If you’re searching for a dish that combines effortless elegance with comfort, this One-Skillet Salmon with Lemon Orzo Recipe is absolutely what you need on your dinner table. Imagine tender, perfectly seared salmon fillets sharing the skillet with creamy, zesty orzo pasta infused with fresh lemon and aromatic herbs. This meal is a true crowd-pleaser that brings vibrant flavors and a beautiful presentation while keeping cleanup delightfully easy. It’s a winner in both taste and convenience, making it one of my all-time favorite weeknight food adventures.
Ingredients You’ll Need
Getting ready to cook your One-Skillet Salmon with Lemon Orzo Recipe means gathering simple yet powerful ingredients. Each one plays a crucial role in balancing flavors, textures, and that stunning color that makes this dish pop right off the plate.
- Salmon fillets (4 x 6 oz, skin-on): Fresh and firm, salmon brings a rich, buttery flavor and omega-3 goodness.
- Olive oil (3 tablespoons): Adds a smooth, fruity note and helps achieve that golden crust on the salmon.
- Salt and black pepper: Essential seasonings for bringing out the natural taste of the fish and orzo.
- Garlic powder (1 teaspoon): Delivers a gentle, savory aroma without overpowering the dish.
- Paprika (1 teaspoon): Adds subtle warmth and a lovely reddish hue.
- Small onion (finely chopped): Sweetness and texture boost when cooked down gently.
- Garlic cloves (2, minced): Fresh garlic gives a punchy, aromatic lift to the orzo base.
- Orzo pasta (1 cup/200 g): The star grain, silky and tender, soaking up all the luscious lemony broth.
- Chicken or vegetable broth (2 cups/475 ml): The flavorful cooking liquid that infuses the orzo with depth.
- Heavy cream (1/2 cup/120 ml): Creates a luscious, velvety sauce that clings to each orzo pearl.
- Freshly squeezed lemon juice (1/4 cup/60 ml): The bright, zesty note that awakens all the flavors.
- Lemon zest (1 teaspoon): Intensifies the citrus aroma with a delicate twist.
- Dried thyme (1/2 teaspoon): Earthy herbaceous undertones that marry beautifully with fish and lemon.
- Grated Parmesan cheese (1/4 cup/30 g): Adds a salty, savory richness and a touch of umami magic.
- Fresh parsley (2 tablespoons, chopped): For a fresh, vibrant garnish and color contrast.
- Lemon wedges: A final pop of citrus for serving and extra brightness.
How to Make One-Skillet Salmon with Lemon Orzo Recipe
Step 1: Season and Sear the Salmon
Start by generously seasoning your salmon fillets with salt, black pepper, garlic powder, and paprika. Then heat 2 tablespoons of olive oil in a large skillet over medium-high heat, placing the fillets skin-side down. This way, you get beautifully crispy salmon skin and a mouthwatering golden crust. Cook for 4 to 5 minutes before flipping to finish the salmon for another 2 to 3 minutes. Remove from the skillet and set aside for the final assembly.
Step 2: Build the Flavor Base with Onions and Garlic
In the same skillet, you’ll add 1 tablespoon of olive oil to gently soften finely chopped onions over medium heat. This step is vital as it brings out the sweetness that complements the richness of the salmon. After about 3 to 4 minutes, stir in minced garlic and let it cook just until fragrant, about one minute—be careful not to burn it!
Step 3: Toast the Orzo
Add the orzo pasta to the skillet and stir to coat each piece with the oil and aromatics. Allow it to toast slightly for 1 to 2 minutes; this boosts its nutty flavor and keeps each grain from becoming mushy when cooked.
Step 4: Simmer the Orzo in Broth
Pour in the chicken or vegetable broth and bring it to a gentle simmer. Cook, stirring occasionally, for 8 to 10 minutes until the orzo softens and the liquid has mostly absorbed. This is where the magic happens as the pasta soaks in all those delicious notes.
Step 5: Add Cream, Lemon, and Herbs
Lower the heat to a gentle simmer before stirring in heavy cream, freshly squeezed lemon juice, lemon zest, dried thyme, and seasoning with salt and pepper. Let this mixture cook for a couple more minutes to combine and thicken into a luscious, creamy sauce.
Step 6: Finish with Cheese and Parsley, Then Add Salmon
Stir grated Parmesan cheese and chopped fresh parsley into the creamy orzo; these last ingredients enrich texture and add a beautiful freshness. Nestle the salmon fillets back into the skillet right on top of the lemon orzo, allowing the flavors to fully meld together as you prepare to serve.
How to Serve One-Skillet Salmon with Lemon Orzo Recipe
Garnishes
Extra fresh parsley sprigs and lemon wedges are perfect for brightening each bite just before eating. The parsley adds a burst of color while those lemon wedges let you customize the brightness of flavor according to taste—bright, zesty, and refreshing!
Side Dishes
This dish shines on its own, but if you want to round out the meal, consider a simple green salad with a light vinaigrette or some roasted asparagus. Both bring a lovely crunch and garden-fresh notes that complement the creamy orzo and rich salmon beautifully.
Creative Ways to Present
For a special occasion, serve the salmon fillets over a bed of orzo using an elegant white platter. Drizzle some of the creamy sauce around to create a restaurant-worthy look. Garnish with lemon zest curls and sprinkle chopped parsley just before placing the salmon atop the orzo for a stunning visual effect.
Make Ahead and Storage
Storing Leftovers
Store any leftover One-Skillet Salmon with Lemon Orzo Recipe in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight, making it perfect for a quick lunch or dinner the next day.
Freezing
While the salmon and creamy orzo are best enjoyed fresh, you can freeze the orzo portion separately in an airtight container for up to 1 month. Thaw in the refrigerator before reheating; it’s best to add fresh salmon after thawing for the best texture.
Reheating
Gently reheat leftovers over low heat on the stovetop or in the microwave to prevent drying out. Add a splash of broth or water to loosen the sauce if it becomes too thick, and avoid overcooking the salmon by reheating just until warm.
FAQs
Can I use frozen salmon fillets for this recipe?
Absolutely! Just be sure to thaw them completely and pat dry before seasoning and cooking to ensure even searing and the best texture.
Is it possible to make this gluten-free?
Yes! Simply substitute the orzo with a gluten-free pasta or a grain like quinoa; adjust cooking times accordingly.
Can I substitute the heavy cream for a lighter option?
You can use half-and-half or a plant-based cream alternative, but the sauce may be less rich and slightly less creamy.
What if I don’t have fresh lemon juice on hand?
Fresh lemon juice is ideal for brightness, but bottled lemon juice can be used in a pinch—just use a bit less and taste as you go.
How can I tell when the salmon is perfectly cooked?
Salmon should flake easily with a fork but still be moist inside. The skin should be crispy and golden-brown from searing.
Final Thoughts
Trust me, making the One-Skillet Salmon with Lemon Orzo Recipe will quickly become a beloved staple in your dinner rotation. It’s the perfect harmony of fresh flavors, creamy comfort, and simple technique that feels like a special treat any night of the week. So grab your skillet, and get ready to impress both yourself and anyone lucky enough to share this delicious meal!
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 is a quick and flavorful meal that combines perfectly seared salmon fillets with creamy, lemon-infused orzo pasta. Ready in just 30 minutes, this dish is ideal for weeknight dinners, offering a harmonious blend of citrus, herbs, and parmesan in a single pan for easy cleanup.
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
Orzo Pasta
- 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
To Serve
- Lemon wedges
Instructions
- Season the Salmon: Season the salmon fillets evenly with salt, black pepper, garlic powder, and paprika to enhance their flavor.
- Sear the Salmon: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Place the salmon fillets skin-side down and sear for 4-5 minutes until the skin is crispy. Flip and cook for an additional 2-3 minutes until the salmon is golden and cooked through. Remove from skillet and set aside.
- Sauté Aromatics: In the same skillet, add 1 tablespoon olive oil over medium heat. Cook the finely chopped onion for 3-4 minutes until softened. Add the minced garlic and cook for 1 more minute to release its fragrance.
- Cook the Orzo: Stir in the orzo pasta to coat it with the oil, cooking for 1-2 minutes. Pour in the chicken or vegetable broth and bring to a simmer. Cook for 8-10 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed.
- Create the Creamy Lemon Sauce: Reduce heat to low and incorporate the heavy cream, freshly squeezed lemon juice, lemon zest, dried thyme, salt, and black pepper. Cook for another 2 minutes until the sauce thickens and becomes creamy.
- Finish with Cheese and Herbs: Stir in grated Parmesan cheese and chopped fresh parsley. Taste and adjust seasoning if necessary.
- Combine and Serve: Nestle the cooked salmon fillets back into the skillet with the lemon orzo. Garnish with extra parsley and serve immediately with lemon wedges on the side for extra citrus flavor.
Notes
- Skin-on salmon helps achieve a crispy texture when seared.
- You can substitute chicken broth with vegetable broth for a vegetarian option.
- Use low-fat cream or half-and-half for a lighter version.
- Fresh lemon zest brightens the dish more than pre-packaged zest.
- Leftover salmon and orzo keep well refrigerated for up to 2 days.
