Sunrise Salmon Recipe

Prepare marinade

In a medium bowl whisk together soy sauce, fresh orange juice, honey, rice vinegar, grated ginger, minced garlic, sesame oil, red pepper flakes, salt and black pepper until honey is dissolved and mixture is homogeneous.

Marinate salmon

Place salmon fillets in a shallow dish or zipper bag, skin side down. Pour 3/4 of the marinade over the fillets (reserve the remaining 1/4 for glazing). Turn fillets to coat, cover or seal, and refrigerate for 20–30 minutes (no more than 30 minutes to avoid 'cooking' the fish with acid).

While salmon marinates, rinse the rice under cold water until the water runs mostly clear. Combine rinsed rice, 2 cups water and 1/4 tsp salt in a small saucepan and bring to a boil over medium-high heat.

Once boiling, reduce heat to low, cover, and simmer for 15 minutes without lifting the lid. Meanwhile stir 2 tbsp orange juice and 1 tsp butter into a small bowl and set aside.

After 15 minutes, remove from heat and let rice sit, covered, for 5 minutes. Fluff with a fork and gently stir in the orange-butter mixture. Keep warm until serving.

Preheat oven to 425°F (220°C). Line a baking sheet with foil or parchment and lightly oil it, or use a rimmed sheet.

Heat an ovenproof skillet (preferably nonstick or cast iron) over medium-high heat with 1 tsp neutral oil until shimmering. Remove salmon from marinade, letting excess drip back into the dish; reserve marinade for glaze use. Place fillets skin-side down in the hot skillet and sear without moving for 2–3 minutes, until skin is crisp and releases easily.

Flip fillets carefully and sear the flesh side for 30–45 seconds to develop color. Transfer the skillet to the preheated oven and roast for 6–8 minutes, depending on thickness, until internal temperature reaches 125–130°F for medium-rare to medium (or cook to your preferred doneness).

While the salmon roasts, make the glaze: pour the reserved marinade into a small saucepan. Add the light brown sugar, orange zest and lemon juice. Bring to a gentle simmer over medium heat and cook for 3–4 minutes, stirring, until slightly thickened and syrupy. Reduce heat to low and whisk in 1 tbsp butter off heat to give a glossy finish. Taste and adjust: a pinch more brown sugar for sweetness or a squeeze of lemon for brightness.

If you prefer the glaze fully cooked (recommended to remove raw-sauce risk), simmer for 4–5 minutes until it reaches a glossy syrupy consistency. Remove from heat and, if desired, strain out ginger/garlic bits for a smooth glaze.

When salmon is done in the oven, brush a thin layer of warm glaze over the top of each fillet. For extra shine and flavor, return to the oven for 30–60 seconds, then remove. Let rest 2 minutes.

Plate a portion of citrus rice. Place a glazed salmon fillet over the rice (skin-side down or on the side as preferred). Spoon any remaining glaze lightly over the fillet.

Garnish with a sprinkle of toasted sesame seeds and sliced green onions if using, a few microgreens or baby arugula, and a lemon or orange wedge on the side.

Serve immediately. Leftover glaze can be refrigerated and used within 2–3 days.