Rinse the wild rice under cold water, then place it in a medium saucepan with the water and a pinch of salt. Bring to a boil, reduce heat to low, cover, and simmer for 45 minutes until the rice is tender and the water is absorbed.

While the rice cooks, stir together the maple syrup, soy sauce, olive oil, and minced garlic in a small bowl to make the glaze.

Heat the oven to 400 degrees F. Line a baking sheet with foil and place the salmon fillets on it. Season them with salt and black pepper, then brush half the glaze over the top of each fillet.

Bake the salmon for 12 to 15 minutes, brushing with the remaining glaze halfway through, until the fish flakes easily with a fork.

Stir the dried cranberries into the cooked wild rice and let it sit covered for 5 minutes so the fruit softens slightly.

Divide the rice among four plates and top each with a salmon fillet.