Orange Salmon Bowls
A quick and flavorful Pan-Fried Orange Salmon that’s high in protein, rich in omega-3s, gluten-free, and paleo-friendly. With a citrusy, slightly sweet glaze and a crispy finish, it’s perfect for a nourishing weeknight meal. Ready in just 30 minutes, it pairs beautifully with steamed rice and fresh vegetables for a wholesome dinner.
Equipment
- 1 Medium mixing bowl
- 1 Nonstick or cast iron skillet
- 1 small saucepan
- Measuring Cups and Spoons
- Whisk
- Tongs
- Knife and cutting board
Ingredients
For the Salmon:
- 4 fillets 6 ounces each salmon, cubed (skin optional)
- 2 tablespoons cooking oil olive oil, avocado oil, or preferred oil
- 2 teaspoons minced garlic
- 1 tablespoon fresh ginger grated
For the Orange Sauce:
- ¾ cup fresh orange juice
- 2 –3 tablespoons honey or sweetener of choice
- 1 tablespoon rice vinegar
- 3 tablespoons low-sodium soy sauce or tamari
- 1 –2 tablespoons orange zest
- 1 tablespoon cornstarch
- ½ teaspoon red pepper flakes
For Serving:
- 2 cups cooked white or brown rice
- 2 cups steamed broccoli
Instructions
- Prepare the Orange Sauce Marinade: In a medium mixing bowl, combine ¾ cup of freshly squeezed orange juice with 2 to 3 tablespoons of honey (adjust to taste), 1 tablespoon of rice vinegar, and 3 tablespoons of low-sodium soy sauce or tamari. Add 1 to 2 tablespoons of freshly grated orange zest for a fragrant citrus note, and sprinkle in ½ teaspoon of red pepper flakes for gentle heat. Whisk thoroughly until all ingredients are fully blended, creating a smooth, aromatic sauce. This marinade will infuse the salmon with bright, layered flavors and later serve as a rich glaze.
- Marinate the Salmon: Place 4 fillets of salmon (approximately 6 ounces each, cubed) into the prepared marinade, ensuring they are evenly coated. You may choose to leave the skin on or remove it according to preference. Cover the bowl with plastic wrap or a lid, and refrigerate for at least 15 minutes. Marinating allows the citrus and spices to penetrate the fish, adding depth to the flavor while keeping the salmon moist. For best texture, avoid marinating for more than 30 minutes.
- Prepare the Pan for Cooking: Set a nonstick or cast iron skillet over medium-low heat and add 2 tablespoons of cooking oil such as olive oil or avocado oil. Allow the oil to heat gently until shimmering, but not smoking, which should take about 30 seconds to a minute. Properly heating the pan is key to achieving a crisp, golden crust on the salmon without overcooking it.
- Sauté Aromatics: Add 2 teaspoons of minced garlic and 1 tablespoon of grated fresh ginger to the warmed oil. Sauté gently for 1–2 minutes, stirring continuously until aromatic and lightly golden. Avoid burning the garlic, as this will impart bitterness instead of the desired mellow, fragrant flavor. This step builds the foundation for a vibrant sauce that complements the salmon beautifully.
- Pan-Fry the Salmon Cubes: Using kitchen tongs, carefully place the marinated salmon cubes into the skillet in a single layer, ensuring they are not crowded. Cook for about 3–4 minutes per side, turning gently to allow each side to develop a golden-brown crust while keeping the interior tender and moist. This careful searing locks in flavor and texture.
- Simmer the Orange Sauce: While the salmon cooks, pour the remaining marinade into a small saucepan. Place over medium-low heat and bring to a gentle simmer. Stir occasionally to combine the flavors and allow the sauce to reduce slightly, concentrating the citrus and seasoning.
- Thicken the Sauce: In a small bowl, whisk together 1 tablespoon of cornstarch with 2 tablespoons of water until smooth. Gradually add this mixture to the simmering sauce, stirring constantly to prevent lumps. Continue to simmer for about 2–3 minutes until the sauce thickens to a glossy, syrup-like consistency that will beautifully coat the salmon.
- Combine Salmon and Sauce: Once the salmon cubes are golden and cooked through, pour approximately ¾ of the thickened sauce into the skillet with the fish. Gently toss or spoon the sauce over the salmon, allowing it to simmer together for another 2–3 minutes so the glaze is fully absorbed.
- Optional Broiling for Crisp Finish: For an extra layer of texture, transfer the salmon to an oven-safe dish and broil for 2–3 minutes. This step caramelizes the glaze, adding a delightful crisp edge to the salmon while enhancing the citrus aroma.
- Assemble and Serve: Place 2 cups of cooked white or brown rice in serving bowls as a base. Add 2 cups of steamed broccoli or your choice of vegetables. Arrange the glazed salmon cubes on top, and drizzle the remaining sauce over everything for a beautiful, flavorful finish. Garnish with additional orange zest or fresh herbs, if desired, and serve immediately for the best taste and texture.
Notes
- Honey can be substituted with maple syrup, agave, or another sweetener of choice to suit dietary needs and personal taste.
- Removing salmon skin is optional — skin-on adds flavor and nutrients, while skinless offers a softer texture.
- Ensure the pan is adequately heated before adding salmon to achieve a crisp, golden crust without overcooking.
- Use freshly squeezed orange juice and fresh zest for the most vibrant flavor; bottled juice may lack depth.
- Marinate salmon for at least 15 minutes, but no longer than 30 minutes to avoid altering texture.
- Avoid overcrowding the pan during cooking to ensure even searing and optimal crispiness.
- Broiling the salmon for a few minutes at the end adds a caramelized finish and richer flavor.
- Serve immediately for the best texture, but leftover salmon can be stored and reheated gently.
