If you’re craving a bright, comforting meal that feels both fresh and indulgent, the One-Skillet Salmon with Lemon Orzo Recipe is about to become your new go-to. Imagine perfectly seared salmon fillets nestled on a bed of creamy, lemony orzo pasta, all cooked in one trusty skillet. This dish balances the richness of salmon with the tang of citrus and the warm, buttery notes of Parmesan, making it a delightful weeknight dinner or an impressive dish to serve friends. It’s simple, satisfying, and absolutely bursting with flavor—what’s not to love?
Ingredients You’ll Need
These ingredients might be humble, but each one plays a crucial role in creating the vibrant taste and luscious texture of this dish. From the tender salmon to the zesty lemon and creamy Parmesan, every component adds its own special touch.
- 4 salmon fillets (about 6 oz each, skin-on): Choose fresh or thawed fillets for the best flavor and texture.
- 2 tablespoons olive oil: Essential for searing the salmon to a crispy golden skin.
- Salt and black pepper, to taste: Basic seasoning that enhances all the flavors.
- 1 teaspoon garlic powder: Adds a subtle depth to the salmon’s seasoning.
- 1 teaspoon paprika: Offers a gentle smoky warmth that complements the fish.
- 1 tablespoon olive oil: For cooking the onion and garlic, creating a fragrant base.
- 1 small onion, finely chopped: Brings sweetness and texture to the orzo.
- 2 garlic cloves, minced: Fresh and aromatic, it brightens every bite.
- 1 cup (200 g) orzo pasta: The star grain that soaks up all the creamy, lemony goodness.
- 2 cups (475 ml) chicken or vegetable broth: Infuses the pasta with savoriness and moisture.
- 1/2 cup (120 ml) heavy cream: Creates a rich, velvety sauce that coats the orzo perfectly.
- 1/4 cup (60 ml) freshly squeezed lemon juice: Adds a zesty brightness that cuts through the creaminess.
- 1 teaspoon lemon zest: Intensifies the lemon flavor for a fresh, vibrant note.
- 1/2 teaspoon dried thyme: Offers a subtle herbaceous touch that pairs beautifully with salmon.
- Salt and black pepper, to taste: For adjusting seasoning in the creamy orzo.
- 1/4 cup (30 g) grated Parmesan cheese: Melts into the orzo for a savory, cheesy finish.
- 2 tablespoons fresh parsley, chopped: Adds color and a fresh herbal kick at the end.
- Lemon wedges, for serving: Optional but perfect for an extra spritz of lemony brightness.
How to Make One-Skillet Salmon with Lemon Orzo Recipe
Step 1: Season the Salmon Fillets
Begin by giving your salmon the perfect flavor foundation. Pat the fillets dry, then sprinkle salt, black pepper, garlic powder, and paprika evenly over the flesh. This not only seasons the fish but creates a flavorful crust when seared. Trust me, this simple step is key to achieving that irresistible golden skin and rich taste.
Step 2: Sear the Salmon to Perfection
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Place the salmon skin-side down and let it sizzle for 4-5 minutes without moving it around—this helps lock in juiciness and crispness. Flip the fillets and cook for another 2-3 minutes until the salmon flakes easily. Then, remove the fillets and set them aside while you build the orzo base.
Step 3: Build the Flavor Base with Onion and Garlic
In the same skillet, add 1 tablespoon of olive oil and turn the heat to medium. Toss in the finely chopped onion to soften and sweeten, cooking for about 3-4 minutes. Then stir in the minced garlic, cooking just a minute longer to release its incredible aroma without burning. This savory mixture is the platform for the orzo’s rich flavor.
Step 4: Toast and Cook the Orzo
Pour the orzo into the skillet, stirring well to coat it with the oil, onion, and garlic. Cooking it for 1-2 minutes before adding liquid helps add a slightly nutty flavor and keeps the texture just right. Next, pour in the broth and bring everything to a simmer. Cook for 8-10 minutes, stirring occasionally, until the orzo is tender and most of the liquid has absorbed.
Step 5: Make the Creamy Lemon Sauce
Lower the heat to a gentle simmer. Stir in the heavy cream, freshly squeezed lemon juice, lemon zest, dried thyme, and season with salt and pepper to your taste. Let everything meld together for 2 minutes until the sauce turns luxuriously creamy. This sauce is the heart of the One-Skillet Salmon with Lemon Orzo Recipe—bright, comforting, and oh so delicious.
Step 6: Finish with Cheese, Herbs, and Salmon
Sprinkle in the grated Parmesan and chopped fresh parsley, folding them gently into the creamy orzo. Return the salmon fillets to the skillet, nestling them right into the luscious lemon orzo. This final step brings all the elements together, so the fish soaks up the flavors and looks gorgeous on the plate.
How to Serve One-Skillet Salmon with Lemon Orzo Recipe
Garnishes
Simple garnishes make a big difference here. Fresh parsley adds a vibrant pop of green and herbal freshness, while crisp lemon wedges provide a burst of tang that you or your guests can squeeze over the salmon just before digging in. A light sprinkle of extra Parmesan is a lovely, savory touch.
Side Dishes
This dish is delightful on its own, but if you want to round out your meal, consider serving it alongside a crisp green salad or roasted vegetables like asparagus or Brussels sprouts. Their earthiness and textures complement the creamy orzo and rich salmon beautifully without overpowering the main event.
Creative Ways to Present
For a special touch, serve this dish straight from the skillet for that cozy, rustic feel that encourages sharing and conversation. Or plate each salmon fillet atop a generous mound of lemon orzo, garnish carefully with parsley, and add a lemon wedge for a vibrant, restaurant-style presentation that will wow your guests every time.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer leftovers to an airtight container and refrigerate. The orzo tends to thicken as it cools, so a splash of broth or water when reheating helps bring it back to its creamy consistency. Consume refrigerated leftovers within 2-3 days for the best taste and safety.
Freezing
While it’s best enjoyed fresh, you can freeze the cooked lemon orzo separately in a freezer-safe container. The salmon fillets freeze less well due to their delicate texture but can be frozen if wrapped tightly. Thaw overnight in the refrigerator before reheating gently to maintain quality.
Reheating
Reheat leftovers over low heat on the stovetop or in the microwave, adding a splash of broth, cream, or water to loosen the orzo. Be gentle with the salmon to avoid drying it out—warming just until heated through preserves its tender, flaky texture.
FAQs
Can I use frozen salmon fillets for this One-Skillet Salmon with Lemon Orzo Recipe?
Absolutely! Just make sure to thaw them fully in the refrigerator overnight before cooking to ensure even searing and the best texture.
Is it possible to substitute orzo with another type of pasta or grain?
Yes, but keep in mind that cooking times and liquid ratios might change. Small pasta like couscous or pearl couscous can work, or alternatively, a quick-cooking grain like quinoa could be interesting.
Can I make this dish dairy-free?
Definitely. Substitute the heavy cream with coconut cream or a dairy-free creamer and omit the Parmesan or use a dairy-free cheese alternative for a creamy, vegan-friendly version.
What should I do if my orzo absorbs all the liquid but isn’t fully cooked yet?
Add a little more broth or water, a splash at a time, then continue simmering gently until the orzo reaches your desired tenderness.
How do I avoid overcooking the salmon?
Keep a close eye on the salmon while searing, and remove it from the heat just when the flesh flakes easily with a fork but is still moist inside. Remember, it will cook slightly more when returned to the skillet with the orzo.
Final Thoughts
This One-Skillet Salmon with Lemon Orzo Recipe is one of those truly satisfying meals that feels both effortless and special. It checks all the boxes for quick prep, vibrant flavor, and a beautiful presentation that’s sure to impress. Whether you’re cooking for family, friends, or just treating yourself, this dish is a wonderful way to infuse your dinner routine with fresh, delicious joy. Give it a try—you might just find your new favorite weeknight dinner!
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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
Description
This One-Skillet Salmon with Lemon Orzo is a quick and flavorful dish perfect for weeknight dinners. Juicy, pan-seared salmon fillets are nestled atop creamy, lemon-infused orzo pasta cooked all in one skillet, bringing together tender seafood and zesty citrus in a creamy, herbaceous sauce for a delightful and satisfying meal.
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 and Sauce:
- 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: Pat the salmon fillets dry and season both sides evenly with salt, black pepper, garlic powder, and paprika to enhance their flavor.
- Heat Skillet for Salmon: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat to prepare for searing.
- Sear the Salmon: Place the salmon fillets skin-side down and cook for 4-5 minutes until the skin is crispy and golden. Flip and cook for another 2-3 minutes until salmon is cooked through. Remove from skillet and set aside.
- Sauté Aromatics: In the same skillet, heat 1 tablespoon olive oil over medium heat. Add chopped onion and sauté for 3-4 minutes until softened. Stir in minced garlic and cook for 1 minute to release aroma.
- Toast the Orzo: Add the orzo pasta to the skillet and stir to coat with oil. Cook for 1-2 minutes to lightly toast the pasta, enhancing its nuttiness.
- Simmer the Orzo: Pour in broth, bring to a simmer, and cook for 8-10 minutes. Stir occasionally until the orzo is tender and most of the liquid is absorbed.
- Create Creamy Sauce: Lower heat to low and stir in heavy cream, lemon juice, lemon zest, dried thyme, salt, and black pepper. Cook for 2 minutes until the sauce is creamy and well combined.
- Finish the Orzo: Stir in grated Parmesan and fresh parsley. Taste and adjust seasoning with salt and pepper if needed.
- Reintroduce Salmon: Nestle the salmon fillets back into the creamy lemon orzo in the skillet, allowing flavors to meld briefly.
- Serve: Garnish with extra parsley and serve immediately with lemon wedges on the side for added brightness.
Notes
- For best results, use skin-on salmon fillets to achieve a crispy texture.
- You can substitute chicken broth with vegetable broth for a vegetarian-friendly sauce if omitting salmon.
- If heavy cream is not available, full-fat coconut milk may be used as a dairy-free substitute, altering the flavor slightly.
- Leftover salmon and orzo can be refrigerated in an airtight container for up to 2 days.
- To add extra heat, sprinkle some red pepper flakes when sautéing the onions.
