Sticky Orange Salmon Rice

# What You 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)

# Step-by-Step:

01 - In a medium bowl, whisk together gochujang, orange juice, soy sauce, honey, rice vinegar, grated ginger, minced garlic, and sesame oil until smooth.

02 - Pat salmon fillets dry and place them in a shallow dish. Spoon 2 tablespoons of the glaze over the fillets, turning to coat evenly. Let marinate for 10 minutes while preparing other elements.

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, then fluff with a fork.

04 - Set the oven broiler to high. Line a baking sheet with foil and lightly oil the surface.

05 - Place marinated salmon fillets skin-side down on the prepared tray. Brush with additional glaze. Broil 5–7 inches from heat for 6–8 minutes, brushing with more glaze halfway through, until caramelized and cooked to medium (internal temperature 125–130°F).

06 - While the salmon cooks, pour remaining glaze into a small saucepan. Simmer over medium heat for 2–3 minutes until slightly thickened.

07 - Divide buttery rice among serving bowls. Top with glazed salmon fillets, drizzle with thickened sauce, and garnish with sliced scallions, toasted sesame seeds, and orange zest as desired.

# Expert Advice:

01 -

The gochujang-orange glaze creates this magic moment where spicy, tangy, and sweet all become friends on your tongue.
Broiling instead of pan-searing means less splatter stress and a beautifully caramelized exterior without the babysitting.
It's the kind of meal that looks like you spent all day cooking but actually takes less time than scrolling through your phone.

02 -

Don't skip the rice-rinsing step—it's the difference between fluffy and gluey, and I learned this the hard way after my first soggy attempt.
The salmon is done when it flakes easily and the internal temp hits 52–54°C (125–130°F) for medium; overcooked salmon gets dry no matter how good your glaze is.
The broiler is hotter than you think, so watch it the first time—every oven is different, and I once forgot about salmon for three minutes and it went from perfect to charcoal.

03 -