Sticky Orange Salmon Rice (Print Version)

Salmon glazed in sticky orange chili sauce served over buttery jasmine rice topped with scallions.

# What You’ll Need:

→ Salmon & Marinade

01 - 4 skin-on salmon fillets (5.3 oz each)
02 - 2 tablespoons gochujang (Korean chili paste)
03 - 0.25 cup freshly squeezed orange juice
04 - 2 tablespoons soy sauce
05 - 2 tablespoons honey
06 - 1 tablespoon rice vinegar
07 - 1 teaspoon grated fresh ginger
08 - 1 garlic clove, minced
09 - 1 teaspoon sesame oil

→ Rice

10 - 1.5 cups jasmine rice
11 - 3 cups water
12 - 2 tablespoons unsalted butter
13 - 0.5 teaspoon salt

→ Garnish

14 - 3 scallions, thinly sliced
15 - 1 teaspoon toasted sesame seeds (optional)
16 - Orange zest (optional)

# How to Make It:

01 - Whisk gochujang, orange juice, soy sauce, honey, rice vinegar, grated ginger, minced garlic, and sesame oil in a medium bowl to combine.
02 - Pat salmon fillets dry and place in a shallow dish. Coat with 2 tablespoons of glaze and marinate for 10 minutes while preparing rice.
03 - Rinse jasmine rice under cold water until clear. Combine rice, water, butter, and salt in a medium saucepan. Bring to a boil, reduce heat, cover, and simmer for 15 minutes. Remove from heat and let stand covered for 5 minutes. Fluff with a fork.
04 - Set oven broiler to high. Line a baking sheet with foil and lightly oil the surface.
05 - Place marinated salmon skin-side down on baking sheet. Brush with additional glaze. Broil 6–8 minutes at 5–7 inches from heat, brushing with more glaze halfway through, until caramelized and cooked to medium (125–130°F internal).
06 - Simmer remaining glaze in a small saucepan over medium heat for 2–3 minutes until slightly thickened.
07 - Divide rice among bowls. Top with glazed salmon, drizzle thickened sauce over, and garnish with scallions, toasted sesame seeds, and orange zest if desired.

# Additional Tips::

01 -
  • The glaze is pure magic—sticky, glossy, and balanced between heat and brightness without feeling heavy.
  • Everything comes together in under 40 minutes, making it perfect for weeknights when you want something that feels special.
  • One pan for salmon, one pot for rice, and you've got a complete meal that tastes restaurant-quality.
02 -
  • Pat your salmon completely dry before cooking—moisture is the enemy of caramelization, and a wet fillet steams instead of browns.
  • Don't walk away from the broiler; fish cooks fast and the difference between perfect and overdone is literally 60 seconds.
03 -
  • Make extra glaze and keep it in a jar—drizzle it on roasted vegetables, grilled chicken, or even avocado toast, and you'll wonder how you ever cooked without it.
  • If you want more heat, add a pinch of gochugaru (Korean chili flakes) to the glaze; if you want less, reduce the gochujang by half a tablespoon.
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