There’s something truly special about the combination of sweet, tangy, and savory flavors wrapped up in a luscious glaze, especially when it’s paired with tender, flaky salmon and fluffy rice. This Sticky Sesame Orange Glazed Salmon with Rice is a dinner game-changer—easy to make, vibrant in flavor, and perfect for a weeknight or a special occasion. The citrusy brightness from the fresh orange juice, balanced with the rich sesame oil and soy sauce, creates a sticky glaze that clings beautifully to each salmon fillet, while a sprinkle of toasted sesame seeds and fresh green onions adds that final irresistible touch. Whether you’re an experienced cook or a kitchen novice, this recipe will quickly become a favorite in your dinner rotation.
Reasons to Love Sticky Sesame Orange Glazed Salmon with Rice
- Easy and quick: Ready in under 30 minutes, this recipe is ideal for busy weeknights.
- Flavor-packed: The orange glaze brings a zesty sweetness perfectly balanced by the nutty sesame and savory soy sauce.
- Healthy and satisfying: Salmon is rich in omega-3 fatty acids, and paired with rice, it makes a balanced, wholesome meal.
- Visual appeal: The glossy glaze and vibrant garnish make it look restaurant-worthy.
- Versatile: You can easily customize the rice or swap out ingredients based on what you have at home.
Shopping List
- 4 salmon fillets (skin-on or skinless, about 6 ounces each)
- 1/4 cup honey
- 1/4 cup soy sauce (low sodium preferred)
- 1/4 cup fresh orange juice (about 1 medium orange)
- 2 tablespoons sesame oil
- 2 tablespoons rice vinegar
- 2 garlic cloves, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon sesame seeds
- 2 cups cooked rice (white, brown, jasmine, or basmati)
- 2 green onions, chopped (for garnish)
Kitchen Gear Checklist
- Non-stick skillet or frying pan: For cooking the salmon evenly without sticking.
- Measuring cups and spoons: To ensure precise measurements for the glaze ingredients.
- Grater or microplane: For freshly grating ginger.
- Citrus juicer or reamer: To extract fresh orange juice easily.
- Spatula or fish turner: To flip the salmon gently.
- Small bowl: For mixing the glaze.
- Rice cooker or pot: To prepare the rice perfectly.
Sticky Sesame Orange Glazed Salmon with Rice — Do This Next
Step 1: Prepare the glaze
In a small bowl, whisk together the honey, soy sauce, fresh orange juice, sesame oil, rice vinegar, minced garlic, and grated ginger until well combined. This vibrant glaze will infuse your salmon with layers of flavor.
Step 2: Cook the salmon
Heat a non-stick skillet over medium heat. Add a small drizzle of sesame oil to the pan. Place the salmon fillets skin-side down if using skin-on, and cook for about 4-5 minutes without moving them, allowing a crispy crust to form. Flip the fillets gently and cook for another 2 minutes.
Step 3: Add the glaze
Pour the prepared orange glaze over the salmon in the pan. Reduce heat to low and let it simmer gently, spooning the sticky sauce over the fillets as it thickens. This will take about 3-4 minutes. The glaze should become shiny and coat the salmon beautifully.
Step 4: Toast sesame seeds
While the salmon cooks, toast the sesame seeds in a dry pan over medium heat for 2-3 minutes until golden and fragrant. This step elevates their nutty flavor and adds a lovely crunch.
Step 5: Serve
Divide the cooked rice between four plates. Place one salmon fillet on each bed of rice, spooning extra glaze over the top. Garnish with toasted sesame seeds and chopped green onions for a fresh finish. Enjoy the harmony of flavors and textures in every bite.
Swap Guide
- If you don’t have fresh orange juice, use bottled 100% orange juice, but make sure it’s unsweetened for the best balance.
- Replace honey with maple syrup or agave nectar to make this recipe vegan-friendly.
- Use tamari instead of soy sauce to make it gluten-free.
- Swap white rice for quinoa or cauliflower rice to lighten up the dish or add more fiber.
- For a nutty twist, sprinkle chopped toasted almonds or cashews instead of sesame seeds.
Recipe Notes & Chef’s Commentary
- Salmon type: Wild-caught salmon tends to have a richer flavor, but farmed salmon works well too.
- Don’t overcook: Salmon is best served slightly pink in the center for optimal moisture and texture.
- Glaze consistency: If your glaze isn’t thickening, let it simmer a bit longer, but watch carefully to avoid burning.
- Make it ahead: You can prepare the glaze in advance and store it in the fridge for up to 3 days.
- For extra flavor: Add a splash of freshly squeezed lime juice at the end for a citrusy punch.
Refrigerate, Freeze, Reheat
Store leftover salmon and rice in an airtight container in the refrigerator for up to 2 days. To reheat, warm gently in a skillet over low heat, spooning extra glaze over the fish to keep it moist.
Freezing cooked salmon is possible, but the texture may change slightly upon thawing. If freezing, wrap tightly and consume within one month. Reheat gently to retain the best flavor and moisture.
Common Questions
Can I use frozen salmon fillets for this recipe?
Absolutely! Just make sure to thaw the salmon completely in the refrigerator before cooking. Pat dry to remove excess moisture for better searing and glaze adherence.
Is it necessary to use fresh orange juice, or can I use bottled juice?
Fresh orange juice delivers the brightest flavor, but unsweetened bottled orange juice works fine in a pinch. Avoid juices with added sugars or preservatives for the best taste.
How do I know when the salmon is cooked perfectly?
The salmon is done when it flakes easily with a fork but still has a slightly translucent center. Overcooking will make it dry, so aim for juicy and tender.
Can I make this recipe gluten-free?
Yes, simply use tamari or a gluten-free soy sauce alternative instead of regular soy sauce. This keeps the flavor profile intact while accommodating dietary needs.
Similar Recipes
- Sticky Honey Soy Salmon Rice Bowls offer a similar sweet and savory salmon experience with a slightly different flavor balance.
- Sticky Orange Chicken Thighs With Fried Rice provide a delicious alternative protein option with a zesty orange glaze perfect for family dinners.
The Takeaway
This Sticky Sesame Orange Glazed Salmon with Rice recipe is a vibrant and satisfying meal that’s simple to make and sure to impress. The luscious glaze marries perfectly with the tender salmon and fluffy rice, while the toasted sesame seeds and green onions add texture and freshness. Whether you’re cooking for family, friends, or yourself, this dish brings together bold flavors and wholesome ingredients for a balanced and delicious dinner experience. Don’t forget to explore the linked recipes for even more inspiration in your kitchen!
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Sticky Sesame Orange Glazed Salmon with Rice
Ingredients
Equipment
Method
- In a small bowl, whisk together the honey, soy sauce, fresh orange juice, sesame oil, rice vinegar, minced garlic, and grated ginger until well combined. This vibrant glaze will infuse your salmon with layers of flavor.
- Heat a non-stick skillet over medium heat. Add a small drizzle of sesame oil to the pan. Place the salmon fillets skin-side down if using skin-on, and cook for about 4-5 minutes without moving them, allowing a crispy crust to form. Flip the fillets gently and cook for another 2 minutes.
- Pour the prepared orange glaze over the salmon in the pan. Reduce heat to low and let it simmer gently, spooning the sticky sauce over the fillets as it thickens. This will take about 3-4 minutes. The glaze should become shiny and coat the salmon beautifully.
- While the salmon cooks, toast the sesame seeds in a dry pan over medium heat for 2-3 minutes until golden and fragrant. This step elevates their nutty flavor and adds a lovely crunch.
- Divide the cooked rice between four plates. Place one salmon fillet on each bed of rice, spooning extra glaze over the top. Garnish with toasted sesame seeds and chopped green onions for a fresh finish. Enjoy the harmony of flavors and textures in every bite.
Notes
- Use wild-caught salmon for a richer flavor, but farmed salmon works well too.
- Do not overcook the salmon; it should remain slightly pink in the center for optimal moisture.
- If the glaze isn’t thickening, let it simmer a bit longer but watch carefully to avoid burning.
- The glaze can be made ahead and stored in the fridge for up to 3 days for convenience.
- Add a splash of freshly squeezed lime juice at the end for an extra citrusy punch.
