1. Whisk Together the Sauce In a medium mixing bowl, combine the fresh orange juice, honey, rice vinegar, soy sauce (or tamari), orange zest, and red pepper flakes. Whisk everything together thoroughly until the honey has fully dissolved and the mixture looks smooth and well combined. Set the cornstarch aside for now — it doesn’t get added at this stage.

2. Marinate the Salmon Add the cubed salmon directly into the bowl with the sauce, gently stirring or tossing so every piece gets evenly coated. Let the salmon marinate at room temperature for 15 minutes, giving the citrus and aromatics time to soak into the fish before cooking.

3. Sauté the Garlic and Ginger While the salmon marinates, add the oil, minced garlic, and grated ginger to a large skillet or pan. Set the heat to medium-low and sauté for about 2 minutes, stirring frequently, until the garlic and ginger turn fragrant and lightly golden, being careful not to let them burn.

4. Sear the Salmon Using tongs, lift the marinated salmon cubes out of the bowl and add them directly to the pan with the garlic and ginger, letting any excess marinade drip off first. Set the remaining marinade aside — don’t pour it into the pan yet. Cook the salmon for about 3 to 4 minutes per side, turning the pieces carefully with tongs, until each side develops a deep golden-brown, crispy crust.

5. Thicken the Reserved Sauce While the salmon cooks, pour the remaining reserved sauce into a small saucepan and place it over medium heat. Bring it up to a very low boil, watching closely so it doesn’t boil over or reduce too aggressively.

6. Add the Cornstarch Slurry In a small separate bowl or cup, whisk the cornstarch together with 2 tablespoons of water until completely smooth, with no dry lumps of cornstarch remaining. Pour this slurry into the simmering sauce, whisking constantly as you add it to prevent clumping.

7. Simmer Until Thick Continue simmering the sauce over low heat, whisking occasionally, until it visibly thickens and turns glossy, coating the back of a spoon. This should take just a few minutes once the cornstarch is incorporated.

8. Combine the Salmon and Sauce Once the salmon is fully cooked and crispy, and the sauce has thickened, pour about three-quarters of the thickened sauce directly over the salmon in the skillet. Let everything simmer together gently for a few minutes, allowing the salmon to soak up some of that glossy glaze. Reserve the remaining sauce for drizzling over the finished bowls later.

9. Crisp It Up Further (Optional) If you’d like an even crispier finish, transfer the sauced salmon to a broiler-safe dish and broil for 2 to 3 minutes, watching closely to avoid burning, until the edges crisp up further.

10. Assemble the Bowls Divide the cooked rice evenly among your serving bowls as the base. Add the cooked broccoli alongside the rice, then top with a generous portion of the crispy orange salmon. Drizzle the remaining reserved sauce over the top of each bowl and serve immediately while everything is still warm.