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A glazed Sticky Orange Gochujang Salmon fillet over jasmine rice with broccoli and cucumber

Sticky Orange Gochujang Salmon Bowl

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2 servings
Calories: 680
Ingredients Method

Ingredients
  

  • 2 6 -ounce skin-on salmon fillets
  • 1 tablespoon neutral oil
  • 1/4 cup fresh orange juice
  • 1 teaspoon orange zest
  • 2 tablespoons gochujang paste
  • 1 tablespoon hone y
  • 1 tablespoon soy sauce
  • 1 teaspoon grated fresh ginger
  • 2 cloves garlic , minced
  • 1 cup cooked jasmine rice
  • 1 cup steamed broccoli florets
  • 1/2 cucumber , thinly sliced
  • 1 tablespoon toasted sesame seeds
  • 1 scallion , thinly sliced

Method
 

  1. In a small bowl, whisk together the orange juice, orange zest, gochujang, honey, soy sauce, ginger, and garlic until smooth.
  2. Pat the salmon fillets dry with paper towels and season lightly with salt.
  3. Heat the oil in a non-stick skillet over medium-high heat.
  4. Place the salmon fillets in the skillet, flesh-side down, and sear for 4 minutes until a golden crust forms.
  5. Flip the salmon fillets and immediately pour the orange gochujang sauce into the skillet.
  6. Simmer the sauce for 3 to 5 minutes, frequently spooning the glaze over the salmon as it reduces and thickens to a sticky consistency.
  7. Remove the skillet from heat once the salmon reaches an internal temperature of 145 degrees Fahrenheit.
  8. Assemble the bowls by dividing the cooked jasmine rice and steamed broccoli between two dishes.
  9. Place a salmon fillet in each bowl, garnish with sliced cucumbers, toasted sesame seeds, and sliced scallions, and drizzle with remaining glaze from the pan.