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5 from 1 vote

Barbecue Salmon with Wild Rice

Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Main Course
Cuisine: American
Keyword: Barbecue Salmon with Wild Rice
Servings: 4
Calories: 553kcal


  • 1/4 medium onion
  • 2 medium carrot
  • 1 stalk celery
  • 1 cup chicken broth, low-sodium
  • 2 cup water
  • 1/2 cup wild rice, raw
  • 1/2 cup brown rice, raw

Serve With

  • 4 cup Brussels sprouts
  • 2 tablespoon olive oil
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper, ground


  • 12 ounce salmon
  • 1 tablespoon lemon juice
  • 1 cup barbecue sauce


  • Chop onion, carrots, and celery into small bite-size pieces.
  • Heat a large nonstick skillet over medium heat. Add the chopped veggies and cook until tender.
  • Stir in the broth, water, and rice and heat to a boil. Reduce heat to low, cover, and cook for 45 minutes or until rice is tender.
  • While rice cooks, preheat oven to 450° F.
  • Slice Brussels and toss with olive oil, salt, and pepper. Spread out onto a baking sheet, and bake for 15-20 minutes. Cover and set aside to keep warm.
  • Lower oven temp to 425° F (or heat a grill to 300°).
  • Place salmon on tin foil or in a grill pan; drizzle with lemon juice and brush barbecue sauce over top.
  • Cook 15-20 minutes until fish is cooked through and flaky (grilling may not take as long).
  • Serve salmon with rice and Brussels on the side. Serve with any fruit you may have on hand!


Calories: 553kcal | Carbohydrates: 69g | Protein: 27g | Fat: 20g | Saturated Fat: 4g | Cholesterol: 47mg | Sodium: 900mg | Fiber: 7g | Sugar: 21g