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Honey and Orange Glazed Salmon with Crispy Rice Gremolata

Life At The Table Orange and Honey Glazed Salmon. Orange and honey glazed salmon on a white plate garnished with crispy rice gremolata and microgreens with a green napking sitting beside it on a wooden table.
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Ingredients

Units Scale
  • 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

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

Find it online: https://lifeatthetable.com/orange-and-honey-glazed-salmon/

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