I love a weeknight dish that feels special without fuss, and Salmon Orzo does exactly that — tender seared salmon on a bed of lemony, garlicky orzo. It’s bright, satisfying, and I’ve finished many hurried dinners with this recipe after a long day in the kitchen. If you enjoy one-pan convenience, this version echoes the ease of a one-skillet salmon with lemon orzo while keeping a touch of fresh finish.
Why Make This Recipe
- Fast weeknight winner: ready in about 30–35 minutes from start to table.
- Balanced and nutritious: salmon provides omega-3s and high-quality protein while orzo gives satisfying carbohydrates.
- Versatile flavors: lemon, garlic, and herbs pair well with many sides or salads.
- Practical leftovers: keeps well for lunches and reheats without losing texture.
- Personal note: I love this because it feels restaurant-worthy but uses simple pantry staples and one skillet — similar convenience to other quick skillet dinners like 30-minute orzo skillet dinners I often make.
Recipe Overview
- Prep time: 10 minutes
- Cook time: 20–25 minutes
- Total time: 30–35 minutes
- Servings: 4 (four 6-oz salmon fillets)
- Difficulty: Easy
- Cooking method: Pan-sear salmon, then cook orzo in the same skillet with broth and aromatics; finish by returning salmon to the pan to meld flavors.
My Experience Making This Recipe
I tested this Salmon Orzo multiple times, adjusting liquid ratios so the orzo stays al dente rather than mushy. I found searing the salmon first and resting it prevents overcooking when you return it to the pan. A quick squeeze of lemon at the end brightens the whole dish.
How to Make Salmon Orzo
Start by patting 4 salmon fillets (about 6 oz each) dry and seasoning with 1 tsp salt and ½ tsp pepper. In a 12-inch heavy skillet, heat 1 tbsp olive oil over medium-high until shimmering and sear salmon skin-side down for 4–5 minutes, then flip and cook 2 minutes more; remove and rest. In the same skillet, lower heat to medium, add 1 tbsp butter (or extra olive oil) and sauté 2 minced garlic cloves and 1 small shallot until fragrant (about 1 minute). Add 1 cup dry orzo and toast 2 minutes, then pour in 2½ cups low-sodium chicken or vegetable broth, 1 tsp lemon zest, and ½ tsp salt. Simmer, covered, for 8–10 minutes until orzo is tender but al dente, stirring once. Stir in ⅓ cup grated Parmesan and 2 tbsp chopped parsley, nestle salmon back on top to warm through for 1–2 minutes, and finish with 1 tbsp lemon juice.
Equipment notes: use a 12-inch oven-safe or stovetop skillet, a lid for covering orzo, and a thermometer (salmon is done at 125–130°F for medium).
Expert Tips for Success
- Get the pan hot for a crispy sear: preheat the skillet over medium-high so the salmon skin crisps and releases easily.
- Toast orzo first: toasting 1 cup of orzo for 1–2 minutes gives nuttiness and helps grains stay separate.
- Measure liquids precisely: use 2½ cups broth for 1 cup orzo; too much liquid makes mush.
- Rest salmon after searing: a 3–4 minute rest locks in juices and prevents drying when reheated in the pan. Consider finishing with a bright topper like a mango-avocado salsa for contrast.
- Use an instant-read thermometer: pull salmon at 125°F for medium, 135°F for medium-well — it will rise a few degrees while resting.
How to Serve Salmon Orzo
- Serve with a simple green salad dressed in lemon vinaigrette for a light, balanced meal.
- Add roasted vegetables (asparagus or broccolini) on the side for color and texture.
- For dinner guests, plate orzo in shallow bowls, place salmon on top, and finish with minced herbs and lemon wedges.
- Make it special for weekend brunch: top with a soft-poached egg and a scattering of capers.
Storage and Reheating Guide
Cool leftovers to room temperature within 2 hours, then store in airtight containers. Refrigerate up to 3 days; salmon texture will be firmer on day 2–3. Freeze components separately: cooked orzo freezes well for up to 2 months, while cooked salmon is best frozen no more than 1 month for quality. Reheat gently — on the stovetop over low heat with a splash of broth or water, cover and warm for 4–6 minutes, or microwave covered at 50% power in 45–60 second increments to avoid drying out.
Recipe Variations
- Gluten-free: substitute 1 cup gluten-free orzo (made from corn/rice) or 1 cup cooked quinoa; adjust liquid to 2¼–2½ cups if using denser grains.
- Dairy-free: omit butter and Parmesan; stir in 1 tbsp olive oil and extra lemon for richness.
- Herby Mediterranean: add 2 tbsp chopped dill and ¼ cup chopped kalamata olives with a drizzle of extra virgin olive oil.
- Spicy lemon: sauté ¼–½ tsp crushed red pepper with the garlic and finish with a pinch of smoked paprika for depth.
Nutritional Highlights
- Omega-3 fatty acids: salmon supplies EPA and DHA beneficial for heart and brain health.
- Lean protein and moderate carbs: balanced for satiety and energy.
- Allergens: contains fish and gluten (unless using a gluten-free pasta); contains dairy if you use butter or Parmesan.
- Portion guidance: one 6-oz fillet with about ¾–1 cup cooked orzo per person provides a filling, balanced meal.
Troubleshooting Common Issues
- Orzo turns mushy: likely too much liquid or overcooked; use 2½ cups broth per 1 cup orzo and test at 8 minutes.
- Salmon is dry: avoid overcooking — pull at 125–130°F and allow it to rest; thinner fillets need less time.
- Salmon sticks to pan: make sure the pan is hot and use enough oil; don’t flip until the skin releases naturally.
Frequently Asked Questions
Q: Can I cook the salmon directly on top of the orzo from the start?
A: You can, but I prefer searing first to develop a crust and render fat. If you cook salmon on top of raw orzo, it releases liquid that changes the broth ratio and can make orzo soggier. Sear briefly, remove, then simmer the orzo and return the fish to warm through.
Q: Is frozen salmon okay to use, and how should I thaw it?
A: Yes — thaw overnight in the refrigerator for best texture. If short on time, place the sealed fillet in cold water for 20–30 minutes until pliable. Pat completely dry before seasoning to ensure a good sear.
Q: How do I prevent orzo from sticking to the pan?
A: Toast the orzo in oil first and then add hot broth. Stir once or twice early, but once it simmers, avoid over-stirring so the grains set and don’t release too much starch. Use a heavy-bottom skillet to distribute heat evenly.
Q: Can I make this ahead for a dinner party?
A: Yes — cook the orzo and salmon separately. Reheat the orzo on the stovetop with a splash of broth, gently warm the salmon in a 300°F oven for 6–8 minutes, and assemble just before serving so the salmon stays moist.
Salmon Orzo
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Pescatarian
Description
A fast weeknight dish featuring tender seared salmon on a bed of lemony, garlicky orzo. Nutritious and satisfying, it’s perfect for hurried dinners.
Ingredients
- 4 salmon fillets (about 6 oz each)
- 1 tsp salt
- ½ tsp black pepper
- 1 tbsp olive oil
- 1 tbsp butter (or extra olive oil)
- 2 minced garlic cloves
- 1 small shallot, minced
- 1 cup dry orzo
- 2½ cups low-sodium chicken or vegetable broth
- 1 tsp lemon zest
- ⅓ cup grated Parmesan
- 2 tbsp chopped parsley
- 1 tbsp lemon juice
Instructions
- Pat the salmon fillets dry and season with salt and pepper.
- Heat olive oil in a 12-inch skillet over medium-high heat and sear salmon skin-side down for 4–5 minutes.
- Flip salmon and cook for an additional 2 minutes, then remove and let it rest.
- In the same skillet, lower heat to medium and add butter. Sauté garlic and shallot for about 1 minute until fragrant.
- Add orzo and toast for 2 minutes, then pour in broth, lemon zest, and salt.
- Simmer, covered, for 8–10 minutes until orzo is tender but al dente.
- Stir in Parmesan and parsley, then nestle salmon back on top to warm through for 1–2 minutes.
- Finish with a squeeze of lemon juice.
Notes
For extra flavor, consider adding dill, olives, or crushed red pepper. Rest salmon before reheating to retain moisture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Pan-searing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg