Honey and Orange Glazed Salmon with Crispy Rice Gremolata

A Bright Take on Salmon with Simple Ingredients

Fish can feel intimidating.

You know it’s good for you. You’ve seen gorgeous filets in the seafood case. But then what? Do you bake it? Pan-sear it? How?

Salmon is a go-to for chefs and wellness experts alike—but if you’re not used to cooking fish at home, it might not even make it into your shopping cart.

This recipe isn’t just dinner—it’s your salmon breakthrough. It takes something simple and turns it into something spectacular with just a handful of pantry staples. The citrus glaze is the heart of it all, starting with a fragrant white wine reduction steeped with rosemary and smashed garlic, then layered with honey, orange marmalade, fresh ginger, sumac, and a bright splash of lemon. And just when you think you’ve tasted it all, the garnish brings the surprise: golden, crispy rice and fresh orange zest that add crunch, zing, and a final flourish of flavor.

The result? All the flavor and elegance of a restaurant dish—without any of the fuss.

And yes, you can totally make this. Even if you’ve never cooked salmon in your life.

Health First, Flavor Right Behind It

Let’s start with why salmon deserves a spot in your dinner rotation.

It’s packed with omega-3 fatty acids, which are fantastic for heart and brain health. It’s high in protein, rich in vitamin D, and provides important minerals like selenium. In a world full of processed food, salmon is a simple, clean protein that nourishes without complication.

Pair it with citrus, which is at its seasonal peak during the winter months, and you’ve got something truly special. Oranges bring vitamin C, fiber, and a natural brightness that cuts through the richness of the fish.

Then we layer in honey, ginger, lemon, and sumac—all ingredients known for their antioxidant and anti-inflammatory benefits—and suddenly you’ve got a dish that’s as nourishing as it is flavorful.

The Glaze That Elevates Everything

Let’s be real: the glaze is the star here.

It starts with a base of dry white wine—something crisp and bright like Sauvignon Blanc. Simmered gently with smashed garlic cloves and a sprig of fresh rosemary, the wine reduces into a fragrant, savory base that makes your kitchen smell amazing.

From there, we build flavor:

• Orange marmalade for body and subtle sweetness
• Honey for a glossy finish
• Rice wine vinegar for gentle acidity, balance, and a hint of sweetness
• Lemon juice for brightness
• Fresh grated ginger for warm spice
• Sumac for a citrus-forward spark and specks of color

This glaze comes together in minutes and gives salmon a beautiful, golden sheen with layers of citrus, herbal depth, and just the right touch of tang.

Cooking Tips: If You’ve Never Made Salmon Before

You do not need to be a professional chef to cook great salmon. Promise. Here’s how to make it approachable and foolproof:

1. Start with dry fillets.
   Pat your salmon dry with a paper towel.
2. Season lightly.
   A sprinkle of kosher salt and a little pepper is all you need before adding the glaze.
3. Cook it to temperature.
   The USDA recommends an internal temperature of 145°F. If you’re using a thermometer, pull the salmon around 140-143°F—it will finish cooking as it rests.

Crispy Rice Gremolata? Yes, Please.

You’ve had crispy onions. You’ve had fresh herbs. But have you had crispy rice as a garnish?

Leftover rice gets a second life here. It tossed with a tiny bit of avocado oil, sambal, and a pinch of salt. Then it’s crisped in an air fryer or pressed into a hot skillet until golden and crackly. When tossed with fresh orange zest and rosemary, it becomes a flavorful, crunchy gremolata-style topping that brings this whole dish to life.

It’s unexpected. It’s easy. And it’s worth making extra. If you like crunch as much as I do, you’ll want to make extra.

A Winter Dish That Doesn’t Feel Heavy

While most winter meals lean into cozy and comforting, this dish goes another direction. It’s warm, yes—but it’s also vibrant, fresh, and bright. The citrus reminds you that not all winter flavors have to be dark and rich. Sometimes, they sparkle.

So whether you’ve never cooked fish before or you’re just ready to try something new, let this recipe be your gateway. A simple salmon filet becomes something truly special with ingredients you probably already have on hand, or can easily source at your local grocery store.

It’s a fresh take on a winter meal and a great reminder that bold doesn’t have to mean complicated.

Go on. Say yes to the salmon. Even in summer.

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Honey and Orange Glazed Salmon with Crispy Rice Gremolata

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• Author: Chef Sandra Lewis
• Prep Time: 20
• Cook Time: 20
• Total Time: 40 minutes
• Yield: 4 servings 1x

Ingredients

Units USM Scale 1x2x3x

• 4 salmon filets (4–6 oz each)
• 8 orange slices

Glaze

• 1 cup dry white wine, like a Sauvignon Blanc
• 4 garlic cloves, smashed
• 2 sprigs of fresh rosemary
• 1/2 cup orange marmalade
• 2 tablespoons rice wine vinegar
• 1 tablespoon + 1 teaspoon of fresh lemon juice
• 1 tablespoon + 1 teaspoon honey
• 2 teaspoons fresh grated ginger
• 1/2 teaspoon sumac
• 1/2 teaspoon kosher salt
• pinch of red pepper flakes

Crispy Rice Gremolata

• 1 cup cooked rice, cold
• 1 teaspoon avocado oil
• 1 teaspoon sambal
• 1/2 teaspoon orange zest
• 1/2 teaspoon fresh, chopped rosemary
• Pinch of kosher salt

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Instructions

1. Preheat your oven to 400˚F.
2. Pat the salmon dry and lightly season with kosher salt. Set aside.
3. In a small saucepan, combine the white wine, smashed garlic, and rosemary. Bring to a gentle simmer over medium-low heat and reduce by half. Remove from the heat and discard the garlic and the rosemary.
4. To the reduced wine, add the orange marmalade, rice wine vinegar, lemon juice, honey, grated ginger, and kosher salt.
5. Simmer on low for 3-4 minutes, stirring often, until the glaze is glossy and slightly thickened. Remove from the heat.
6. Stir in the sumac. 
7. Place the salmon filets on a sheet tray with 2 orange slices under each filet.
8. Brush the filets with the glaze.
9. Bake the filets for 10 minutes, basting the filets again with the glaze halfway through.
10. Bake until a thermometer registers 145˚F. You can pull them a few degrees early and allow them to rest, the temperature will continue to climb.
11. While the salmon bakes, in a medium bowl, stir together the cooked rice, avocado oil, and sambal with a pinch of salt.
12. Air fry or pan fry the cooked rice mixture until crisp and golden brown. In the air fryer, it takes about 8 minutes. Stir the rice half way through. If you pan fry it, do it on low heat in a ceramic skillet with a touch of avocado oil until golden and crispy.
13. Cool the rice and then toss with the orange zest  and chopped rosemary with a pinch of salt.
14. Plate the salmon and toss with the crispy rice garnish.

Notes

Other fish this glaze will work with: 

• Arctic Char similar to salmon, but slightly milder and more delicate

• Steelhead Trout rich and fatty like salmon, perfect for bold glazes

• Black Cod (Sablefish) buttery and silky, this glaze will cling beautifully

• Mahi-Mahi firm and slightly sweet; great for glazing and grilling

• Halibut lean and mild; the glaze adds brightness and moisture

• Sea Bass tender and subtly sweet, elevated by the glaze’s complexity

• Swordfish meaty and bold enough to stand up to the glaze

• Cod more delicate than salmon; be careful with brushing on the glaze

Nutrition

• Serving Size: 6 oz
• Calories: 358
• Sugar: 52.6 g
• Sodium: 240.8 mg
• Fat: 3.2 g
• Saturated Fat: 0.5 g
• Trans Fat: 0 g
• Carbohydrates: 69.5 g
• Fiber: 7.1 g
• Protein: 9.4 g
• Cholesterol: 14.5 mg