These sticky orange salmon bowls are a favorite here. Crispy, golden salmon cooked in a sticky citrus sauce, served over jasmine rice with avocado and quick pickled onions — bright, comforting, and deeply satisfying.
This bowl will quickly become a weeknight staple.
Think buttery, crunchy pieces of salmon glazed in an orange-honey sauce, piled over fluffy rice and finished with creamy avocado and tangy pickles. It’s an effortless meal that works for lunch or dinner and comes together in minutes.
This recipe is a citrus-forward twist on a sticky garlic-butter salmon I make all the time. The orange juice brightens the sauce and gives the fish a fresh, sunny flavor — perfect any time of year but especially welcome in spring.
One small trick I love: cut the salmon into large chunks instead of keeping it whole. Chunks give more crispy surface area, cook quickly and make the dish feel playful and shareable. Even people who usually avoid salmon tend to love it this way.
For the bowls, I like segmented orange pieces (I used a sumo orange), creamy avocado slices, and quick pickled red onions tossed with thinly sliced baby cucumbers. The pickles add a bright, slightly acidic contrast to the rich, sticky salmon — though they’re optional if you’re short on time.
This is how it all comes together
Start by making the quick pickled onions and add the cucumber slices to the same jar so they can marinate while you prepare the rest of the meal. You can make these ahead and store them in the fridge for up to a week.
Cook jasmine or basmati rice so it’s ready when the salmon is finished. The salmon itself cooks fast, especially when cut into chunks — you’ll get a beautiful golden crust in minutes.
Pat the salmon dry, cut into roughly 1-inch chunks, and season evenly with kosher salt, black pepper and garlic powder. Heat a skillet over medium-high with olive oil, then sear the pieces in a single layer until deeply golden on one side, flip and brown the other side. Work in batches if needed so the pan stays hot and the salmon crisps.
When the salmon is seared, whisk together orange juice, a splash of water and honey. Pour the mixture into the skillet and let it bubble and reduce for a minute or two, tossing the salmon to coat. The sauce will glaze the fish, finishing it perfectly while keeping the interior tender.
The end result is flaky, buttery salmon in a sticky citrus-honey glaze — irresistible over rice with avocado, segmented orange and the bright bite of pickled onions and cucumbers. Drizzle any extra pan sauce over the assembled bowls for maximum flavor.
Sticky Orange Salmon Bowls
Sticky Orange Salmon Bowls
4
30 mins
10 mins
40 mins
Ingredients
- Quick pickled onions (see your favorite quick pickle recipe)
- 2 baby cucumbers, thinly sliced
- Jasmine or basmati rice, cooked for serving
- 2 pounds salmon, cut into 1-inch chunks
- 1 teaspoon garlic powder
- Kosher salt and black pepper
- 1 tablespoon olive oil
- 1/3 cup orange juice
- 1/4 cup water
- 3 tablespoons honey
- 1 avocado, thinly sliced
- 1 ripe orange, segmented
Instructions
- Prepare the quick pickled onions and add the sliced cucumbers to the jar. Let them chill while you finish the meal.
- Cook the rice according to package directions and keep warm.
- Cut salmon into 1-inch chunks, pat dry, and season all over with salt, pepper and garlic powder.
- Heat olive oil in a large skillet over medium-high heat. Add salmon in a single layer and cook 1–2 minutes per side, until golden. Work in batches if necessary.
- Whisk together orange juice, water and honey. Pour into the skillet and let it bubble, tossing the salmon to coat. Simmer 1–2 minutes until sauce thickens and glazes the fish.
- Assemble bowls: rice first, then salmon. Top with orange segments, avocado, and the pickled onions and cucumbers. Spoon extra sauce over the bowls, if desired.
Mouth-watering!