Bright, fresh, and full of flavor, these citrusy glazed salmon bowls are the kind of meal that makes you feel like you’re eating something special, even on a weeknight. Cubed salmon gets a quick marinade in a zesty orange-soy mixture, then pan-seared until golden with crispy edges. The glaze is thickened into a glossy, slightly sweet sauce with just a bit of heat, creating the perfect balance of flavors. Served over a bowl of fluffy rice with tender broccoli, this recipe delivers a restaurant-worthy experience that’s easy to pull off in your own kitchen.
Ingredients
For the Salmon:
4 salmon fillets (about 6 ounces each), cut into cubes, skin on or off based on preference
2 tablespoons oil (olive oil or avocado oil works well)
2 teaspoons minced garlic
1 tablespoon freshly grated ginger
For the Citrus Glaze:
¾ cup fresh orange juice (from about 2–3 oranges)
2 to 3 tablespoons honey (or sweetener of choice)
1 tablespoon rice vinegar
3 tablespoons low sodium soy sauce or tamari
1 to 2 tablespoons orange zest (zest the oranges before juicing)
1 tablespoon cornstarch
½ teaspoon red pepper flakes (optional, for a bit of heat)
For Serving:
2 cups cooked white or brown rice
2 cups cooked broccoli or your favorite steamed vegetables
Instructions
In a medium bowl, whisk together the orange juice, honey, rice vinegar, soy sauce or tamari, orange zest, and red pepper flakes. Don’t add the cornstarch yet—this is your marinade.
Add the cubed salmon to the marinade and gently toss to coat. Let it sit for about 15 minutes to absorb all the flavors.
Meanwhile, heat the oil in a large non-stick or cast-iron skillet over medium-low heat. Add the minced garlic and grated ginger and sauté for about 2 minutes until fragrant, being careful not to let them brown.
Use tongs to lift the salmon cubes from the marinade and place them into the hot skillet, leaving the marinade behind for now. Sear the salmon for about 3 to 4 minutes on each side, or until golden and cooked through. Work in batches if needed to avoid crowding the pan.
While the salmon is cooking, pour the reserved marinade into a small saucepan. Bring it to a low simmer over medium heat. In a separate bowl, whisk the cornstarch with 2 tablespoons of water to create a slurry, then stir it into the simmering sauce. Let the sauce cook, whisking occasionally, until thickened and glossy.
Once the salmon is done, pour about three-quarters of the thickened sauce over the fish and let it simmer for another minute or two, gently tossing to coat each piece. For extra crispiness, you can transfer the salmon to a foil-lined baking sheet and broil it for 2–3 minutes at the end.
To serve, scoop rice into each bowl, add a portion of broccoli or your favorite greens, and top with the glazed salmon. Drizzle the remaining sauce over everything and garnish with sesame seeds or green onions if desired.
Notes
You can adjust the sweetness to your liking. The orange juice already brings a lot of natural sugar, so feel free to reduce the honey if you prefer a more savory glaze
If you enjoy extra citrus flavor, use more orange zest—it really enhances the brightness of the dish
Salmon with skin can be used if you like the texture it adds, but skinless salmon makes for easier eating in a bowl
Tamari makes this dish gluten-free, and swapping in coconut aminos can make it paleo-friendly as well
Broccoli works great, but feel free to switch it out for green beans, snap peas, bok choy, or even sautéed kale
FAQs
Can I use frozen salmon?
Yes, just make sure it’s completely thawed and patted dry before marinating so the sauce sticks and the salmon browns properly in the pan
What kind of rice works best?
Both white rice and brown rice are great options, but jasmine or basmati rice add a nice fragrance that pairs beautifully with the citrus glaze. For a lower-carb option, cauliflower rice works well too
Can I make this ahead of time?
You can prepare the sauce and even marinate the salmon up to a few hours in advance. For best texture, cook the salmon fresh before serving
What if I don’t have fresh oranges?
You can use bottled orange juice in a pinch, but fresh orange juice and zest will give the sauce the most vibrant, natural flavor
Is it spicy?
Only mildly! The red pepper flakes add a subtle warmth, but you can leave them out or increase the amount if you like more heat
Citrusy Glazed Salmon Bowls
Bright, fresh, and full of flavor, these citrusy glazed salmon bowls are the kind of meal that makes you feel like you’re eating something special, even on a weeknight. Cubed salmon gets a quick marinade in a zesty orange-soy mixture, then pan-seared until golden with crispy edges. The glaze is thickened into a glossy, slightly sweet sauce with just a bit of heat, creating the perfect balance of flavors. Served over a bowl of fluffy rice with tender broccoli, this recipe delivers a restaurant-worthy experience that’s easy to pull off in your own kitchen.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
Ingredients
For the Salmon:
4 salmon fillets (about 6 ounces each), cut into cubes, skin on or off based on preference
2 tablespoons oil (olive oil or avocado oil works well)
2 teaspoons minced garlic
1 tablespoon freshly grated ginger
For the Citrus Glaze:
¾ cup fresh orange juice (from about 2–3 oranges)
2 to 3 tablespoons honey (or sweetener of choice)
1 tablespoon rice vinegar
3 tablespoons low sodium soy sauce or tamari
1 to 2 tablespoons orange zest (zest the oranges before juicing)
1 tablespoon cornstarch
½ teaspoon red pepper flakes (optional, for a bit of heat)
For Serving:
2 cups cooked white or brown rice
2 cups cooked broccoli or your favorite steamed vegetables
Instructions
In a medium bowl, whisk together the orange juice, honey, rice vinegar, soy sauce or tamari, orange zest, and red pepper flakes. Don’t add the cornstarch yet—this is your marinade.
Add the cubed salmon to the marinade and gently toss to coat. Let it sit for about 15 minutes to absorb all the flavors.
Meanwhile, heat the oil in a large non-stick or cast-iron skillet over medium-low heat. Add the minced garlic and grated ginger and sauté for about 2 minutes until fragrant, being careful not to let them brown.
Use tongs to lift the salmon cubes from the marinade and place them into the hot skillet, leaving the marinade behind for now. Sear the salmon for about 3 to 4 minutes on each side, or until golden and cooked through. Work in batches if needed to avoid crowding the pan.
Notes
You can adjust the sweetness to your liking. The orange juice already brings a lot of natural sugar, so feel free to reduce the honey if you prefer a more savory glaze
If you enjoy extra citrus flavor, use more orange zest—it really enhances the brightness of the dish
Salmon with skin can be used if you like the texture it adds, but skinless salmon makes for easier eating in a bowl
Tamari makes this dish gluten-free, and swapping in coconut aminos can make it paleo-friendly as well
Broccoli works great, but feel free to switch it out for green beans, snap peas, bok choy, or even sautéed kale