Citrusy Glazed Salmon Bowls (Printer-Friendly Layout)
Golden salmon cubes glazed in a sweet-tangy orange sauce, served over rice with steamed vegetables for a vibrant meal.
# Ingredients You'll Need:
→ For the Salmon
01 -
4 salmon fillets (about 6 ounces each), cut into cubes
02 -
2 tablespoons olive oil or avocado oil
03 -
2 teaspoons minced garlic
04 -
1 tablespoon freshly grated ginger
→ For the Citrus Glaze
05 -
¾ cup fresh orange juice (from about 2–3 oranges)
06 -
2 to 3 tablespoons honey
07 -
1 tablespoon rice vinegar
08 -
3 tablespoons low sodium soy sauce or tamari
09 -
1 to 2 tablespoons orange zest
10 -
1 tablespoon cornstarch
11 -
½ teaspoon red pepper flakes (optional)
→ For Serving
12 -
2 cups cooked white or brown rice
13 -
2 cups cooked broccoli
# Step-by-Step Instructions:
01 -
In a medium bowl, whisk together the orange juice, honey, rice vinegar, soy sauce or tamari, orange zest, and red pepper flakes. This will be your marinade base.
02 -
Add the cubed salmon to the marinade and gently toss to coat. Let it sit for about 15 minutes to absorb the flavors.
03 -
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.
04 -
Use tongs to lift the salmon cubes from the marinade and place them into the hot skillet, leaving the marinade behind. 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.
# Extra Tips and Tricks:
01 -
You can adjust the sweetness to your liking. The orange juice already brings natural sugar, so feel free to reduce the honey if you prefer a more savory glaze.
02 -
If you enjoy extra citrus flavor, use more orange zest—it really enhances the brightness of the dish.
03 -
Salmon with skin can be used if you like the texture it adds, but skinless salmon makes for easier eating in a bowl.
04 -
Tamari makes this dish gluten-free, and swapping in coconut aminos can make it paleo-friendly as well.
05 -
Broccoli works great, but feel free to switch it out for green beans, snap peas, bok choy, or even sautéed kale.