Need a weeknight dinner that feels restaurant-worthy but comes together in one pan? This one skillet salmon with lemon orzo delivers tender, perfectly seared salmon alongside creamy, cheese-laden orzo that tastes like you spent hours in the kitchen. I stumbled upon this technique during a particularly chaotic Tuesday when I needed something impressive but realistic, and it’s become my secret weapon for those nights when I want my family to think I’m a culinary genius without actually breaking a sweat.
Table of Contents
Ingredients for One Skillet Salmon with Lemon Orzo
I always prep everything before I start cooking this dish because once you begin, it moves quickly. Freshly grated Parmesan makes a huge difference here since pre-grated cheese can make your sauce grainy instead of smooth and creamy.
- 4 skinless salmon fillets (about 5-6 ounces each, similar thickness for even cooking)
- 1 teaspoon salt, divided
- 1 teaspoon coarsely ground black pepper, divided
- 1 teaspoon sweet paprika
- 1 teaspoon garlic powder
- 1 tablespoon olive oil
- 1 teaspoon unsalted butter
- 1 yellow onion (finely chopped)
- 3 garlic cloves (minced – I recommend fresh over jarred for better flavor)
- 1 cup dry orzo pasta (uncooked)
- 1 teaspoon dried thyme
- 3 cups low sodium chicken broth (have extra on hand if needed)
- 5 ounces baby spinach (about 5 packed cups)
- Juice from 1/2 lemon (about 1-2 tablespoons)
- 1/2 cup grated Parmesan (freshly grated is my preference for the creamiest results)
- Freshly ground black pepper for serving
- Chili flakes for serving (optional)
Step-by-Step Instructions
In my experience, getting all your prep work done before you heat the pan makes this recipe flow smoothly without any stressful moments.
Step 1: Grate the Parmesan cheese, finely chop the onion, and mince the garlic cloves. Pat the salmon fillets completely dry with paper towels – this step is crucial for achieving that beautiful golden crust. Season both sides of the salmon with garlic powder, sweet paprika, and 1/2 teaspoon each of salt and pepper.
Step 2: Heat olive oil and butter together over medium-high heat in your large nonstick skillet (11 inches works perfectly for this recipe). Once the butter melts and starts to foam, add the salmon fillets. Sear without moving them for 3-4 minutes per side until they develop a golden-brown crust. The salmon should be cooked about 80% through. Remove from the skillet and set aside on a plate.
Step 3: Reduce the heat to medium and add the minced garlic and chopped onion to the same skillet. Cook, stirring frequently, until the onion turns soft and translucent and everything smells fragrant, about 2 minutes. Stir in the dried thyme and the remaining 1/2 teaspoon each of salt and pepper. Add the dry orzo and toast it for 1 minute, stirring constantly – this deepens the nutty flavor of the pasta.
Step 4: Pour in the chicken broth and bring everything to a boil. Once boiling, reduce the heat to medium-low to maintain a gentle simmer. Cook uncovered, stirring occasionally to prevent the orzo from sticking to the bottom of the pan, until the pasta is tender but still slightly firm to the bite with most of the liquid absorbed, about 8 minutes. The orzo should look creamy and glossy, similar to risotto.
Step 5: Add the baby spinach in handfuls, stirring until each addition wilts before adding more, about 2 minutes total. Stir in the fresh lemon juice and freshly grated Parmesan cheese. If your orzo seems too thick or dry, add broth 1/4 cup at a time until you reach a creamy, spoonable consistency. Taste and adjust the salt if needed.
Step 6: Nestle the seared salmon fillets back into the skillet, gently pressing them into the orzo. Let everything simmer together for 2-3 minutes until the salmon is heated through and reaches an internal temperature of 145°F. The residual heat will finish cooking the salmon perfectly while keeping it moist and tender.
Step 7: Remove from heat and top with freshly ground black pepper and chili flakes if you like a little heat. Serve immediately while everything is hot and creamy.
Perfect Pairings for Your Salmon Dinner
This one-skillet meal is satisfying on its own, but adding a complementary side creates a complete dinner experience that feels extra special.
Big Leafy Salad: A crisp green salad with a light vinaigrette cuts through the richness of the creamy orzo beautifully. Try pairing it with our Mediterranean Chicken Gyros salad components for Mediterranean-inspired flavors.
Crusty Bread: Warm, crusty bread or garlic bread is perfect for soaking up every last bit of that lemony, cheesy sauce from the bottom of your bowl. Check out our Garlic Bread Rolls for an easy homemade option.
Roasted Vegetables: Simple roasted asparagus, green beans, or Sheet Pan Sausage and Veggies (substitute the sausage with extra vegetables) adds color and additional nutrients without much effort.
White Wine: A splash of dry white wine added to the skillet when you pour in the broth adds wonderful depth. Save the rest of the bottle to serve alongside dinner for an elegant touch.
Steamed Broccoli: If you want to bulk up the vegetables even more, steamed broccoli florets work wonderfully. Try the technique from our Chicken Sausage and Broccoli Orzo recipe.
Storage & Serving Tips
Store any leftovers in an airtight container in the refrigerator for up to 2-3 days. The orzo will continue to absorb liquid as it sits, so you may need to add a splash of chicken broth when reheating.
For reheating, I recommend using the stovetop over medium-low heat with a few tablespoons of broth or water to loosen the orzo back to its creamy consistency. Microwave reheating works in a pinch – use 50% power and stir halfway through to ensure even heating without drying out the salmon.
This dish is wonderful for meal prep if you store the components separately. Keep the orzo and salmon in separate containers, then gently reheat and combine when ready to serve. The flavors actually develop and deepen overnight, making day-two leftovers surprisingly delicious.
FAQs
Can I use skin-on salmon fillets for this recipe?
Yes, skin-on salmon works perfectly fine. Just sear it skin-side down first for extra crispiness, then flip to sear the flesh side. When you return it to the skillet at the end, place it skin-side up so it stays crispy.
What can I substitute for orzo pasta?
Small pasta shapes like ditalini, small shells, or even broken-up angel hair pasta work well. Keep in mind that cooking times may vary slightly, so watch for that tender but firm texture and adjust as needed.
How do I know when my salmon is perfectly cooked?
The salmon should flake easily with a fork and register 145°F on an instant-read thermometer at the thickest part. It should look opaque throughout with just a slightly darker pink center. If it looks dry or falls apart too easily, it’s overcooked.
One Skillet Salmon with Lemon Orzo
Ingredients
Equipment
Method
- Grate the Parmesan cheese, finely chop the onion, and mince the garlic cloves. Pat the salmon fillets completely dry with paper towels. Season both sides of the salmon with garlic powder, sweet paprika, and 1/2 teaspoon each of salt and pepper.
- Heat olive oil and butter together over medium-high heat in a large nonstick skillet. Once the butter melts and starts to foam, add the salmon fillets. Sear without moving for 3-4 minutes per side until golden-brown. Remove from skillet and set aside.
- Reduce heat to medium. Add minced garlic and chopped onion to the same skillet. Cook, stirring frequently, until soft and fragrant, about 2 minutes. Stir in dried thyme and remaining 1/2 teaspoon each of salt and pepper. Add dry orzo and toast for 1 minute, stirring constantly.
- Pour in chicken broth and bring to a boil. Reduce heat to medium-low to maintain a gentle simmer. Cook uncovered, stirring occasionally to prevent sticking, until orzo is tender but slightly firm to the bite with most liquid absorbed, about 8 minutes.
- Add baby spinach in handfuls, stirring until wilted, about 2 minutes. Stir in lemon juice and freshly grated Parmesan. If orzo seems too thick, add broth 1/4 cup at a time until creamy. Taste and adjust salt.
- Nestle seared salmon fillets back into the skillet, gently pressing into the orzo. Simmer together for 2-3 minutes until salmon reaches 145°F internal temperature and is heated through.
- Remove from heat and top with freshly ground black pepper and chili flakes if desired. Serve immediately while hot and creamy.
Notes
