Alaska's Wild Salmon with Cloudberries and Wild Rice Pilaf

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A celebration of Alaskan coastal flavors featuring sustainably caught salmon, tart cloudberries, and nutty wild rice, finished with a dill-infused lemon butter. This alaskan-inspired seafood ready in about 75 minutes pairs sustainably caught salmon fillets, olive oil, kosher salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 510 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 55 min Serves 4 Alaskan cuisine 510 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat 1.5 lbs salmon fillets dry, then season both sides with 1 tsp kosher salt and 1/2 tsp black pepper; heat 2 tbsp olive oil in a skillet over medium-high heat until shimmering, then sear salmon skin-side down for 7 minutes until crisp, flipping to cook 4 more minutes until opaque.
  2. Step 2: While salmon cooks, combine 3/4 cup wild rice with 1.5 cups water in a saucepan; bring to a boil, reduce heat to low, cover, and simmer for 45 minutes until tender and water is absorbed.
  3. Step 3: Finely chop 2 tbsp fresh dill, then mix with 1/2 cup cloudberries and 1 tbsp lemon juice; set aside.
  4. Step 4: Melt 2 tbsp unsalted butter in a small saucepan over medium heat, then swirl in the dill-cloudberry mixture and simmer for 3 minutes until slightly thickened and fragrant.
  5. Step 5: Fluff the cooked wild rice with a fork, then top each salmon fillet with the dill-cloudberry sauce and serve immediately.

Frequently asked questions

How long does Alaska's Wild Salmon with Cloudberries and Wild Rice Pilaf take to make?

Total time is about 75 minutes (20 min prep + 55 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Alaska's Wild Salmon with Cloudberries and Wild Rice Pilaf?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Alaska's Wild Salmon with Cloudberries and Wild Rice Pilaf?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Alaska's Wild Salmon with Cloudberries and Wild Rice Pilaf for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Alaska's Wild Salmon with Cloudberries and Wild Rice Pilaf?

Alaskan seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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