If you’re craving a dinner that feels both fresh and indulgent, then you’re going to adore this One-Skillet Salmon with Lemon Orzo Recipe. It’s the kind of meal that brings together tender, perfectly seared salmon fillets and a creamy, zesty orzo all cooked right in one pan. Not only does it save you from a pile of dishes, but the mingling flavors of lemon, garlic, and Parmesan in the orzo create an irresistible sauce that makes the salmon shine. Whether it’s a busy weeknight or a cozy weekend meal, this recipe has quickly become one of my absolute favorites to share with friends and family.
Ingredients You’ll Need
Getting this dish right is all about simple, dependable ingredients that build layers of flavor and a gorgeous texture balance. Each element plays a vital role, from the silky cream to the bright lemon zest, making the whole skillet sing in harmony.
- Salmon fillets (4, skin-on): The star of the show—skin-on helps crisp up beautifully while keeping the fish moist and flavorful.
- Olive oil (3 tablespoons): Used for searing the salmon and sautéing the aromatics, it adds a subtle fruitiness and helps develop that golden crust.
- Salt and black pepper: Essential seasonings that enhance the natural flavors without overpowering them.
- Garlic powder (1 teaspoon): Adds a gentle savory undertone to the salmon before searing.
- Paprika (1 teaspoon): Brings warmth and a slight smokiness to the fish seasoning.
- Onion (1 small, finely chopped): Builds a sweet and tender base for the orzo layer.
- Garlic cloves (2, minced): Fresh garlic is key for that punch of aromatic depth cooked into the orzo.
- Orzo pasta (1 cup): This tiny pasta cooks quickly and soaks up all the luscious flavors of the broth and cream.
- Chicken or vegetable broth (2 cups): Provides a savory liquid foundation that the orzo absorbs beautifully.
- Heavy cream (½ cup): Adds the rich, velvety texture that transforms the orzo into a comforting side.
- Freshly squeezed lemon juice (¼ cup): Delivers a bright, tangy lift to balance the richness.
- Lemon zest (1 teaspoon): Layers in a fragrant citrus kick that pops against the creamy orzo and salmon.
- Dried thyme (½ teaspoon): Brings a subtle herbal nuance that complements both fish and pasta.
- Grated Parmesan cheese (¼ cup): Melts into the orzo, adding a salty, savory depth to every bite.
- Fresh parsley (2 tablespoons, chopped): For a fresh and vibrant finishing touch.
- Lemon wedges: Served on the side for extra zing and a beautiful garnish.
How to Make One-Skillet Salmon with Lemon Orzo Recipe
Step 1: Season and Sear the Salmon
Begin by patting your salmon fillets dry and generously seasoning them with salt, black pepper, garlic powder, and paprika. This simple seasoning mix creates a flavorful crust while keeping the fish tender. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering. Place the salmon skin-side down carefully and let it sear undisturbed for 4 to 5 minutes, allowing the skin to crisp nicely. Flip the fillets and cook for another 2 to 3 minutes until they are golden on the outside and perfectly cooked through. Transfer the salmon to a plate and set aside; you’ll want to nestle them back into the orzo in the final steps.
Step 2: Sauté the Aromatics
In the same skillet, add 1 tablespoon more olive oil to capture every bit of flavor left behind. Toss in the finely chopped onion and cook over medium heat for 3 to 4 minutes until soft and translucent—that sweet onion flavor forms the delicious base for the orzo. Stir in the minced garlic and sauté for just about a minute until fragrant, taking care not to burn the garlic.
Step 3: Toast the Orzo
Add the orzo pasta directly to the skillet with the aromatics. Stir everything together to coat the pasta evenly with oil and aromatics. Toast the orzo for 1 to 2 minutes; this step helps enhance its nutty flavor and keeps the texture just right once cooked.
Step 4: Simmer the Orzo in Broth
Pour in the broth and bring the mixture to a gentle simmer. Cook the orzo for 8 to 10 minutes, stirring occasionally. The pasta will absorb most of the liquid and become tender, soaking up all those savory, aromatic flavors. Keep an eye on it to prevent sticking, but resist the urge to rush this step—this is where the orzo truly becomes the creamy, flavorful foundation for your salmon.
Step 5: Finish the Creamy Lemon Orzo
Reduce the heat to low and stir in the heavy cream, lemon juice, lemon zest, dried thyme, and a bit of salt and pepper to taste. Let everything cook gently for 2 more minutes until the sauce becomes luxuriously creamy. Sprinkle in the grated Parmesan and fresh parsley, folding them in to add a melty, cheesy finish and a burst of green freshness.
Step 6: Combine and Serve
Gently nestle your cooked salmon fillets back into the skillet on top of the lemon orzo. This not only warms the fish slightly but also allows the flavors to mingle just a bit more before serving. Garnish with extra parsley and arrange lemon wedges alongside for an inviting pop of color and brightness. And there you have it—your stunning One-Skillet Salmon with Lemon Orzo Recipe is ready to dazzle!
How to Serve One-Skillet Salmon with Lemon Orzo Recipe
Garnishes
Freshness is the name of the game when it comes to garnishing this dish. Sprinkle a handful of chopped parsley over the top for an inviting green contrast, plus a sprinkle of cracked black pepper if you love a little heat. Adding lemon wedges on the side lets everyone adjust the citrus brightness to their liking, turning each bite into a personal experience.
Side Dishes
This dish is wonderfully satisfying on its own, but if you’re aiming to round out your meal, consider a crisp green salad dressed simply with olive oil and vinegar. Roasted asparagus or a light cucumber salad also pair beautifully, adding a fresh crunch that complements the creamy orzo and tender salmon without overshadowing it.
Creative Ways to Present
For a dinner party or a special occasion, serve the One-Skillet Salmon with Lemon Orzo Recipe directly in the skillet for that rustic, shareable appeal. Alternatively, plate the orzo first, then top with salmon and garnish for a refined look. You can even try topping the salmon with a dollop of herbed Greek yogurt or a quick dill sauce to add a tangy twist that’s as beautiful as it is delicious.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store the salmon and lemon orzo separately in airtight containers in the refrigerator. This helps maintain the texture of both components and keeps flavors fresh for up to 2 days. Gently cover the orzo to prevent it from drying out.
Freezing
While the creamy orzo is best enjoyed fresh, you can freeze cooked salmon separately for longer storage. Wrap the salmon tightly in plastic wrap and place in a freezer-safe bag or container for up to 1 month. When ready to enjoy, thaw overnight in the refrigerator.
Reheating
Reheat leftover orzo gently in a skillet over low heat, adding a splash of broth or water to loosen the sauce as needed. The salmon can be warmed in the oven at 275°F (135°C) for about 10 minutes or until heated through. Avoid microwaving to maintain the salmon’s texture.
FAQs
Can I use frozen salmon fillets for this recipe?
Absolutely! Just make sure to thaw them completely and pat them dry before seasoning and cooking. This ensures you get a nice sear and the best texture.
Is one type of orzo better than others for this recipe?
Traditional orzo made from semolina wheat works best here because it holds its shape well and absorbs flavors beautifully. Just cook it according to the instructions to avoid mushiness.
Can I substitute heavy cream with something lighter?
You can use half-and-half or coconut cream for a lighter or dairy-free option, but keep in mind the texture won’t be quite as rich and silky as with heavy cream.
How do I know when the salmon is fully cooked?
Salmon is done when it flakes easily with a fork and is opaque throughout. Typically, after searing 4-5 minutes on one side and 2-3 minutes on the other, it should be just right.
Can I make this recipe vegetarian?
While the salmon is central to this dish, you could omit it and boost the orzo with extra veggies like sautéed mushrooms, spinach, or roasted zucchini to keep the meal hearty and satisfying.
Final Thoughts
This One-Skillet Salmon with Lemon Orzo Recipe is a true winner for anyone who loves meals that are both flavorful and fuss-free. It brings together bright citrus, creamy comfort, and perfectly cooked salmon into one harmonious skillet. I can’t encourage you enough to try this recipe—you’ll love how simple ingredients come together to create something truly special and memorable that’s perfect for any night of the week.
Print
One-Skillet Salmon with Lemon Orzo Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Gluten Free
Description
This One-Skillet Salmon with Lemon Orzo is a flavorful and easy-to-make dinner, combining perfectly seared salmon with creamy, lemony orzo pasta. The dish is cooked entirely in one skillet for minimal cleanup and maximum deliciousness, featuring fresh herbs, garlic, and Parmesan cheese to elevate the flavors.
Ingredients
Salmon
- 4 salmon fillets (about 6 oz each, skin-on)
- 2 tablespoons olive oil
- Salt and black pepper, to taste
- 1 teaspoon garlic powder
- 1 teaspoon paprika
Lemon Orzo
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 cup (200 g) orzo pasta
- 2 cups (475 ml) chicken or vegetable broth
- 1/2 cup (120 ml) heavy cream
- 1/4 cup (60 ml) freshly squeezed lemon juice
- 1 teaspoon lemon zest
- 1/2 teaspoon dried thyme
- Salt and black pepper, to taste
- 1/4 cup (30 g) grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
- Lemon wedges, for serving
Instructions
- Season the salmon: Pat the salmon fillets dry and season them evenly with salt, black pepper, garlic powder, and paprika to create a flavorful crust.
- Heat the skillet: Warm 2 tablespoons of olive oil in a large skillet over medium-high heat to prepare for searing the salmon.
- Sear the salmon: Place the salmon skin-side down in the hot skillet and cook for 4-5 minutes until the skin is crispy. Flip the fillets and cook for an additional 2-3 minutes until golden and fully cooked. Remove from the skillet and set aside.
- Sauté aromatics: In the same skillet, add 1 tablespoon olive oil over medium heat. Cook the chopped onion for 3-4 minutes until softened, then add minced garlic and cook for 1 more minute to release its aroma.
- Toast the orzo: Add the orzo pasta to the skillet, stirring to coat with the oil and aromatics, and cook for 1-2 minutes to lightly toast it.
- Simmer the orzo: Pour in the chicken or vegetable broth, bring to a simmer, and cook for 8-10 minutes, stirring occasionally, until the orzo is tender and most of the liquid has been absorbed.
- Add cream and lemon: Lower the heat to low and stir in the heavy cream, freshly squeezed lemon juice, lemon zest, dried thyme, and season with salt and pepper. Cook for 2 minutes more until the mixture is creamy.
- Finish the orzo: Stir in the grated Parmesan cheese and chopped fresh parsley, adjusting seasoning as necessary for balance and flavor.
- Combine salmon and orzo: Nestle the cooked salmon fillets back into the skillet on top of the lemon orzo to warm together briefly.
- Serve: Garnish with extra parsley and serve the dish hot with lemon wedges on the side for an extra citrus burst.
Notes
- For a dairy-free version, substitute heavy cream with coconut cream and omit Parmesan or use a vegan cheese alternative.
- Skin-on salmon helps keep the fish moist and adds crispiness when seared.
- Ensure the orzo is cooked al dente to avoid mushiness after combining with the salmon.
- Use fresh lemon juice and zest for a bright, fresh flavor.
- You can substitute chicken broth with vegetable broth to make the dish pescatarian friendly.
