# What You'll Need:
→ Salmon & Marinade
01 - 4 skin-on salmon fillets, approx. 5 oz each
02 - 2 tablespoons gochujang (Korean chili paste)
03 - 60 ml 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 1/2 cups jasmine rice
11 - 720 ml 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)
# Step-by-Step Guide:
01 - In a medium bowl, whisk together gochujang, orange juice, soy sauce, honey, rice vinegar, grated ginger, minced garlic, and sesame oil until well combined.
02 - Pat salmon fillets dry and place in a shallow dish. Spoon 2 tablespoons of glaze over the fillets, turning to coat evenly. Allow to marinate for 10 minutes while preparing rice.
03 - Rinse jasmine rice under cold water until clear. In a medium saucepan, combine rice, water, butter, and salt. Bring to a boil, then 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 the oven broiler to high. Line a baking sheet with aluminum foil and lightly oil the surface.
05 - Place the marinated salmon fillets skin-side down on the prepared baking sheet. Brush with additional glaze. Broil 5–7 inches from the heat source for 6–8 minutes, brushing with more glaze halfway through, until salmon is caramelized and cooked through (internal temperature 125–130°F).
06 - While the salmon cooks, pour remaining glaze into a small saucepan and simmer over medium heat for 2–3 minutes until slightly thickened.
07 - Divide the buttered jasmine rice among 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.
