There was a time not so long ago when salmon was just that pink fish people ordered in fancy restaurants. It didn’t seem like the most approachable food, and I’ll be the first to admit that I have a love-hate relationship with salmon. When cooked properly, it is a symphony. Crisp, crunchy skin that rivals the best roast chicken, with tender, flavorful meat that melts in your mouth like butter. However, it can be unappealing (to say the least) when it’s not cooked correctly.
This orange-soy glazed salmon recipe will change hearts and minds (yes, really). Salmon bowls have become one of my favourite things to make because of this recipe.
Here are some more reasons why I love this recipe:
- It’s fast and straightforward with minimal cleanup. You don’t wrap anything in foil or turn on your oven, which, given Edmonton’s occasional heat waves, is a blessing. Plus, you’ll likely have all of the ingredients on hand. My definition of a “rice bowl” is loose, which means you can top it with whatever makes you happy. Some of my favourite toppings are carrots, radishes, green onions and cabbage. Cucumber and avocado also excellent choices. I also like adding pickled carrots and radishes, which are easy to make (see note at the end of the ingredients).
- There are a handful of recipes you should have in your bag of tricks – a good chicken recipe, great scrambled eggs, the perfect vinaigrette, and this salmon recipe. It’s freaking delicious.
If you have any feedback or questions, leave them in the comments below.
For another tasty and easy dinner idea, try my Piri Piri Shrimp Recipe.
Easy Orange-Soy Glazed Salmon Bowls Recipe
4 salmon fillets
Salt and pepper
1 Tbsp vegetable or avocado oil
¼ cup fresh orange juice (about ½ an orange)
4 garlic cloves, minced
½ tsp red pepper flakes
3 Tbsps honey
2 Tbsps soy sauce
4 cups cooked white or brown rice
1 carrot, julienned
8 radishes, thinly sliced
2 cups cabbage, thinly sliced
6 to 8 scallions, thinly sliced
Note: For the quick pickled carrots and radishes, combine 2 cups each of thinly sliced carrots (peeled) and radishes (or daikon works well too) in a large bowl. Add ¼ white sugar and 1 tablespoon of salt, and massage them into the vegetables until dissolved. Pour 1 cup of water and ½ cup of rice wine or apple cider vinegar over the mix. Pack the vegetables and liquid into a sizeable wide-mouth mason jar. You can use the pickles immediately or seal the jar and refrigerate overnight for the best results.
- Press the salmon fillets between paper towels to dry the surfaces thoroughly. Season all sides of the fish with salt and pepper.
- Heat the oil in a large stainless skillet over medium-high heat until simmering. Add the salmon fillets to the pan and IMMEDIATELY reduce the heat to medium-low. Cook until browned, about 2 minutes, and flip to the other side. Note – if the salmon shows resistance when you try to lift it with a spatula, allow it to continue to cook until it lifts easily.
- Pour the orange juice into the pan and allow it to reduce for about 1 minute. Next, add the garlic and red pepper flakes and cook for 30 seconds or until fragrant.
- Move the salmon to the sides of the pan and add in the honey and soy sauce, stirring well to combine. Bring it to a simmer and allow the sauce to reduce for about 1 minute. Using a spoon or brush, coat the salmon evenly in the sauce. Once you’ve cooked the salmon to your liking, remove the pan from the heat.
- Divide the rice evenly between the bowls. Top with carrots, radishes and cabbage. Top each bowl with a piece of salmon, and drizzle with more sauce. Enjoy!
If you decide to make this recipe, snap a picture and tag me on Instagram (@chrissymeetsworld).