Orange Glazed Salmon Bites & Herby Citrus Quinoa Bowls

These Orange Glazed Salmon Bites & Herby Citrus Quinoa Bowls are everything you want in a fresh, vibrant meal. They’re bright, zesty, and packed with flavor in every single bite. The salmon is marinated in a sweet and savory Florida orange glaze, roasted until caramelized and golden, then piled into a bowl with fluffy quinoa, crisp veggies, pickled red onions, creamy avocado, and a dreamy citrus yogurt vinaigrette. It’s the kind of bowl that feels like a restaurant meal but comes together easily at home.

Why This is Delish

This bowl has it all. The orange glazed salmon is tender on the inside with those slightly caramelized, golden edges that make every bite irresistible. The quinoa soaks up the citrus vinaigrette, and the toppings—pickled onions, avocado, edamame, fresh herbs—add so much texture and freshness. That citrus Greek yogurt vinaigrette ties everything together in the most unexpected, creamy way. It’s healthy, it’s satisfying, and it’s gorgeous.

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Key Ingredients

How to Make Orange Glazed Salmon Bites & Herby Citrus Quinoa Bowls

1. Pickle the Onions

In a small bowl or jar, combine the sliced red onion, apple cider vinegar, sugar, and salt. Toss and let sit for at least 20–30 minutes (or up to a few hours) covered in the fridge.

2. Cook the Quinoa

In a medium pot, combine quinoa, water, broth, olive oil, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat, let sit covered for 5 minutes, then fluff with a fork.

3. Make the Citrus Vinaigrette

In a bowl, combine orange juice, Greek yogurt, olive oil, Dijon, garlic, honey, and red wine vinegar. Blend or whisk until smooth and creamy. Season with salt and pepper to taste.

4. Prepare the Salmon

In a large bowl, whisk together olive oil, orange juice, honey, garlic, Dijon, and all spices. Add salmon cubes and toss gently until fully coated.

5. Cook the Salmon (3 Ways)

Oven Method (Default)

Preheat oven to 420°F. Arrange salmon on a parchment-lined baking sheet in a single layer. Bake for 10–12 minutes, until cooked through. Finish: Broil on high for 2 minutes to get those slightly caramelized, golden edges.

Skillet Method

Heat 1–2 tbsp olive oil in a large skillet over medium-high heat. Add salmon in a single layer (don’t overcrowd). Cook for 2–3 minutes per side, until golden and cooked through. Spoon any remaining glaze over top while cooking for extra flavor.

Air Fryer Method

Preheat air fryer to 400°F. Place salmon bites in a single layer (work in batches if needed). Air fry for 7–9 minutes, shaking halfway through, until crispy on the edges and cooked through.

6. Assemble the Bowls

Divide quinoa between bowls. Top with salmon bites, pickled onions, avocado, cucumbers, edamame, green onions, and fresh herbs. Drizzle generously with citrus vinaigrette, sprinkle with sesame seeds, and finish with salt and pepper.

Variations That Spice Orange Glazed Salmon Bites & Herby Citrus Quinoa Bowls Up

• Swap salmon for shrimp or chicken thighs — both work with the orange glaze
• Add a drizzle of chili crisp or a pinch of cayenne to the glaze for a sweet-heat situation
• Sub out quinoa for farro, brown rice, or cauliflower rice

Substitutions For Your Dietary Needs

• Use dairy-free yogurt (like coconut or oat-based) in the vinaigrette to make it fully dairy-free
• Skip the edamame or sub chickpeas for a soy-free option
• Any neutral-flavored orange juice works, but fresh-squeezed gives you the best flavor by far

Recipe Hacks & Tips

• Don’t skip the broil if you’re using the oven — that’s where the caramelization happens
• Make the pickled onions the night before for even better flavor
• Blend the vinaigrette for an ultra-smooth, creamy texture
• Pat the salmon dry before adding the marinade so it sticks better

Serve These Delicious Dishes

• Hot Honey Salmon Bites
• Herby Crusted Panko Salmon & Lemony Pearl Couscous
• Honey-Lime Cilantro Chicken & Rice Bowls

How to Store Leftovers

Store each component separately in airtight containers in the fridge for up to 3 days. The salmon reheats best in the air fryer or oven at 350°F for a few minutes to crisp back up — the microwave works in a pinch but can dry it out. The quinoa and vinaigrette keep great; just give the dressing a good whisk before serving again. Avocado is best sliced fresh.

Common Questions

The Everything Delish
Cookbook

My debut cookbook is available for PRE-ORDER NOW! Over 100+ brand new recipes! Pre-order your copy now, available September 1st!

GRAB YOUR COPY

Orange Glazed Salmon Bites & Herby Citrus Quinoa Bowls

Fresh, vibrant, and loaded with flavor — juicy orange glazed salmon bites served over fluffy herby quinoa with pickled onions, avocado, edamame, and a creamy citrus vinaigrette. A weeknight bowl that eats like a restaurant meal.

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Prep Time:20 minutes mins

Cook Time:20 minutes mins

Total Time:40 minutes mins

Yields: 4 Servings

Ingredients

ORANGE SALMON BITES

• 1 Pound Salmon skin removed and cut into bite-sized cubes
• 2 Tablespoons Olive Oil
• ⅓ Cup Fresh Florida Orange Juice
• 1 Tablespoon Honey
• 1 Clove Garlic grated
• 1 Teaspoon Dijon Mustard
• 1 Teaspoon Paprika
• 1 Teaspoon Onion Powder
• 1 Teaspoon Garlic Powder
• Salt & Pepper

QUINOA

• 2 Cups Quinoa rinsed
• 2 Cups Water
• 2 Cups Vegetable or Chicken Broth
• 1 Tablespoon Olive Oil
• 1 Pinch Salt

PICKLED RED ONIONS

• ½ Red Onion very thinly sliced
• ½ Cup Apple Cider Vinegar
• 1 Teaspoon Sugar
• ½ Teaspoon Salt

CITRUS VINAIGRETTE

• ⅔ Cup Fresh Florida Orange Juice
• ½ Cup Plain Greek Yogurt
• ¼ Cup Olive Oil
• 2 Tablespoons Dijon Mustard
• 1 Clove Garlic grated
• 2 Tablespoons Honey
• 1 Tablespoon Red Wine Vinegar
• Salt & Pepper

BOWL TOPPINGS

• 1 Avocado sliced
• 1 Cup Cucumbers thinly sliced
• 1 Cup Shelled Edamame
• 2-3 Green Onions thinly sliced
• 1 Handful Fresh Parsley chopped
• 1 Handful Fresh Basil chopped
• Sesame Seeds
• Salt & Pepper

Equipment

• Large Baking Sheet
• Parchment Paper
• Medium Pot with lid
• Large Mixing Bowl
• Small Bowl or jar
• Whisk or blender
• Knives
• Cutting Board
• Measuring Cups & Spoons
• Large Skillet optional, for skillet method
• Air Fryer optional, for air fryer method

Instructions

PICKLE THE ONIONS

• In a small bowl or jar, combine the sliced red onion, apple cider vinegar, sugar, and salt. Toss and let sit for at least 20–30 minutes (or up to a few hours) covered in the fridge.

COOK THE QUINOA

• In a medium pot, combine quinoa, water, broth, olive oil, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat, let sit covered for 5 minutes, then fluff with a fork.

MAKE THE CITRUS VINAIGRETTE

• In a bowl, combine orange juice, Greek yogurt, olive oil, Dijon, garlic, honey, and red wine vinegar. Blend or whisk until smooth and creamy. Season with salt and pepper to taste.

PREPARE THE SALMON

• In a large bowl, whisk together olive oil, orange juice, honey, garlic, Dijon, and all spices. Add salmon cubes and toss gently until fully coated.

COOK THE SALMON — 3 WAYS

• Oven Method (Default). Preheat oven to 420°F. Arrange salmon on a parchment-lined baking sheet in a single layer. Bake for 10–12 minutes, until cooked through. Finish: Broil on high for 2 minutes to get those slightly caramelized, golden edges.
• Skillet Method. Heat 1–2 tbsp olive oil in a large skillet over medium-high heat. Add salmon in a single layer (don’t overcrowd). Cook for 2–3 minutes per side, until golden and cooked through. Spoon any remaining glaze over top while cooking for extra flavor.
• Air Fryer Method. Preheat air fryer to 400°F. Place salmon bites in a single layer (work in batches if needed). Air fry for 7–9 minutes, shaking halfway through, until crispy on the edges and cooked through.

ASSEMBLE

• Divide quinoa between bowls. Top with salmon bites, pickled onions, avocado, cucumbers, edamame, green onions, and fresh herbs. Drizzle generously with citrus vinaigrette, sprinkle with sesame seeds, and finish with salt and pepper.

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