Emily Mariko Sticky Orange Salmon (Printable)

Tender salmon coated in a sticky orange-gochujang glaze with fresh avocado and cucumber atop fluffy rice.

# Components:

→ Salmon

01 - 2 salmon fillets (approximately 5.3 oz each), skin removed
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon black pepper

→ Orange Gochujang Glaze

04 - 2 tablespoons gochujang (Korean chili paste)
05 - 2 tablespoons freshly squeezed orange juice
06 - 1 tablespoon soy sauce
07 - 1 tablespoon honey
08 - 1 teaspoon rice vinegar
09 - 1 teaspoon toasted sesame oil
10 - 1 teaspoon freshly grated ginger
11 - 1 clove garlic, minced

→ Bowl Assembly

12 - 2 cups cooked short-grain rice, warm
13 - 1/2 cucumber, thinly sliced
14 - 1 avocado, sliced
15 - 1 sheet roasted nori, cut into strips
16 - 1 tablespoon toasted sesame seeds
17 - 2 tablespoons sliced scallions

# Method:

01 - Preheat the oven to 400°F and line a baking tray with parchment paper.
02 - Season both sides of the salmon fillets evenly with salt and black pepper. Arrange fillets on the prepared tray.
03 - In a mixing bowl, whisk together gochujang, orange juice, soy sauce, honey, rice vinegar, toasted sesame oil, grated ginger, and minced garlic until smooth.
04 - Brush half of the glaze over the salmon fillets. Bake for 12 to 14 minutes, or until cooked through and flaky.
05 - While salmon is baking, prepare warm cooked short-grain rice and slice cucumber, avocado, nori, and scallions.
06 - Brush the remaining glaze onto the cooked salmon, then broil for 1 to 2 minutes to achieve a sticky finish, if desired.
07 - Divide the warm rice evenly between two bowls. Top each bowl with a salmon fillet, cucumber slices, avocado, nori strips, toasted sesame seeds, and scallions.
08 - Serve immediately while warm for optimal freshness and flavor.

# Expert Advice:

01 -
  • The salmon cooks in under fifteen minutes but tastes like you've been thinking about it all day.
  • That sticky-sweet glaze with a spicy kick becomes addictive, and you'll find yourself scraping the pan.
  • It's the kind of meal that looks restaurant-quality but doesn't require stress or fussy technique.
  • One bowl feeds you completely, no sides scrambling needed.
02 -
  • Don't skip patting the salmon dry before seasoning—moisture is the enemy of a good glaze and crispy edges.
  • The broil step takes only a minute or two but transforms the glaze from sticky to unforgettable; set a timer or you might end up with burnt edges.
  • Fresh orange juice makes an enormous difference here; bottled juice tastes flat by comparison.
  • If your gochujang has lumps, push it through a fine sieve before mixing it into the glaze.
03 -
  • Make the glaze the night before and store it in the fridge; it develops more flavor and saves you a step when you're hungry.
  • If you're cooking for one, this recipe halves perfectly and takes the same amount of time.
  • Brush the glaze on twice—once before baking and once after—for layers of flavor and that restaurant-quality sticky finish.
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