Pin It The first time I made this sticky orange salmon, my kitchen smelled like a bustling Korean street food stall. The gochujang and orange glaze bubbled away on the stove, filling every corner with this impossible combination of sweet, spicy, and citrusy perfume. My roommate wandered in, drawn by the scent like a cartoon character floating toward a pie on a windowsill. We ended up eating straight from the baking sheet, standing over the counter, burning our tongues on caramelized sauce because we could not wait another second. That is the kind of dinner this is, the kind that pulls people in.
I served this at a small dinner party last winter when I had forgotten to go grocery shopping until 4pm. Panic shopping led me to salmon and oranges, and I threw this together hoping for the best. One friend actually asked for the recipe before she had even finished her first bite, typing it into her phone with sticky fingers. The best part was how quiet the table got after that first bite, just happy humming and the clink of forks against bowls.
Ingredients
- Salmon fillets: Skin on helps keep the fish moist and gives you that crispy edged contrast to the sticky glaze
- Gochujang: This Korean chili paste brings this deep fermented heat that builds rather than burns, absolutely essential to the dish
- Orange juice: Fresh squeezed makes a noticeable difference, bottled can taste a bit flat or metallic in comparison
- Soy sauce: Use a good quality brand here, you really taste the salty umami base
- Honey: Balances the heat and acidity while helping the glaze cling to the salmon
- Rice vinegar: Adds just enough brightness to cut through the rich glaze and fatty fish
- Fresh ginger: Grate it yourself, the jarred stuff never has the same zingy bite
- Jasmine rice: Naturally fragrant and clings slightly together, perfect for catching every drop of sauce
- Butter: Stirred into the rice at the end, it makes each bite feel luxurious and comforting
- Scallions: Their sharp oniony crunch cuts through the sweet glaze and adds beautiful color
Instructions
- Whisk together your glaze:
- Combine gochujang, orange juice, soy sauce, honey, rice vinegar, grated ginger, minced garlic, and sesame oil in a medium bowl until smooth. Taste it now and adjust, you want this balance where the heat hits first then the sweetness follows.
- Marinate the salmon:
- Pat your salmon fillets completely dry with paper towels, this helps the glaze actually stick instead of sliding right off. Place them in a shallow dish and spoon just 2 tablespoons of glaze over, turning to coat, then let them sit for 10 minutes while you start the rice.
- Cook perfect fluffy rice:
- Rinse your jasmine rice under cold water until it runs clear, this removes excess starch so each grain stays separate. Combine it with water, butter, and salt in a saucepan, bring to a boil, then cover and simmer on low for 15 minutes before letting it stand covered for another 5 minutes.
- Get ready to broil:
- Preheat your oven broiler to high and line a baking sheet with foil, then lightly oil it because this glaze gets serious about sticking. Arrange your salmon skin side down, leaving space between fillets so heat can circulate and edges can caramelize properly.
- Brush and broil:
- Brush the salmon with more glaze, then broil about 6 inches from the heat for 6 to 8 minutes. Halfway through, pull it out and brush with even more glaze, you want this build up of sticky, caramelized layers that catch and brown in spots.
- Thicken the remaining sauce:
- While the salmon broils, pour the rest of your glaze into a small saucepan and simmer over medium heat for 2 to 3 minutes. You want it reduced slightly so it coats a spoon instead of running right off.
- Assemble your bowls:
- Divide that buttery jasmine rice among four bowls, top with a salmon fillet, and drizzle over the thickened sauce. Scatter scallions, sesame seeds, and orange zest over everything, then serve immediately while the salmon is still hot and that glaze is at its stickiest.
Pin It This salmon became my go to for nights when I want something that feels special but do not have the energy for anything complicated. Last Tuesday I had a terrible day at work and came home to an empty fridge and zero motivation. I happened to have salmon and oranges, threw this together, and sat on my couch watching mediocre TV while eating something that actually made me feel cared for, even if I was the one who had cooked it.
Making It Your Own
Once you have made this a few times, you will start adjusting based on your mood and what you have on hand. Some nights I add more gochujang because I want heat that lingers, other times I increase the honey when I am craving something closer to candy. The framework works, the ratios are yours to play with.
Side Dishes That Work
Serve this alongside simply steamed broccoli or snap peas to let the salmon stay the star. A crisp cucumber salad dressed with rice vinegar and sesame seeds cuts through the richness beautifully. If you want to keep things low effort, roasted vegetables tossed in soy sauce and olive oil work perfectly.
Leftovers Actually Get Better
Reheated the next day, the flavors have melded even more and that glaze penetrates deeper into the salmon. Warm it gently so you do not dry out the fish, maybe add a splash of water to loosen the sauce. Serve over fresh rice or even tucked into a bowl with some greens and a soft boiled egg.
- Double the glaze and keep the extra in the fridge, it is incredible on roasted chicken or stirred into fried rice
- If your salmon fillets vary in thickness, check the thinner ones a couple minutes early so they do not overcook
- Line your baking sheet really well with foil, this glaze becomes cement once it cools down
Pin It This is the recipe I make when I want to feel like a capable adult who has my life together, even if that is only partially true. Some food is just dinner, and some food feels like a small victory.
Recipe FAQs
- → What type of rice pairs best with this dish?
Jasmine rice is preferred for its fragrant aroma and fluffy texture, complementing the rich salmon glaze. Brown rice or quinoa can be good alternatives for a healthier choice.
- → How long should the salmon be marinated?
Marinate the salmon for about 10 minutes to allow the tangy-sweet glaze to infuse flavor without overpowering the fish's natural taste.
- → Can I adjust the spiciness of the glaze?
Yes, adding a pinch of chili flakes to the glaze will enhance the heat. Adjust to your preferred spice level for a milder or spicier finish.
- → What is the recommended cooking method for the salmon?
Broiling the salmon about 5–7 inches from the heat source for 6–8 minutes caramelizes the glaze while keeping the fish moist and tender.
- → Are there any common allergens in this dish?
This dish contains fish (salmon), soy (soy sauce), and sesame. Be sure to check labels for wheat or gluten content in gochujang and soy sauce if needed.