One Skillet Salmon Lemon Orzo (Printable)
Perfectly seared salmon atop creamy lemon orzo in one pan for a comforting 35-minute meal.
# What You'll Need:
→ Fish
01 - 4 skin-on salmon fillets (5 oz each)
02 - 1/2 teaspoon kosher salt
03 - 1/4 teaspoon freshly ground black pepper
04 - 2 tablespoons olive oil
→ Orzo & Aromatics
05 - 1 cup orzo pasta
06 - 1 small yellow onion, finely chopped
07 - 2 garlic cloves, minced
08 - 1/2 teaspoon dried oregano
09 - 1/2 teaspoon chili flakes
→ Liquids
10 - 2 cups low-sodium chicken or vegetable broth
11 - 1/2 cup dry white wine (or additional broth)
12 - Zest and juice of 1 large lemon
→ Finishing & Garnish
13 - 2 tablespoons unsalted butter
14 - 1/4 cup grated Parmesan cheese
15 - 2 tablespoons chopped fresh parsley
16 - Lemon wedges, for serving
# Steps:
01 - Pat salmon fillets completely dry with paper towels. Season both sides generously with kosher salt and freshly ground black pepper.
02 - Heat olive oil in a large, deep skillet over medium-high heat until shimmering. Add salmon fillets skin-side down. Sear for 3–4 minutes until skin is crispy and golden. Flip carefully and cook 1–2 minutes more. Transfer salmon to a plate (they will finish cooking later).
03 - In the same skillet, add chopped onion. Cook for 2–3 minutes, scraping up any browned bits from the bottom. Add minced garlic, dried oregano, and chili flakes. Sauté for 1 minute until fragrant.
04 - Stir in orzo pasta. Toast for 1–2 minutes, stirring frequently, until lightly golden and fragrant.
05 - Pour in white wine and let simmer for 1 minute until slightly reduced. Add broth, lemon zest, and lemon juice. Stir well to combine and bring to a gentle boil.
06 - Reduce heat to medium-low. Cover and cook orzo for 8–10 minutes, stirring occasionally to prevent sticking, until just tender and most of the liquid is absorbed.
07 - Nestle the salmon fillets skin-side down on top of the orzo. Cover and cook for 3–5 minutes, until salmon is cooked through and flakes easily with a fork, and orzo is creamy.
08 - Remove from heat. Stir in butter and Parmesan until melted and incorporated. Sprinkle with chopped fresh parsley. Serve immediately with extra lemon wedges on the side.
# Expert Tips:
01 -
- The salmon stays impossibly moist while developing that gorgeous golden crust we all chase
- Cleanup consists of exactly one pan, which means more time for actually eating dinner together
02 -
- Patting salmon completely dry before searing is what creates that beautiful crust, so do not skip this step
- The orzo continues absorbing liquid even after heat is off, so stop cooking while there is still some sauce visible
03 -
- Reserve a little pasta water before the final simmer if your orzo looks too thick
- A microplane makes the most of your lemon zest without hitting the bitter pith