Cedar-Planked Alaskan Sockeye Salmon with Wild Onion Compote

By AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

Smoke-infused salmon served atop a sweet-savory compote of foraged wild onions and wild rice, honoring Alaskan Native cooking techniques with accessible ingredients. This Alaskan-inspired seafood recipe, ready in about 45 minutes, pairs Alaskan sockeye salmon fillets, fresh wild onions, wild rice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 calories and feeds 2, 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.

Ingredients

• 6 oz each (2 fillets) Alaskan sockeye salmon fillets
• 1 cup, finely diced fresh wild onions
• 1/2 cup, uncooked wild rice
• 1/4 cup apple cider
• 2 tbsp, chopped fresh dill
• 1 tbsp olive oil
• 1 tsp lemon zest

The instant-read thermometer we’d check this salmon with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: Simmer wild rice in 1 cup water for 35 minutes until tender; drain and set aside.
2. Step 2: Heat olive oil in a skillet over medium heat, add wild onions, and cook for 8-10 minutes until caramelized and translucent.
3. Step 3: Stir in apple cider and simmer for 5 minutes until syrupy, then remove from heat and mix in 1/4 cup cooked wild rice.
4. Step 4: Place salmon on a soaked cedar plank; drizzle with 1 tbsp olive oil and sprinkle with lemon zest and 1 tbsp dill.
5. Step 5: Grill plank over medium heat for 12-15 minutes until salmon reaches 125°F (52°C) internally, then top with remaining dill and compote.