Sticky Orange Gochujang Salmon (Printable Version)

Tender salmon with a sticky orange gochujang glaze atop rice, avocado, cucumber, and nori.

# What You'll Need:

→ Salmon

01 - 2 skinless salmon fillets (5.3 oz each)
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon ground 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 grated fresh ginger
11 - 1 clove garlic, minced

→ Bowl Components

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

# Steps to Follow:

01 - Preheat the oven to 400°F and line a baking tray with parchment paper.
02 - Season both sides of the salmon fillets with salt and black pepper, then place them on the prepared tray.
03 - 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 and bake for 12 to 14 minutes until cooked through and flaky.
05 - While salmon bakes, warm the cooked rice and prepare cucumber, avocado, nori strips, toasted sesame seeds, and scallions.
06 - Brush the remaining glaze onto the baked salmon and optionally broil for 1 to 2 minutes for a sticky finish.
07 - Divide warm rice between two bowls, place a salmon fillet on each, then layer cucumber, avocado, nori strips, sesame seeds, and scallions on top.
08 - Serve immediately for the best texture and flavor.

# Additional Tips::

01 -
  • It's ready in under 40 minutes, which means you can have restaurant-quality dinner on a regular weeknight without the stress.
  • The gochujang-orange glaze is genuinely addictive—sweet, spicy, and citrusy all at once, with a subtle depth that makes people ask for the recipe.
  • You control the crunch and freshness with toppings, so it never feels heavy or repetitive even if you make it twice a week.
02 -
  • Don't skip patting the salmon dry before seasoning—moisture prevents that gentle browning that makes the texture memorable.
  • Freshly squeezed orange juice is the secret weapon; it's brighter and more complex than anything bottled, and it's worth the two minutes of squeezing.
  • The broil step at the end transforms the glaze from simply coated to sticky and glazed—it's optional in name only because it makes the difference.
03 -
  • Room-temperature avocado is easier to slice neatly, so pull yours out of the fridge 10 minutes before you assemble the bowl.
  • If your salmon fillets are thicker than an inch, check them with a fork at the 12-minute mark rather than waiting the full time—every oven is different, and you want that perfect tender texture.
  • The leftover glaze keeps in a jar for three days and makes an incredible dressing for grain bowls, roasted vegetables, or even grilled fish later in the week.
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