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Sweet Garlic Salmon with Wild Rice

Prep Time25 mins
Cook Time30 mins
Total Time55 mins
Course: Main Course
Cuisine: American
Keyword: Sweet Garlic Salmon with Wild Rice
Servings: 4
Calories: 504kcal


  • 1/8 cup honey
  • 1 medium lemon
  • 2 clove garlic
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper, ground
  • 12 ounce salmon
  • 1/2 tablespoon coconut oil

Serve With

  • 1 cup wild rice, raw
  • 4 cup broccoli, florets
  • 1 1/2 tablespoon butter, unsalted
  • 2 cup peaches, canned in own juice


  • Cook rice according to package directions.
  • While rice cooks, mix honey, 1 teaspoon of lemon zest, juice from the lemon, crushed garlic cloves, salt, and pepper in a small bowl.
  • Pour marinade into a ziplock bag and add the salmon. Move salmon around to fully coat and allow to marinate for at least 25 minutes. (Place the salmon with skin-side up so the marinade is easily absorbed).
  • Ten minutes before the rice has finished, preheat a large, non-stick skillet over low-medium heat.
  • Add oil to hot skillet and allow to melt and coat the skillet (add more if necessary, depending on size of skillet).
  • Add salmon to hot oil, skin-side up. Cover and cook for 3 minutes, then remove the lid, cook for an additional minute, and flip. Cover again and cook for 3 minutes more or until cooked through.
  • Once the salmon has started cooking, add broccoli and approximately 1 inch of water to a large pot.
  • Bring the water to a low boil and cook for 5 minutes, stirring halfway through cooking; drain water, cover, and set aside until ready to serve. (Or use a steamer basket if preferred.) Garnish with butter if desired.
  • Serve hot salmon with rice, steamed broccoli, and peaches on the side.


Calories: 504kcal | Carbohydrates: 60g | Protein: 26g | Fat: 20g | Saturated Fat: 8g | Cholesterol: 58mg | Sodium: 374mg | Fiber: 6g | Sugar: 24g