Save I discovered this recipe on a Tuesday afternoon when my kitchen smelled like burnt orange peels and broken plans. I'd been experimenting with gochujang in everything that week—a phase, really—and had just squeezed the last orange from a bag about to go soft. The combination clicked immediately, and what started as improvisation became the dish I now make whenever I need to feel like I've accomplished something in the kitchen without the stress.
I made this for my neighbor once when she came over stressed about a work presentation, and by the time we finished eating, she was laughing about something that had seemed catastrophic an hour before. That's when I realized this dish has a quiet magic—it brings people into the moment because it smells incredible and looks like you care about them.
Ingredients
- Skin-on salmon fillets (4, about 150g each): The skin crisps beautifully under the broiler and keeps the flesh tender—don't skip it.
- Gochujang (2 tablespoons): This Korean chili paste is the backbone; it's spicy, funky, and completely transforms with heat and acid.
- Freshly squeezed orange juice (1/4 cup): Fresh juice matters here because the acidity balances the gochujang's depth and brightens everything.
- Soy sauce (2 tablespoons): Use a good one if you have it—the umami carries the whole sauce.
- Honey (2 tablespoons): This isn't just sweetness; it caramelizes and helps the glaze stick to the salmon.
- Rice vinegar (1 tablespoon): Sharp and subtle, it cuts through richness without screaming.
- Fresh ginger and garlic (1 teaspoon grated, 1 clove minced): These wake up your palate and prevent the sauce from feeling one-dimensional.
- Sesame oil (1 teaspoon): A small amount adds warmth and nuttiness that ties everything together.
- Jasmine rice (1 1/2 cups) and water (3 cups): Jasmine rice is fluffy and slightly fragrant, perfect for soaking up sauce.
- Unsalted butter (2 tablespoons) and salt (1/2 teaspoon): Butter makes the rice luxurious; salt ensures it tastes like something.
- Scallions (3), sesame seeds, and orange zest (optional): These garnishes add color and texture at the last moment.
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 well combined. The mixture will look a bit thick at first, but the citrus and vinegar meld everything into a silky sauce.
- Marinate the salmon:
- Pat your salmon fillets completely dry—this is crucial because water prevents browning and makes the glaze slide off. Place them in a shallow dish, spoon 2 tablespoons of glaze over them, turn to coat, and let sit while you handle the rice.
- Cook the rice:
- Rinse jasmine rice under cold water until the water runs nearly clear, which removes excess starch and prevents gumminess. In a medium saucepan, combine rinsed rice, water, butter, and salt, bring to a boil, then reduce heat to low, cover, and simmer for exactly 15 minutes. Remove from heat and let stand covered for 5 minutes, then fluff gently with a fork.
- Prepare the broiler:
- Preheat your broiler to high and line a baking sheet with foil, then lightly oil it so the salmon won't stick. Position the rack so the top of your salmon will be about 5 to 7 inches from the heat source.
- Broil the salmon:
- Place marinated salmon skin-side down on the prepared baking sheet and brush with additional glaze. Broil for 3 to 4 minutes, then brush with more glaze, and continue broiling for another 3 to 4 minutes until the edges are caramelized and the flesh is just cooked through—it should still have a hint of shine in the center.
- Thicken the remaining glaze:
- While the salmon cooks, pour any leftover glaze into a small saucepan and simmer over medium heat for 2 to 3 minutes until it's slightly thickened and more syrupy. Taste it and adjust seasoning if needed.
- Plate and serve:
- Divide fluffy rice among bowls, top each with a glazed salmon fillet, drizzle with thickened sauce, and scatter scallions, sesame seeds, and orange zest over the top. The warm salmon on cool rice creates this beautiful textural contrast.
Save There's something about watching someone taste this dish for the first time—that moment when they pause and realize the sweet, spicy, tangy flavors all made sense together. It's the kind of meal that stops conversation for a beat.
The Science Behind the Glaze
Gochujang on its own is one-note, but combine it with acid, fat, and sweetness, and suddenly it becomes a completely different ingredient. The honey caramelizes under high heat, developing new flavors and creating a sticky coating that clings to the salmon. The orange juice adds brightness that prevents the dish from feeling heavy, while the sesame oil rounds everything into something warm and almost creamy despite having no cream in it.
Rice Selection and Substitutions
I stick with jasmine rice because it has just enough fragrance to complement the tangy glaze without competing, and it has a tender texture that absorbs sauce beautifully. That said, brown rice works if you want more fiber and earthiness—just add 5 extra minutes to the cooking time. Quinoa is fantastic if you're looking for protein; it won't absorb quite as much sauce, but it creates an interesting textural contrast that some people love more than traditional rice.
Timing and Temperature
Broiling is faster than oven-roasting, which is why this dish comes together in 35 minutes, but it requires attention. Every broiler is different, so the first time you make this, stay in the kitchen and watch the salmon color. You want the glaze to caramelize and darken slightly, but the fish underneath should still feel faintly soft when you touch it gently. If you have a meat thermometer, aim for 52 to 54°C (125 to 130°F) at the thickest point—this gives you that perfect medium where the salmon is cooked through but still silky.
- If your broiler sits too close to the top, lower the rack even if it means broiling a bit longer.
- Always brush with fresh glaze halfway through cooking to build layers of caramelization.
- Let the rice rest those final 5 minutes covered—it finishes cooking in its own steam.
Save This is the meal I reach for when I want to cook something that feels special without overthinking it. It's become proof that simple ingredients, when they're good and placed together with intention, can absolutely change the mood of a dinner table.
Recipe FAQs
- → What type of rice is best for this dish?
Jasmine rice is recommended for its fluffy texture and subtle fragrance, which complements the tangy orange glaze well.
- → How can I tell when the salmon is perfectly cooked?
Look for a caramelized glaze and an internal temperature between 52–54°C (125–130°F) for medium doneness, ensuring moist, tender salmon.
- → Can I prepare the glaze ahead of time?
Yes, the gochujang and orange glaze can be whisked together in advance to allow flavors to meld before applying to the salmon.
- → What garnishes enhance the dish’s flavor?
Fresh scallions add brightness, while toasted sesame seeds provide a subtle nutty flavor and pleasing crunch.
- → Are there suitable substitutions for jasmine rice?
You can swap jasmine rice for brown rice or quinoa for a different texture and added nutritional benefits.