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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.
Course dinner, lunch, Main Course
Cuisine Mediterranean
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 Servings

Equipment

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

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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