• Prep Time: 10 minutes
  • Cook Time: 10 minutes

Number of servings


  • 2 salmon fillets
  • 2 bowls of rice (cooked)
  • 2 tbsp of canola oil
  • 1 tsp of sesame
  • 1 stalk of green onion (diced)

Marinade Ingredients

  • 4 tbsps of soy sauce
  • 1 Sunkist Navel Orange
  • 2 cloves of garlic
  • 2 tsps of minced ginger
  • 1 tsp of sesame oil


  1. Wash and cut the orange in half, and squeeze the juice from the half orange.
  2. Peel off the orange peel from the other half of the orange and take out the orange flesh.
  3. Wash salmon fillets and pat dry with kitchen paper.
  4. Grated the ginger and garlic.
  5. Mix the marinade with orange juice and orange flesh, pour half into the salmon and marinate for a minimum of 30 minutes or overnight. Reserve another half of the marinade for the drizzle.
  6. Heat a pan over medium heat, add oil, put the salmon skin side on the pan first, fry for 3 minutes or until crispy.
  7. Turn over the salmon steak, add the marinade in the container and fry for another 2-3 minutes on medium-low heat.
  8. Put rice in a bowl, top with salmon and drizzle with remaining marinade.
  9. Serve hot with a little sesame and green onion.

    • Make good use of orange peel: When you are cooking rice, put orange peel into the rice to give the rice an orange aroma.
    • Simpler cooking method: Put both the salmon and marinade directly into a preheated oven at 180 degrees or an air fryer for 12 minutes.
    • In addition to marinating salmon, this sauce is also suitable for beef, pork and chicken!