Pin it The scent of orange and caramelizing sugar takes me back to a tiny apartment kitchen where I first attempted Korean-style glazes. I burned the first batch badly, but that second attempt with gochujang and fresh orange juice changed how I thought about weeknight salmon forever.
I served this to friends on a rainy Tuesday when nobody felt like cooking much. They actually went quiet after the first bite and then immediately asked for the recipe.
Ingredients
- 4 salmon fillets: Skin-on helps protect the fish while broiling and adds crispy texture everyone fights over
- Gochujang: This Korean chili paste brings depth beyond heat, so do not substitute with sriracha or generic chili paste
- Orange juice: Fresh squeezed makes a noticeable difference in brightness compared to carton juice
- Honey: Helps the glaze cling to the salmon and creates those beautiful caramelized spots under the broiler
- Jasmine rice: Butter stirred in at the end makes each forkful feel special without much effort
- Scallions: Fresh pop of color and mild onion flavor that cuts through the rich glaze
Instructions
- Make the glaze:
- Whisk gochujang, orange juice, soy sauce, honey, rice vinegar, ginger, garlic, and sesame oil in a medium bowl until smooth and emulsified
- Marinate the salmon:
- Pat the salmon dry and spoon 2 tablespoons of glaze over the fillets, turning to coat all sides. Let sit for 10 minutes while you start the rice
- Cook the rice:
- Rinse jasmine rice until water runs clear, then combine with water, butter, and salt in a saucepan. Boil, cover, reduce to low, and simmer 15 minutes before letting it stand covered for 5 minutes
- Preheat the broiler:
- Set oven broiler to high and line a baking sheet with foil, then lightly oil the surface to prevent sticking
- Broil the salmon:
- Place salmon skin-side down on the prepared sheet and brush with more glaze. Broil 6 to 8 minutes, brushing with additional glaze halfway through, until caramelized and cooked through
- Thicken the remaining glaze:
- Simmer leftover sauce in a small saucepan over medium heat for 2 to 3 minutes until slightly reduced
- Assemble the bowls:
- Divide rice among bowls, top with salmon, drizzle with thickened sauce, and sprinkle with scallions, sesame seeds, and orange zest
Pin it This became my default dinner for nights when I want something that feels intentional but does not require measuring every spice precisely.
Choosing the Right Salmon
Thicker fillets work better here since thin pieces can overcook before the glaze caramelizes properly. Look for pieces cut from the center of the fish rather than the tail.
Rice That Actually Tastes Good
Rinsing until the water runs clear removes excess starch so each grain stays separate. Stirring butter in at the end makes simple jasmine rice feel restaurant-quality.
Make Ahead Strategy
The glaze keeps for a week in the fridge, so double it and you are halfway to dinner on busy nights. You can also cook the rice ahead and reheat it with a splash of water.
- Warm the glaze slightly before brushing it on cold salmon
- Let salmon come to room temperature for 15 minutes before broiling
- Reserve some plain glaze if anyone prefers mild heat
Pin it Something about this combination of flavors turns an ordinary Tuesday into a small occasion worth savoring.
Recipe FAQ
- → What type of rice is best for this dish?
Jasmine rice is preferred for its fragrant aroma and fluffy texture, complementing the salmon's glaze well.
- → Can I adjust the spiciness of the glaze?
Yes, adding chili flakes to the glaze boosts heat. Alternatively, reduce gochujang for milder flavor.
- → How do I know when the salmon is perfectly cooked?
Broil until the salmon is caramelized and reaches an internal temperature around 52–54°C (125–130°F) for medium doneness.
- → Are there suitable garnishes to enhance this meal?
Fresh scallions give a crisp finish, while sesame seeds and orange zest add texture and a citrusy brightness.
- → Can the rice be substituted with other grains?
Yes, you can swap jasmine rice for brown rice or quinoa for different textures and nutritional profiles.