Honey Glazed Salmon with Wild Rice

This is defiantly one of my favorite salmon recipes. I love this recipe, but I will warn you, it is not fast. It takes time, but is delicious.  



  • 1 1/2 pounds salmon, with the skin on
  • ½ teaspoon black pepper
  • 1 teaspoon garlic powder
  • ¼ teaspoon smoked paprika
  • 1 tablespoon olive oil

Salmon Glaze

  • ¼ cup bourbon
  • ¼ cup orange juice
  • ¼ cup honey
  • 1 tablespoon brown sugar
  • 1 teaspoon orange zest
  • ¼ teaspoon salt
  • ½ teaspoon Dijon mustard

Wild Rice

  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • 2 ½ cups water
  • 1 cup wild rice
  • ¼ cup dried cranberries
  • ¼ cup roasted pistachios, chopped



  1. Preheat oven to 375 degrees.
  2. Place salmon, skin down, on a foil lined baking sheet and top with oil.  
  3. In a small bowl, combine pepper, garlic powder and paprika. Top salmon with mixture.
  4. Bake salmon for 10-15 minutes, or until fish reaches an internal temperature of 145 degrees.
  5. Remove skin after cooking.

Salmon Glaze

  1. In a medium size saucepan, combine bourbon, orange juice, honey, brown sugar, orange zest, salt and Dijon mustard.
  2. Heat on medium-high and stir until ingredients boil.
  3. Reduce heat to low and allow glaze to simmer for 20 minutes. Stir occasionally to prevent ingredients from burning.

Wild Rice

  • In a large saucepan, add oil and garlic. Sauté 1-2 minutes, until fragrant.
  • In saucepan, add water and rice to garlic and bring to a boil.
  • Once boiling, cover and reduce heat to medium. Cook for 20-25 minutes.
  • Add cranberries and pistachios to rice and simmer an additional 5 minutes,  or until rice is fully cooked.

To serve, plate salmon (skinless) and top with glaze. Serve rice on the side with your favorite non-starchy vegetable or salad.

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