Sticky Orange Salmon Rice (Printable)

Tender salmon glazed in tangy gochujang-orange sauce, served over buttery jasmine rice with scallions.

# Ingredient list:

→ Salmon & Marinade

01 - 4 skin-on salmon fillets, approximately 5.3 oz (150 g) 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 garlic clove, 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 Make It:

01 - Whisk together gochujang, orange juice, soy sauce, honey, rice vinegar, ginger, garlic, and sesame oil in a medium bowl until well combined.
02 - Pat salmon fillets dry and place in a shallow dish. Spoon 2 tablespoons of glaze over the salmon, turning to coat evenly. Marinate for 10 minutes while preparing rice.
03 - Rinse jasmine rice under cold water until the water runs clear. Combine rice, water, butter, and salt in a medium saucepan. Bring to boil, reduce heat to low, cover, and simmer 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 skin-side down on the baking sheet. Brush with additional glaze. Broil 6–8 minutes 5–7 inches from heat, brushing with more glaze halfway, until salmon is caramelized and reaches an internal temperature of 125–130°F (52–54°C) for medium doneness.
06 - While salmon broils, pour remaining glaze into a small saucepan. Simmer over medium heat 2–3 minutes until slightly thickened.
07 - Divide buttery rice among bowls. Top with glazed salmon fillets. Drizzle with thickened sauce and garnish with scallions, sesame seeds, and orange zest as desired.

# Expert Suggestions:

01 -
  • The glaze gets thick and glossy under the broiler, creating a caramelized crust that tastes nothing like effort.
  • It comes together in 35 minutes, which means you can have restaurant-quality dinner on a weeknight without the stress.
  • Gochujang and orange are a secret pairing that makes people ask for the recipe before they've finished eating.
02 -
  • Pat your salmon completely dry before cooking—even a little moisture will steam the skin instead of crisping it, and crispy skin is half the appeal here.
  • Don't leave the salmon unattended under the broiler; every oven runs hot in its own way, and the line between perfect and overdone is surprisingly thin.
  • The glaze thickens as it cools, so even if it looks thin in the pan, trust that it will cling beautifully to the rice and fish once plated.
03 -
  • If you find gochujang too spicy, reduce it to 1 1/2 tablespoons and add an extra tablespoon of honey to shift the balance toward sweet-savory instead of sweet-spicy.
  • Broiler intensity varies wildly, so position your rack accordingly—closer to the heat if you want a darker crust, further away if you prefer a gentler caramelization.
  • Make the glaze up to 2 hours ahead and keep it at room temperature; this actually helps the flavors blend together more cohesively.
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