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Crispy Orange Salmon Bowls

Crispy orange salmon bowls with a sticky-sweet orange soy glaze, seared until deeply golden and crunchy-edged in one skillet. Tossed with glossy glaze and piled over jasmine rice with crisp cabbage, carrots, and creamy avocado for a takeout-style weeknight bowl.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Salmon
  • 6 oz salmon fillets Skin removed, cut into bite-sized cubes
  • 0.5 cup cornstarch For coating
  • 0.5 tsp salt For coating
  • 0.25 tsp black pepper For coating
  • 3 tbsp vegetable oil For searing
Orange Glaze
  • 0.5 cup fresh orange juice Glaze base
  • 1 tbsp orange zest Zest for fragrance
  • 3 tbsp soy sauce Savory-sweet balance
  • 2 tbsp honey Sticky sweetness
  • 1 tbsp rice vinegar Brightening tang
  • 2 cloves garlic Minced
  • 1 tsp fresh ginger Grated
  • 1 tsp cornstarch Mixed with water for slurry
  • 1 tbsp water For the cornstarch slurry
Bowls
  • 3 cup cooked jasmine rice Cooked
  • 1 cup shredded purple cabbage
  • 1 cup shredded carrots
  • 1 avocado Sliced
  • 1 cucumber Sliced
  • 2 green onions Sliced
  • 1 tbsp sesame seeds

Equipment

  • 1 cast iron skillet

Method
 

Crisp the salmon
  1. Pat the salmon dry and toss the cubes with cornstarch, salt, and black pepper until evenly coated.
  2. Heat the vegetable oil in a large skillet over medium-high heat. Add the salmon in a single layer and sear until deeply golden and crispy on all sides, 5-6 minutes total, then remove and set aside.
Make the orange soy glaze
  1. In the same skillet, whisk together the orange juice, orange zest, soy sauce, honey, rice vinegar, minced garlic, and grated ginger.
  2. Bring the mixture to a simmer over medium-high heat.
  3. Stir in the cornstarch slurry and cook until the sauce thickens and turns glossy, about 1-2 minutes.
Glaze and assemble bowls
  1. Return the crispy salmon to the skillet and toss gently to coat in the sticky orange glaze without breaking it apart.
  2. Divide the cooked jasmine rice among bowls and top with the glazed salmon, shredded purple cabbage, shredded carrots, sliced avocado, and sliced cucumber.
  3. Garnish with sliced green onions and sesame seeds, then serve immediately.

Notes

For the crispiest edges, keep the salmon in a single layer and avoid moving it too much during the 5-6 minutes sear. Store leftovers covered in the fridge up to 3 days; reheat gently in a skillet over medium heat until warmed, adding a splash of orange glaze or water if needed. Freezing is not recommended due to texture changes. For a lower-sodium option, use reduced-sodium soy sauce (and taste the glaze as it simmers).