Place the wild rice in a small pot with 1-1/2 cups of water and boil until firm-tender, about 20 minutes. Drain well and set aside. Preheat the oven to 425 degrees F. Melt the butter for the rice in a medium-sized pot set over medium heat. Add the onion and cook until tender, about 5 minutes. Add the white rice, stock, thyme, pecans, cranberries and reserved wild rice. Bring to a boil and then cover, reduce the heat to its lowest and cook until the white rice is tender, about 15 to 20 minutes.
Meanwhile, place the salmon in a non-stick or parchment paper-lined baking dish. Drizzle with the orange juice and butter; sprinkle with the salt, pepper and thyme. Bake for 12 to 15 minutes, or until cooked through.
Spoon the rice onto four dinner plates. Set the salmon on top of the rice, spoon the fish's pan juices over top, and serve.