# What You’ll Need:
→ Salmon & Marinade
01 - 4 skin-on salmon fillets (5.3 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 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:
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 in a shallow dish. Spoon 2 tablespoons of glaze over the fillets, turning to coat evenly. Let 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 a boil, 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 - Set oven broiler to high. Line a baking sheet with aluminum foil and lightly oil the surface.
05 - Place marinated salmon fillets skin-side down on the prepared baking sheet. Brush each fillet with additional glaze.
06 - Broil salmon 5 to 7 inches from the heat source for 6 to 8 minutes, brushing with more glaze halfway through. Cook until caramelized and just cooked through, reaching an internal temperature of 125–130°F (52–54°C) for medium doneness.
07 - While salmon cooks, pour remaining glaze into a small saucepan and simmer over medium heat for 2 to 3 minutes until slightly thickened.
08 - Divide buttery rice among plates or bowls. Top with glazed salmon fillets, drizzle with thickened sauce, and garnish with thinly sliced scallions, toasted sesame seeds, and orange zest if desired.
