Citrusy Glazed Salmon Bowls (Print-Friendly Version)

Pan-seared salmon with zesty orange-soy glaze served over rice with broccoli – a restaurant-worthy meal made simple.

# What You'll Need:

→ For the Salmon

01 - 4 salmon fillets (6 ounces each), cut into cubes, skin optional
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 2–3 oranges)
06 - 2 to 3 tablespoons honey or preferred sweetener
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 or steamed vegetables

# How to Make It:

01 - In a medium bowl, whisk together orange juice, honey, rice vinegar, soy sauce or tamari, orange zest, and red pepper flakes. Do not add the cornstarch yet.
02 - Add cubed salmon to the marinade and gently toss to coat. Allow it to sit for 15 minutes to absorb the flavors.
03 - Heat oil in a large non-stick or cast-iron skillet over medium-low heat. Add minced garlic and grated ginger, sautéing for about 2 minutes until fragrant but not browned.
04 - Using tongs, lift salmon cubes from the marinade and add to the hot skillet. Sear for 3–4 minutes per side until golden and cooked through. Work in batches to avoid overcrowding.
05 - Place cooked rice and steamed broccoli in bowls. Top with seared salmon and drizzle with thickened citrus glaze before serving.

# Additional Tips:

01 - Adjust honey quantity according to desired sweetness. Orange juice naturally contributes sugar, so reduce honey if a savory flavor is preferred.
02 - For more citrus intensity, use additional orange zest. It enhances the dish's brightness.
03 - Tamari makes the dish gluten-free, while swapping in coconut aminos creates a paleo-friendly option.
04 - Broccoli is a great pairing, but try green beans, snap peas, bok choy, or sautéed kale for variety.

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