One Skillet Salmon With Lemon Orzo Recipe

There’s something magical about a dish that comes together in one skillet. Not only does it mean fewer dishes (which is always a win in my book), but it also allows all the flavors to meld together in the most satisfying way. This one skillet salmon with lemon orzo is one of those recipes that feels special enough for a weekend but is simple enough for any busy weeknight. The combination of tender salmon, creamy orzo, and bright, zesty lemon juice will make this dish a new favorite in your rotation.

this RECIPE

A little story: How I stumbled onto this perfect combo

I remember the first time I made this dish like it was yesterday. It was one of those evenings when I just didn’t feel like cooking something elaborate but wanted something that felt comforting. I had a few salmon fillets in the fridge, some leftover orzo, and a half-squeezed lemon that was teetering on the edge of drying out. The result? A dish that made me feel like I’d just created a masterpiece out of thin air. The orzo, soaking up all the flavors from the salmon and broth, turned into this creamy, risotto-like delight. And the salmon? Well, that golden sear on the outside, perfectly tender on the inside—it was the highlight of the meal. Ever since then, this recipe has been a go-to, especially on those nights when I want something comforting without spending all evening in the kitchen.

Orzo and salmon: A perfect pairing with a Mediterranean twist

Orzo, a rice-shaped pasta, is commonly used in Mediterranean cooking and brings a unique texture to this dish. Paired with tender, flaky salmon, it creates a meal that’s light yet satisfying. Historically, orzo was used in soups, but it has since found its way into a variety of dishes like this one, where it absorbs all the goodness from the broth and lemon juice, giving each bite a burst of flavor.

Let’s talk ingredients: What makes this dish pop

Each ingredient in this dish plays a crucial role in creating its depth of flavor:

• Salmon fillets: The star of the show! I prefer using skinless fillets for easier searing and eating. Salmon provides that rich, fatty flavor we love, and it’s packed with omega-3 fatty acids, which are great for heart health. If you don’t have salmon, you can substitute it with another firm fish like cod or trout.
• Orzo: This little pasta is the unsung hero of the dish, acting as the creamy base that ties everything together. You could swap orzo for quinoa or even couscous if that’s what you have on hand.
• Lemon juice: Fresh lemon juice brightens up the entire dish. It balances the richness of the salmon and the Parmesan, creating a refreshing and vibrant flavor.
• Baby spinach: I love adding spinach for a pop of color and extra nutrients. Plus, it wilts down so nicely in the hot orzo. If spinach isn’t your thing, you can use kale or even arugula for a bit more bite.
• Parmesan: This gives the dish that creamy, slightly salty finish. Grated fresh Parmesan melts into the orzo, adding depth and richness. In a pinch, you could swap it for Pecorino Romano or even a good aged cheddar for a twist.
• Garlic and onion: These two aromatics lay the foundation of flavor. Always go for fresh garlic if you can—it makes a world of difference. If you’re out of onion, shallots are a great alternative.

Kitchen gear: What you need (and what you can totally skip)

For this recipe, the beauty lies in its simplicity, and you don’t need any fancy gadgets. Here’s what you’ll need:

• A large nonstick skillet: This is key to getting that perfect sear on the salmon without sticking. If you don’t have a nonstick skillet, a well-seasoned cast iron pan works just as well.
• A good knife: For chopping the onion and mincing the garlic. A sharp chef’s knife will make prep so much easier.
• Tongs or a spatula: To flip your salmon fillets with ease.

That’s pretty much it! No need for any specialty tools—just some solid kitchen basics.

Step-by-step: How to make this foolproof dish

Alright, let’s get cooking. This is the kind of recipe where you’ll want to get your ingredients prepped and ready to go before you start cooking because things move fast once the skillet heats up.

1. Season the salmon: First, pat those fillets dry—this helps them get a better sear. Then, rub them with garlic powder, paprika, salt, and pepper. I’ve learned (after many soggy fillets) that seasoning ahead of time really helps lock in flavor.
2. Sear the salmon: Heat your olive oil and butter in the skillet over medium-high heat. Once hot, add the salmon, skin-side up if you’re using skin-on fillets. Let them sear for 3-4 minutes on each side, until they’re golden brown and cooked through. Remove them from the skillet and set aside.
3. Cook the aromatics: In the same skillet, reduce the heat to medium and add the chopped onion and garlic. Stir them around for about 2 minutes until they’re soft and fragrant—this step really infuses the oil with flavor.
4. Toast the orzo: Add the orzo to the skillet and stir it around for a minute to let it get toasty. This helps the pasta soak up all the delicious flavors in the pan.
5. Add broth and simmer: Pour in the chicken broth, bring it to a boil, and then reduce the heat to let it simmer. Stir occasionally to prevent sticking, and cook the orzo until it’s nearly al dente, about 8 minutes.
6. Finish with spinach and lemon: Stir in the spinach and cook until wilted, about 2 minutes. Then, add the lemon juice and Parmesan cheese. This is where the magic happens—the lemon brightens everything up, and the cheese adds a creamy richness.
7. Return the salmon: Finally, nestle the salmon back into the skillet, and let it simmer for a couple more minutes until heated through.

Serve it up with a sprinkle of freshly ground black pepper and chili flakes for some heat, if you like.

My favorite variations (because you know I can’t help myself!)

This dish is incredibly versatile, and I love tweaking it depending on the season or what I have in my pantry. Here are a few variations I’ve tried that turned out great:

• Vegan/Vegetarian: Skip the salmon and use tofu or tempeh instead! Just season and sear them the same way you would the salmon. Use vegetable broth instead of chicken broth, and swap the Parmesan for nutritional yeast or a dairy-free cheese.
• Gluten-free: You can easily make this gluten-free by substituting the orzo with gluten-free pasta or rice. I’ve tried it with rice, and it turned out just as delicious—just adjust the cooking time for the grain you’re using.
• Extra veggies: I’ve tossed in everything from cherry tomatoes to zucchini when I want to bulk up the veggie content. Just sauté them along with the onion and garlic.
• Spicy twist: If you love a bit of heat, you can add a pinch of cayenne pepper or even a spoonful of harissa to the broth for a spicy kick. Trust me, it’s a game-changer.

Serving ideas: Let’s make it look fancy!

When serving this one-skillet wonder, I like to keep things simple but elegant. Try spooning the orzo onto a plate first, then laying the salmon fillet on top. A light sprinkle of chili flakes and a twist of fresh black pepper adds some color and a little heat. You can also garnish with a few fresh herbs like parsley or basil to brighten up the plate. If you’re feeling extra fancy, a few lemon wedges on the side are both functional and pretty.

drink pairings to round out the meal

Since this dish has such vibrant, zesty flavors, you’ll want a drink that complements the brightness of the lemon and the richness of the salmon. Here are a few of my go-tos:

• Sparkling water with a splash of citrus: Simple and refreshing, this drink enhances the lemon notes in the dish.
• Iced green tea: Light and slightly earthy, green tea pairs nicely with the salmon’s richness without overpowering it.
• Cucumber mint lemonade: The coolness of the cucumber and mint brings a refreshing balance to the meal, while the lemonade echoes the lemon flavors in the orzo.

Leftovers? Here’s how to store and reheat

If you happen to have leftovers (which, in my house, doesn’t happen often!), you can store them in an airtight container in the fridge for up to two days. To reheat, I recommend doing so on the stove over low heat, adding a splash of chicken broth or water to loosen up the orzo. Avoid microwaving the salmon if you can—it tends to dry out quickly.

Adjusting for different serving sizes

This recipe serves about four people, but it’s easy to scale up or down. If you’re cooking for two, just halve the ingredients. If you’re feeding a crowd, double the recipe and use a larger skillet or two pans. Just be mindful of not overcrowding the salmon when searing—you want each fillet to have room to get that golden crust.

Potential hiccups and how to avoid them

Sometimes, the orzo can soak up the broth faster than expected, leaving it a bit dry. If that happens, just add a little more broth or water to the skillet until you reach the desired consistency. And don’t forget to stir occasionally to prevent the orzo from sticking to the bottom of the pan!

Time to give it a try!

This one skillet salmon with lemon orzo is the perfect combination of easy and impressive. Whether you’re cooking for yourself or serving it to guests, this dish is bound to be a hit. Give it a try, and feel free to make it your own—add some extra veggies, spice it up, or keep it simple and let the lemony orzo and salmon shine!

Frequently Asked Questions

1. Can I use another type of fish?
   Absolutely! Cod, halibut, or even shrimp work wonderfully in this recipe.
2. What can I use instead of orzo?
   You can swap orzo for any small pasta, quinoa, or even rice. Just adjust the cooking time based on what you’re using.
3. Can I make this dairy-free?
   Yes! Simply leave out the Parmesan or use a dairy-free alternative like nutritional yeast.
4. How do I know when my salmon is done?
   Salmon is done when it flakes easily with a fork and is opaque in the center. You can also use a thermometer—it should reach 145°F.
5. What if I don’t have chicken broth?
   You can use vegetable broth, or water with a stock cube.

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