Crispy Orange Salmon Bowls Recipe

I recently discovered this amazing salmon bowl that truly hits the spot. The crispy, tangy, orange-infused salmon brings a brilliant blend of sweet and savory flavors to life. Served on fluffy rice with vibrant veggies, each bite feels like an adventure in modern comfort cuisine. It’s my favorite go-to meal.

I came up with this Crispy Orange Salmon Bowls recipe when I wanted a healthy, low cal salmon dinner that was quick and packed with nutrition. I start with two salmon fillets lightly coated in a mix of salt, pepper and 1/3 cup cornstarch which gives them a super crisp finish when pan fried in 2 tablespoons vegetable oil.

Then I make a sauce using 1/2 cup fresh orange juice, the zest of 1 orange, 2 garlic cloves minced and 1 tablespoon freshly grated ginger combined with 2 tablespoons soy sauce and 1 tablespoon rice vinegar. This blend gives the fish a tangy and citrusy flavor loaded with vitamins and omega-3 fatty acids.

I serve the salmon over 4 cups cooked rice and add 2 cups steamed vegetables so u get a balanced bowl thats both nutritious and delicious. It’s one of my fav healthy bowls recipes that never disappoint.

Why I Like this Recipe

I really love this Pan Fried Orange Salmon recipe for a bunch of reasons. First, the salmon comes out so crispy and coated just right with that cornstarch making every bite satisfyingly crunchy. Second, the tangy orange sauce is amazing – its mix of sweet, sour and a bit of spice really makes the dish pop with flavor. Third, I love how quick and easy it is to put together, which means i can whip up a tasty meal even on my craziest days. And lastly, serving it over warm rice with a side of mixed steamed veg adds a perfect balance of textures and colors that always makes me smile.

Ingredients

• Salmon provides lean protein and plenty omega three fats for a healthy meal
• Fresh orange juice gives a sweet tang and boosts vitamin C intake
• Garlic adds a bold flavor and natural antioxidants for your wellbeing
• Fresh grated ginger brings a zesty kick that helps with digestion
• Soy sauce offers a savory saltiness that deepens the overall taste
• Cornstarch thickens the sauce and creates a crisp texture on the salmon

Ingredient Quantities

• 2 salmon fillets (about 6 oz each)
• 1/2 cup fresh orange juice
• Zest of 1 orange
• 2 garlic cloves, minced
• 1 tablespoon freshly grated ginger
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon honey
• 1 teaspoon sriracha sauce (optional)
• 1/3 cup cornstarch
• Salt and pepper to taste
• 2 tablespoons vegetable oil
• 4 cups cooked rice (for serving)
• 2 cups mixed steamed vegetables (like broccoli, carrots, and bell peppers)

How to Make this

1. Pat the salmon dry, then season both sides with salt and pepper. Sprinkle the cornstarch evenly on each fillet until fully coated.

2. Combine the orange juice, orange zest, minced garlic, grated ginger, soy sauce, rice vinegar, honey, and the optional sriracha in a small bowl. Give it a quick stir until the honey dissolves.

3. Heat the vegetable oil over medium-high heat in a large skillet until hot but not smoking.

4. Carefully add the salmon fillets to the pan, skin-side down if they have skin, and cook for about 4 minutes until the bottom is crispy and browned.

5. Flip the salmon over and pour in about half of the orange mixture, letting it sizzle and create a tangy sauce over the fish.

6. Continue cooking the salmon for another 3 to 4 minutes until it’s just cooked through; if you are using thicker fillets, you might need a minute or two more.

7. While the salmon is finishing, reheat or prepare your cooked rice in a serving bowl, making sure it’s warm and fluffy.

8. Place the mixed steamed vegetables next to the rice, or if you prefer, layer them on top as a colorful base.

9. Once the salmon is done, carefully transfer each fillet onto the rice and vegetables.

10. Drizzle any remaining sauce over the top and serve immediately for best flavor and crunch. Enjoy your Crispy Orange Salmon Bowl!

Equipment Needed

1. Paper towels for drying the salmon
2. Knife and cutting board for mincing garlic, grating ginger, and zesting the orange
3. Small bowl and fork or whisk to mix the orange sauce
4. Measuring cups and spoons for the liquids and other ingredients
5. Large skillet for cooking the salmon
6. Spatula for flipping the salmon
7. Serving bowl for reheated rice and vegetables

FAQ

Crispy Orange Salmon Bowls Recipe Substitutions and Variations

• If you dont have fresh orange juice, you can use bottled orange juice (just try to choose one without too much added sugar).
• If fresh ginger isn’t on hand, about 1/2 teaspoon of ground ginger can do the trick, though it won’t have exactly the same punch.
• For soy sauce, tamari is a good substitute if you need a gluten-free option.
• If you run out of rice vinegar, apple cider vinegar works pretty well as a replacement—its flavor is a little different but still tasty.
• Dont have sriracha? Use your favorite hot sauce mixed with a tiny bit of honey to keep that sweet kick in your sauce.

Pro Tips

1. When frying the salmon, make sure that the oil is really hot so the crust gets super crispy without sticking to the pan. If it’s not hot enough the fish will just sit there and steam a bit instead of crisping up right.
2. Don’t be afraid to adjust the sauce. I know the mix of orange, garlic, and ginger is on point but if you like it a bit tangier or sweeter, feel free to play around with the amounts a little.
3. Make sure you pat the salmon dry properly before coating with cornstarch. If theres any moisture, the coating might not stick well and you wont get that perfect crunch.
4. When cooking the salmon flip it carefully so you dont break the fillet, and if you add sauce after flipping, do it slowly to keep the natural juices and crispy finish intact.