Go Back

Crispy Orange Salmon Bowls

Crispy orange salmon bowls pair browned salmon with a glossy, slightly thickened orange glaze over fluffy rice. Fresh cucumber, scallions, and sesame seeds add a cool, crunchy finish.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 32 minutes
Resting 10 minutes
Total Time 57 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Asian
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

For the rice
  • 1.5 cup rice long-grain white
  • 2.25 cup water
For the orange glaze
  • 1 orange large, zested and juiced (about 1 tablespoon zest and 1/2 cup juice)
  • 3 tbsp low-sodium soy sauce
  • 2 tbsp honey
  • 1 tbsp rice vinegar
  • 2 cloves garlic minced
  • 1 tsp fresh ginger finely grated
For the salmon
  • 1.5 lb salmon fillets skinless, cut into 1-inch cubes
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 2 tbsp cornstarch
  • 2 tbsp neutral oil such as canola or avocado oil, divided
For the bowls
  • 1 English cucumber diced
  • 3 scallions thinly sliced
  • 1 tbsp sesame seeds

Equipment

  • 1 12-inch skillet

Method
 

Cook the rice
  1. Rinse the rice in a fine-mesh strainer under cool water until the water runs mostly clear.
  2. Combine the rice and water in a 2-quart saucepan and bring to a boil over medium-high heat.
  3. Cover, reduce the heat to low, and cook for 15 minutes.
  4. Remove from the heat and let stand, covered, for 10 minutes.
Mix the orange glaze
  1. Whisk the orange zest and juice, soy sauce, honey, rice vinegar, garlic, and ginger in a small bowl.
Cook the salmon
  1. Pat the salmon dry, season with the salt and pepper, and toss with the cornstarch until lightly coated.
  2. Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat, add half the salmon in a single layer, and cook for 4 to 6 minutes, turning the pieces occasionally, until browned and the thickest piece reaches 145°F.
  3. Transfer the salmon to a plate and repeat with the remaining oil and salmon.
  4. Pour the orange mixture into the skillet and simmer over medium heat for 3 to 5 minutes, stirring, until glossy and slightly thickened.
  5. Return the salmon to the skillet and toss briefly to coat.
Assemble the bowls
  1. Divide the rice among four bowls and top with the salmon, cucumber, scallions, and sesame seeds.

Notes

For crispier salmon, avoid crowding the skillet and cook it in batches. Refrigerate leftovers for up to 3 days; freezing is not recommended because the cucumber and salmon texture can soften. Use tamari instead of soy sauce for a gluten-free swap.