Sticky Orange Salmon Rice (Printable)

Tender salmon glazed with a tangy orange sauce on fluffy jasmine rice topped with scallions.

# What You'll Need:

→ Salmon & Marinade

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

→ Rice

10 - 1 1/2 cups jasmine rice
11 - 3 cups water
12 - 2 tablespoons unsalted butter
13 - 1/2 teaspoon salt

→ Garnish

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

# How-To:

01 - Whisk together gochujang, orange juice, soy sauce, honey, rice vinegar, grated ginger, minced garlic, and sesame oil in a medium bowl.
02 - Pat salmon fillets dry and place in a shallow dish. Spoon 2 tablespoons of glaze over them, turning to coat evenly. Marinate for 10 minutes while preparing other components.
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 to low, cover, and simmer for 15 minutes. Remove from heat and let stand covered for 5 minutes. Fluff with a fork.
04 - Preheat oven broiler to high. Line a baking sheet with aluminum foil and lightly oil the surface.
05 - Place marinated salmon fillets skin-side down on the prepared baking sheet. Brush with additional glaze. Broil 5 to 7 inches from heat source for 6 to 8 minutes, brushing with extra glaze halfway through, until salmon is caramelized and reaches an internal temperature of 125–130°F (52–54°C) for medium doneness.
06 - While salmon cooks, pour remaining glaze into a small saucepan and simmer over medium heat for 2 to 3 minutes until slightly thickened.
07 - Divide the buttery rice into serving bowls. Top each with glazed salmon fillets, drizzle with the thickened sauce, and garnish with scallions, toasted sesame seeds, and orange zest as desired.

# Expert Advice:

01 -
  • The salmon gets sticky and deeply caramelized while staying tender inside, all in under 10 minutes.
  • That gochujang-orange glaze tastes like you spent hours perfecting it, but it's genuinely this simple.
  • Dinner comes together in 35 minutes, start to finish, without stress or last-minute scrambling.
02 -
  • Pat your salmon completely dry before it touches the pan or broiler—any moisture prevents that gorgeous caramel crust from forming.
  • Don't skip rinsing the rice; it's the difference between fluffy individual grains and a gluey mess that won't do the salmon justice.
  • The glaze will look thin when you first make it, but it thickens noticeably when simmered in that final step—trust the process.
03 -
  • Buy salmon from a fishmonger you trust rather than pre-packaged; they'll cut fillets to order and can tell you how fresh it is.
  • Make the glaze the night before if you're cooking for guests—one less thing to think about when you're ready to cook.
  • Keep your broiler rack 5–7 inches from the heat; too close and the top chars before the inside cooks, too far and you lose that caramelization.
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