Orange Glazed Salmon With Rice
This Orange Glazed Salmon With Rice is a vibrant, flavorful dish ready in under 30 minutes, combining sweet citrus glaze with tender salmon and fluffy rice.
Servings: 4 servings
Ingredients
- 4 salmon fillets fresh and skin-on
- 1 cup orange juice freshly squeezed if possible
- 2 tablespoons honey adds depth and gentle sweetness
- 2 tablespoons soy sauce low-sodium if preferred
- 1 teaspoon minced garlic for savory punch
- 1 teaspoon grated fresh ginger adds subtle warmth and spice
- 1 tablespoon olive oil for searing salmon
- salt and pepper to taste
- 2 cups cooked rice fluffy white or brown
- chopped green onions fresh garnish
Instructions
Prepare the Orange Glaze
- In a small saucepan over medium heat, combine the orange juice, honey, soy sauce, minced garlic, and grated ginger. Stir well and bring to a gentle boil. Reduce the heat and let it simmer until the sauce thickens slightly, about 6-8 minutes. Stir occasionally to prevent burning. Once thickened, remove from heat and set aside.
Cook the Salmon
- Season the salmon fillets with salt and pepper on both sides. Heat the olive oil in a non-stick skillet over medium-high heat. Place the salmon fillets skin-side down and cook for about 4-5 minutes, until the skin is crisp and golden brown. Carefully flip the fillets and cook for another 3-4 minutes until the salmon is cooked through but still moist inside.
Glaze the Salmon
- Pour the prepared orange glaze over the salmon fillets in the pan. Spoon the glaze over the top continuously for about 1-2 minutes, allowing the fish to absorb the flavors and the sauce to coat the salmon beautifully.
Prepare the Rice
- While cooking the salmon and glaze, ensure your rice is cooked and warm. Use freshly steamed rice or reheat cooked rice on the stovetop or microwave as preferred.
Plate and Garnish
- Spoon the cooked rice onto serving plates, then place a glazed salmon fillet on top of each. Drizzle any remaining glaze from the pan over the salmon and rice. Garnish with chopped green onions for a fresh pop of flavor and color.
Equipment
- Non-stick skillet or frying pan
- Small saucepan
- Measuring cups and spoons
- Knife and cutting board
- Spatula or fish turner
- Serving plates
Notes
- Store leftover salmon and rice separately in airtight containers in the refrigerator for up to 2 days.
- Reheat salmon gently in a covered skillet with a splash of water or low power microwave to avoid drying out.
- Freeze salmon tightly wrapped and consume within 1 month; rice freezes well.
- Use reduced-sodium soy sauce or tamari for a lower sodium option.
- Substitute rice with quinoa or cauliflower rice for a lower-carb or gluten-free variation.
