We love these sticky orange salmon bowls! Crisp golden salmon is cooked in a sticky citrus sauce and served over jasmine rice with avocado and pickled onions. It’s so flavorful and satisfying! A definite feel-good meal.
This bowl is going to be on repeat at your house!
These sticky orange salmon bowls are a family favorite over here. Crispy and buttery chunks of salmon in an orange sauce, served over rice with avocado and pickled onions. It’s SO good – a meal I crave whether it’s lunch or dinner.
This is a spin on my favorite honey garlic salmon. You know, the salmon that I make every single week without fail? It’s truly rare that I go one week without making it. It’s my favorite meal, it’s easy to enjoy for a lunch bowl, my kids like it (Jordan actually LOVES it) and it takes mere minutes.
Minutes!
I used the same method and formula for this salmon and the orange juice gives it the best fresh, citrusy flavor! It’s wonderful and such a nice change of pace. I always think it’s funny that citrus is a winter fruit because it screams SUNSHINE and fresh, new things. It’s a great spring ingredient!
I also love chopping the salmon into chunks for this recipe. It’s one of my favorite hacks and I find that people who normally don’t love salmon (i.e. EDDIE!!!), enjoy it more this way. Cutting it into chunks allows you to get more crispy, crunchy surface area all around the salmon. It’s wonderful. It makes it extra flavorful and it just looks fun, right?
I’d rather eat chunks of salmon than a filet. Whatever that says about me!!
When it comes to the bowl, the add-ins are always the best. I like to do some segmented oranges here (this is actually a sumo that I sacrificed for this bowl!), creamy avocado and picked onions and cucumbers.
The pickled onions are my usual recipe, I just thinly sliced a few baby cucumbers and throw them right in. Again, a super refreshing spin on a classic! It adds some fresh flavor, but it’s not a must.
This is how it all comes together!
First up, the pickled onions and cucumbers. Do this first so they can sit and hang out while you make everything else. I mean, you can do it ahead of time too and store them in the fridge. They will last about one week, but not longer since we aren’t traditionally canning here.
Rice time! We like jasmine or basmati rice for this bowl. Either works and you can make either right before you start the salmon.
The thing is that the salmon doesn’t take long at all, especially since we’re using the chunks! I put the salmon dry with a paper towel, then slice it into large chunks. Ones that are all roughly the same size. Season it all over with salt, pepper and garlic powder.
Next, I sear the salmon in olive oil. You want a medium-high skillet here so a nice golden crust forms. This doesn’t have to cook very long! Flip it as soon as it browns and get the other side going.
Once the salmon is seared all over, whisk together some orange juice, water and honey. Pour it right over the salmon in the skillet and let it bubble up and simmer for a minute or two. The salmon will finish cooking in the sauce and it keeps it so tender and lovely!
The end result is a buttery, flaky fish in a sticky citrus sauce that tastes amazing over rice. Combined with the creamy avocado and tangy pickled onions – ah! It’s just so darn good.
Deeeelish.
Sticky Orange Salmon Bowls
Sticky Orange Salmon Bowls
We love these sticky orange salmon bowls! Crisp golden salmon is cooked in a sticky citrus sauce and served over jasmine rice with avocado and pickled onions. It’s so flavorful and satisfying! A definite feel-good meal.
Start by preparing the quick pickled onions. Add the cucumbers right to the onion mixture. You can make this ahead of time and store it in the fridge!
Prepare the rice next so it is ready to go.
Cut the salmon into 1-inch chunks. Season all over with salt and pepper and garlic powder, making sure all sides are seasoned.
Heat the olive oil in a large cast iron skillet over medium heat. Add the salmon pieces in a single layer (you may have to do this in a double batch so they all fit). Cook for 1 to 2 minutes until golden brown. Flip each piece of salmon and cook on the other side until golden.
Whisk together the orange juice, water and honey until combined. Pour it right into the skillet and let it bubble around the salmon. Toss the salmon around so it is all coated. Let the sauce bubble for 1 to 2 minutes so it thickens.
Assemble the bowls! Rice goes in first, then add the salmon on top. Add the orange pieces, avocado and then the pickled onions and cucumbers. You can drizzle an extra sauce from the pan on top too!
Mouth-watering!
