If you’re craving a dinner that feels elegant yet comes together effortlessly, the One-Skillet Salmon with Lemon Orzo Recipe is exactly what you need. This dish brings together perfectly seared salmon and creamy, citrusy orzo in one pan, making it a bright, flavorful meal that’s not only a feast for your taste buds but also a joy to prepare. The fresh lemon juice and zest brighten the richness of the salmon and cream while the Parmesan and thyme add wonderful depth. Whether it’s a busy weeknight or a weekend treat, this recipe will quickly become a go-to favorite.
Ingredients You’ll Need
Every ingredient here plays an important role in crafting the textures and flavors that make this dish so memorable. From the fresh salmon to the zesty lemon and creamy orzo, these simple essentials come together beautifully in one pan.
- Salmon fillets (4, about 6 oz each, skin-on): The star of the dish, delivering rich flavor and tender, flaky texture.
- Olive oil (3 tablespoons): Used for searing salmon and sautéing the aromatics, adding a fruity richness.
- Salt and black pepper: Essential for seasoning and bringing out each ingredient’s natural flavors.
- Garlic powder (1 teaspoon): Adds a subtle, comforting garlic depth to the salmon.
- Paprika (1 teaspoon): Gives a gentle smoky warmth and beautiful color to the salmon crust.
- Onion (1 small, finely chopped): Builds sweetness and texture in the orzo base.
- Garlic cloves (2, minced): Fresh garlic elevates the flavor foundation with its aromatic punch.
- Orzo pasta (1 cup/200 g): Its petite grain shape cooks quickly and soaks up all the luscious lemony sauce.
- Chicken or vegetable broth (2 cups/475 ml): Creates the cooking liquid that flavors and moistens the orzo.
- Heavy cream (½ cup/120 ml): Makes the orzo irresistibly creamy, balancing the bright lemon notes.
- Freshly squeezed lemon juice (¼ cup/60 ml): Injects fresh acidity and brightness that lifts the whole dish.
- Lemon zest (1 teaspoon): Adds an aromatic citrus boost without extra liquid.
- Dried thyme (½ teaspoon): Gives a hint of herbal earthiness to complement the lemon and salmon.
- Grated Parmesan cheese (¼ cup/30 g): Adds savory umami and creamy texture to the orzo.
- Fresh parsley (2 tablespoons, chopped): Delivers a fresh, vibrant finish and lovely pop of green color.
- Lemon wedges (for serving): For extra zing at the table, perfect for squeezing over the salmon.
How to Make One-Skillet Salmon with Lemon Orzo Recipe
Step 1: Season Your Salmon
Start by seasoning your salmon fillets generously with salt, black pepper, garlic powder, and paprika. This simple spice mix not only enhances the flavor but also creates a gorgeous golden crust when seared, locking in moisture.
Step 2: Sear the Salmon to Perfection
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering. Place the salmon skin-side down and sear for 4 to 5 minutes without moving, allowing the skin to crisp up beautifully. Flip carefully and cook for another 2 to 3 minutes until the salmon is opaque and cooked through. Then, gently remove and set aside to rest while you prepare the orzo.
Step 3: Build Flavor with Onions and Garlic
In the same skillet, add 1 tablespoon of olive oil and lower the heat to medium. Toss in the finely chopped onion and cook, stirring occasionally, until softened and fragrant, about 3 to 4 minutes. Add the minced garlic and cook for another minute, releasing its aromatic goodness without burning.
Step 4: Toast the Orzo
Add the orzo pasta directly to the skillet and stir to coat it with the olive oil and onion mixture. Toasting the orzo for 1 to 2 minutes helps enhance its nutty flavor and prevents it from getting mushy later.
Step 5: Simmer the Orzo in Broth
Pour in the chicken or vegetable broth and bring the mixture to a gentle simmer. Cook the orzo, stirring occasionally, for 8 to 10 minutes until tender and most of the liquid is absorbed. The broth infuses the orzo with savory depth, making every bite flavorful.
Step 6: Add Cream and Lemon
Turn the heat to low and stir in the heavy cream, freshly squeezed lemon juice, lemon zest, dried thyme, and a pinch of salt and pepper. Let this cook for 2 more minutes, stirring occasionally, until the sauce thickens to a luscious, creamy consistency with bright, fresh notes.
Step 7: Finish with Cheese, Herbs, and Salmon
Mix in the grated Parmesan cheese and chopped parsley, stirring just until the cheese melts and the herbs are evenly distributed. Nestle the cooked salmon fillets gently back into the skillet, allowing their juices to mingle with the creamy lemon orzo.
How to Serve One-Skillet Salmon with Lemon Orzo Recipe
Garnishes
A sprinkle of fresh parsley and a few lemon wedges bring freshness and vibrancy to the plate. These bright touches not only add eye appeal but also an invigorating citrus pop that complements the rich salmon.
Side Dishes
This dish is wonderfully complete on its own, but if you want a little extra, crisp roasted asparagus or a simple green salad with a light vinaigrette are perfect companions. Their freshness and crunch contrast beautifully with the creamy orzo and tender fish.
Creative Ways to Present
For dinner guests, serve this dish straight from the skillet placed on a warming trivet, encouraging a casual, inviting vibe where everyone can help themselves to the salmon and orzo. Alternatively, plate individual portions with a drizzle of good-quality olive oil and an extra dusting of Parmesan for an elegant finish.
Make Ahead and Storage
Storing Leftovers
Store any leftover One-Skillet Salmon with Lemon Orzo in an airtight container in the refrigerator for up to 2 days. The salmon and orzo will hold their flavor well, making for an easy next-day meal.
Freezing
This dish doesn’t freeze as well due to the cream and delicate salmon texture, so I recommend enjoying it fresh whenever possible. If you must freeze, separate the orzo and salmon and consume within a month, being aware the texture may change slightly upon thawing.
Reheating
Gently reheat leftovers in a skillet over low heat, adding a splash of broth or cream to revive the sauce’s creaminess. Avoid microwaving if you want to maintain the salmon’s tenderness and the orzo’s texture.
FAQs
Can I use frozen salmon for this recipe?
Yes, you can use frozen salmon fillets but be sure to thaw them completely in the refrigerator before cooking. This ensures even cooking and the best texture for your One-Skillet Salmon with Lemon Orzo Recipe.
What can I substitute for heavy cream?
If you prefer a lighter option, you can substitute heavy cream with half-and-half or full-fat coconut milk, though this will slightly alter the flavor and texture.
Is it necessary to keep the salmon skin on?
The skin helps protect the salmon during searing and adds wonderful crispiness and flavor, but if you prefer skinless fillets, that works too—just handle carefully to avoid breaking.
Can I make this dish vegetarian?
To keep the spirit of the One-Skillet Salmon with Lemon Orzo Recipe but vegetarian, you could swap the salmon for pan-seared tofu or roasted vegetables and use vegetable broth for the orzo.
How do I know when the orzo is perfectly cooked?
The orzo should be tender but still have a slight bite to it, similar to al dente pasta. Check by tasting near the end of cooking to ensure it’s not mushy or underdone.
Final Thoughts
There’s nothing quite like a dish that marries ease and elegance in every bite, and this One-Skillet Salmon with Lemon Orzo Recipe does just that. It’s a fantastic way to enjoy a flavorful, wholesome meal with minimal cleanup, and I promise it’s a crowd-pleaser whether you’re cooking for family or friends. Give it a try and watch it become a staple in your dinner rotation!
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: American
Description
This One-Skillet Salmon with Lemon Orzo recipe combines perfectly seared salmon fillets with creamy, citrus-infused orzo pasta cooked all in one pan for a quick and delicious weeknight meal. The dish features tender salmon with a crispy skin, aromatic herbs, and a bright lemon sauce, making it comforting yet fresh.
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 both sides generously with salt, black pepper, garlic powder, and paprika to build a flavorful crust during searing.
- Sear the salmon: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Place the salmon skin-side down carefully and cook for 4-5 minutes to render the skin crispy and the flesh cooked halfway through. Flip the fillets and cook 2-3 more minutes until golden and cooked through. Remove salmon from skillet and set aside.
- Sauté aromatics: In the same skillet, add 1 tablespoon of olive oil over medium heat. Add finely chopped onion and cook for 3-4 minutes until softened and translucent. Stir in minced garlic and cook for an additional minute until fragrant.
- Add and toast orzo: Add the orzo pasta to the skillet, stirring well to coat it with oil and toast lightly for 1-2 minutes, enhancing its nutty flavor.
- Cook orzo in broth: Pour in the chicken or vegetable broth and bring the mixture to a gentle simmer. Let it cook uncovered for 8-10 minutes, stirring occasionally until the orzo is tender and most of the liquid is absorbed.
- Make lemon cream sauce: Reduce heat to low and stir in heavy cream, lemon juice, lemon zest, dried thyme, and season with salt and black pepper. Cook for 2 more minutes to allow flavors to meld and the sauce to thicken slightly.
- Finish the orzo: Mix in grated Parmesan cheese and chopped fresh parsley. Taste and adjust seasoning if necessary to balance the flavors.
- Combine salmon and orzo: Nestle the cooked salmon fillets back into the skillet among the lemon orzo, allowing them to warm through for a minute.
- Garnish and serve: Garnish with extra fresh parsley and serve immediately with lemon wedges on the side for squeezing over the dish to add brightness.
Notes
- Use skin-on salmon for crispier texture, but you can remove skin if preferred.
- Vegetable broth can be used instead of chicken broth for a vegetarian-friendly variation if you use a plant-based salmon substitute.
- If heavy cream is not available, full-fat coconut milk can be a dairy-free alternative, though it will change the flavor.
- Be careful not to overcook the salmon to keep it moist and tender.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently to avoid drying the salmon.
