Pan-Seared Salmon with North Dakota Wild Rice Pilaf
A hearty salmon dish paired with nutty wild rice pilaf inspired by northern U.S. flavors, featuring fresh herbs and toasted nuts. This american-inspired seafood ready in about 65 minutes pairs (6 oz each) salmon fillets, wild rice, chicken broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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.
Ingredients
- 4 pieces (6 oz each) salmon fillets
- 1 cup wild rice
- 2 1/2 cups chicken broth
- 3 tbsp olive oil
- 2 small, finely chopped shallots
- 2, diced celery stalks
- 1 medium, diced carrot
- 1/3 cup, chopped toasted pecans
- 1/4 cup, chopped fresh parsley
- 2 tbsp lemon juice
- 1 1/2 tsp, divided salt
- 1 tsp, divided black pepper
- 2 tbsp unsalted butter
Instructions
- Step 1: Rinse 1 cup wild rice under cold water. In a medium saucepan, bring 2 1/2 cups chicken broth to a boil. Add the wild rice, cover, reduce heat to low, and simmer for 45 minutes until tender and broth is absorbed.
- Step 2: While rice cooks, heat 1 1/2 tbsp olive oil in a large skillet over medium heat. Add 2 finely chopped shallots, 2 diced celery stalks, and 1 diced medium carrot. Sauté for 5-7 minutes until vegetables soften and edges begin to brown.
- Step 3: Stir the cooked wild rice into the sautéed vegetables along with 1/3 cup chopped toasted pecans, 1/4 cup chopped fresh parsley, 2 tbsp lemon juice, and 1/2 tsp salt and 1/2 tsp black pepper. Mix well and keep warm.
- Step 4: Pat dry 4 salmon fillets (6 oz each) and season both sides with 1 tsp salt and 1/2 tsp black pepper. Heat 1 1/2 tbsp olive oil and 2 tbsp unsalted butter in a separate nonstick skillet over medium-high heat.
- Step 5: Place salmon skin-side down in the hot skillet and cook for 5 minutes until skin is crisp. Flip and cook for another 3-4 minutes until salmon is opaque and flakes easily.
- Step 6: Serve the salmon fillets on a bed of wild rice pilaf, garnishing with extra parsley if desired.
Frequently asked questions
How long does Pan-Seared Salmon with North Dakota Wild Rice Pilaf take to make?
Total time is about 65 minutes (15 min prep + 50 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 Pan-Seared Salmon with North Dakota Wild Rice Pilaf?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (6 oz each) salmon fillets from drying out.
Can I substitute ingredients in Pan-Seared Salmon with North Dakota 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 Pan-Seared Salmon with North Dakota 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 Pan-Seared Salmon with North Dakota Wild Rice Pilaf?
American 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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