Name: Crispy Orange Salmon Bowls
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Asian-Inspired
Ingredients: For the Crispy Salmon:; 1 lb fresh salmon fillets, skin removed and cut into bite-sized pieces; 1/2 tsp salt; 1/4 tsp black pepper; 1/2 tsp garlic powder; 1/4 cup cornstarch or arrowroot starch; 2 tbsp olive oil or vegetable oil; For the Orange Sauce:; 1/2 cup fresh orange juice; 1 tsp orange zest; 2 tbsp soy sauce (or tamari for gluten-free); 2 tbsp honey or maple syrup; 1 tbsp rice vinegar or apple cider vinegar; 2 garlic cloves, minced; 1 tsp grated fresh ginger; 1 tbsp cornstarch + 2 tbsp water (slurry); 1/4 tsp red pepper flakes (optional); For the Bowls:; 2 cups cooked rice, quinoa, or cauliflower rice; 2 cups steamed or roasted vegetables (e.g., broccoli, snap peas, bell peppers); 2 green onions, sliced; 1 tbsp sesame seeds; Optional: sliced avocado or edamame

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Why You’ll Love This Recipe

These bowls are a delicious balance of sweet, savory, and tangy, with crispy golden salmon bites coated in a homemade orange sauce. They’re customizable, easy to make in under 30 minutes, and far healthier than takeout. Whether you’re into meal prepping or just want a refreshing twist on salmon, this recipe is a guaranteed crowd-pleaser.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Crispy Salmon:

Fresh salmon fillets, skin removed and cut into bite-sized pieces
Salt
Black pepper
Garlic powder
Cornstarch or arrowroot starch (for coating)
Olive oil or vegetable oil (for pan-searing)

For the Orange Sauce:

Fresh orange juice
Orange zest
Soy sauce
Honey or maple syrup
Rice vinegar or apple cider vinegar
Garlic, minced
Ginger, grated
Cornstarch (to thicken)
Water
Red pepper flakes (optional, for heat)

For the Bowls:

Cooked rice, quinoa, or cauliflower rice
Steamed or roasted vegetables (like broccoli, snap peas, or bell peppers)
Sliced green onions
Sesame seeds
Avocado or edamame (optional)

Directions

Prep the salmon: Pat salmon dry and season with salt, pepper, and garlic powder. Toss lightly in cornstarch until evenly coated.
Make the sauce: In a small saucepan, combine orange juice, zest, soy sauce, honey, vinegar, garlic, and ginger. Bring to a simmer. Mix cornstarch with a bit of water and stir into the sauce. Simmer until thickened, about 2–3 minutes. Remove from heat.
Cook the salmon: Heat oil in a nonstick skillet over medium-high heat. Add salmon pieces and cook 2–3 minutes per side, until crispy and golden on the outside and just cooked through. Work in batches if needed.
Glaze the salmon: Pour the orange sauce over the cooked salmon in the pan and toss to coat evenly.
Assemble the bowls: Start with a base of rice or grains, add veggies, top with orange-glazed salmon, and finish with green onions, sesame seeds, and any optional toppings.
Serve immediately or store components separately for meal prep.

Servings and timing

This recipe serves 4 people.
Prep time: 15 minutes
Cook time: 15 minutes
Total time: about 30 minutes

Variations

Spicy Version: Add extra red pepper flakes or a dash of sriracha to the sauce.
Low-Carb: Use cauliflower rice as the base.
Gluten-Free: Substitute tamari or coconut aminos for soy sauce.
Grilled Option: Grill the salmon and drizzle with the sauce after cooking.
Citrus Twist: Add a splash of lime or lemon juice to brighten the flavor even more.

Storage/Reheating

Store the cooked salmon and sauce separately from the rice and vegetables for up to 3 days in the refrigerator.
To reheat, warm the salmon gently in a skillet over low heat or in the microwave for 1–2 minutes.
This recipe is best fresh, but reheats well for meal prep when stored properly.

FAQs

Can I use frozen salmon?

Yes, just thaw it completely and pat it dry before seasoning and cooking for best results.

How do I make the salmon extra crispy?

Dry the salmon thoroughly and make sure the oil is hot before adding it to the pan. Don’t overcrowd the skillet.

Is orange juice from concentrate okay?

Fresh orange juice is best, but you can use concentrate if it’s 100% juice with no added sugar.

Can I bake or air-fry the salmon?

Yes. Bake at 400°F (200°C) for 12–15 minutes or air-fry at 375°F (190°C) for 10–12 minutes, flipping halfway through.

What vegetables go best in these bowls?

Broccoli, bell peppers, snap peas, shredded carrots, or cucumber slices work well.

Can I use bottled orange sauce?

You can, but homemade gives you better flavor and control over the sweetness and sodium.

What if I don’t have cornstarch?

You can use arrowroot powder or flour, though the crispiness may vary slightly.

Can I use skin-on salmon?

It’s best to use skinless for this recipe, but if using skin-on, remove the skin after cooking.

Is this recipe kid-friendly?

Yes—just reduce or omit the red pepper flakes for a milder version.

Can I freeze this dish?

Cooked salmon can be frozen, but the texture may change slightly. It’s best to enjoy this dish fresh or refrigerated.

Conclusion

Crispy Orange Salmon Bowls are a delicious fusion of bold flavors and fresh, wholesome ingredients. With their irresistible crispy texture and zesty homemade orange glaze, they’re the perfect mix of indulgent and nutritious. Whether you’re looking for a new salmon recipe or a stunning meal prep option, this dish is sure to become a favorite in your rotation.

Crispy Orange Salmon Bowls

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Crispy Orange Salmon Bowls combine golden, pan-seared salmon bites with a sweet and tangy homemade orange glaze, served over rice or grains with colorful vegetables. This quick, healthy dish is perfect for weeknight dinners or meal prep.

Author: Laura
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 4 servings
Category: Main Course
Method: Stovetop
Cuisine: Asian-Inspired
Diet: Low Lactose

Instructions

Pat the salmon dry and season with salt, pepper, and garlic powder. Toss with cornstarch until evenly coated.
In a small saucepan, combine orange juice, zest, soy sauce, honey, vinegar, garlic, ginger, and red pepper flakes. Bring to a simmer.
Stir in the cornstarch slurry and simmer until the sauce thickens, about 2–3 minutes. Remove from heat.
Heat oil in a nonstick skillet over medium-high heat. Add salmon pieces and cook for 2–3 minutes per side until golden and crispy. Cook in batches if needed.
Once all salmon is cooked, pour the orange sauce over the salmon in the pan and toss to coat evenly.
Assemble bowls with rice or grains, vegetables, and glazed salmon. Top with green onions, sesame seeds, and optional avocado or edamame.
Serve immediately or store components separately for meal prep.

Notes

For extra crispiness, make sure the salmon is dry and don’t overcrowd the skillet.
Use tamari or coconut aminos for a gluten-free option.
Add sriracha or extra red pepper flakes for more heat.
Store salmon and sauce separately for best texture when reheating.
Great for meal prep — assemble fresh for each meal.

Nutrition

Serving Size: 1 bowl
Calories: 420
Sugar: 10g
Sodium: 550mg
Fat: 22g
Saturated Fat: 3g
Unsaturated Fat: 17g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 3g
Protein: 30g
Cholesterol: 70mg