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Sweet Garlic Salmon with Wild Rice

Course Main Course
Cuisine American
Keyword Sweet Garlic Salmon with Wild Rice
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings 4
Calories 504kcal


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