Orange Salmon with Rice Recipe
Orange Salmon with Rice Recipe photo by Taste of Home
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Orange Salmon with Rice Recipe

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Have an elegant meal that looks as good as it tastes in just 20 minutes! Tender salmon fillets take on Asian flavors with soy sauce, a hint of orange juice and a side of fluffy rice. Jolanthe Erb of Harrisonburg, Virginia shares the recipe.
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 4 servings


  • 2 cups uncooked instant rice
  • 4 salmon fillets (5 ounces each)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 6 tablespoons orange juice
  • 6 tablespoons soy sauce
  • 1 teaspoon sesame oil

Nutritional Facts

1 each: 0 calories, 0g fat (0g saturated fat), 0mg cholesterol, 0mg sodium, 0g carbohydrate (0g sugars, 0g fiber), 0g protein


  1. Cook rice according to package directions. Meanwhile, sprinkle salmon with salt and pepper. In a large skillet coated with cooking spray, cook salmon over medium-high heat for 3-4 minutes on each side. Cover and cook 2-3 minutes longer or until fish flakes easily with a fork.
  2. Remove salmon and keep warm. Add orange juice and soy sauce to the skillet; cook over high heat for 1-2 minutes. Stir in sesame oil; spoon over salmon. Serve with rice. Yield: 4 servings.
Originally published as Orange Salmon with Rice in Simple & Delicious January/February 2008, p31

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviewed Mar. 13, 2009

"Easy, quick, and yummy! I did not have sesame oil and just used vegetable oil and it was perfect. My husband's new favorite way to eat salmon.

~ Theresa"

Reviewed Mar. 11, 2009

"This dish is awful. It is WAY too salty. The first time I made it, I just eliminated the salt, and it was ridiculously salty. The next time, I eliminated the salt and only used one fourth of the soy sauce. That calmed down the salty taste, but it didn't taste very good anyways. This is certainly not a recipe that I will repeat."

Reviewed Nov. 20, 2008

"This dish is fabulous, if salty. I used low sodium soy sauce, but even then with the sesame oil it had a salt kick. But, my family LOVES it; I make it monthly with no complaints."

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