The smell of butter and garlic hit me the moment I opened the skillet, and I knew this Tuesday dinner was going to be different. This Salmon with Artichoke Orzo brings together tender, flaky salmon with a creamy bed of orzo studded with buttery artichokes and finished with a hint of lemon. What started as a last-minute pantry rescue has become the recipe I reach for when I need something that looks impressive but comes together without stress.
Table of Contents
Ingredients for Salmon with Artichoke Orzo
I keep these ingredients stocked because this recipe has saved me more Tuesday evenings than I can count. The beauty is how simple items transform into something that tastes restaurant-quality. I always reach for oil-packed artichoke hearts since they deliver richer flavor than water-packed versions.
- 4 skinless salmon fillets (5-6 oz each)
- 1 teaspoon salt (divided) – I recommend kosher salt for better control
- 1 teaspoon black pepper (divided)
- ½ teaspoon garlic powder
- ½ teaspoon sweet paprika
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter – I prefer European-style for richer flavor
- 4 garlic cloves (minced)
- 1 small yellow onion (finely chopped)
- 1 teaspoon dried thyme
- 1 cup orzo – In my experience, any brand works beautifully
- 2 ½ cups chicken broth
- 10 ounces artichoke hearts packed in oil (drained and halved)
- ¾ cup grated Parmesan – I usually grate fresh for the smoothest sauce
- 2 tablespoons lemon juice
- 1 cup heavy cream
- Chopped parsley (for serving)
- Chili flakes (for serving)
Step-by-Step Instructions
I recommend having all ingredients prepped before you start since this recipe moves quickly once the pan heats up.
Step 1: Pat each salmon fillet completely dry with paper towels. This step matters for getting a good sear. Season both sides evenly with garlic powder, paprika, and half the salt and pepper. Meanwhile, finely chop your onion, mince the garlic, and halve those artichoke hearts so everything’s ready.
Step 2: Heat the olive oil and butter together in a large nonstick skillet over medium-high heat until the butter melts and starts to shimmer, about 1 minute. Add the salmon fillets and cook for exactly 3 minutes per side until they develop a golden crust. The internal temperature should reach 145°F for properly cooked salmon. Transfer to a clean plate and set aside.
Step 3: Reduce your heat to medium and add the garlic and onion to the same skillet (don’t wipe it out – those browned bits add flavor). Cook for about 2 minutes, stirring occasionally, until they soften and smell fragrant. Stir in the thyme and remaining salt and pepper, then add the orzo and toast it for 1 minute. This toasting step enhances the nutty flavor of the pasta.
Step 4: Pour in the chicken broth and bring everything to a boil. Once bubbling, reduce heat to medium-low to maintain a gentle simmer. Cook uncovered for about 10 minutes, stirring frequently to prevent sticking and to release the orzo’s natural starch (this creates the creamy texture). The orzo should be almost tender with just a slight bite remaining, and most of the liquid should be absorbed.
Step 5: Stir in the Parmesan until melted and creamy, then add the artichokes and lemon juice. Pour in the heavy cream and let everything simmer for 2 minutes until the sauce thickens slightly and coats the back of a spoon. Nestle the salmon fillets back into the skillet and simmer for 3 more minutes until the fish is heated through and the sauce reaches perfect creaminess.
Step 6: Finish with a generous sprinkle of chili flakes, freshly ground black pepper, and chopped parsley. Serve immediately while everything is hot and the sauce is silky.
Delicious Sides for Salmon with Artichoke Orzo
This rich, creamy main dish pairs wonderfully with lighter sides that balance the meal and add fresh flavors.
Crisp Green Salad: A simple mix of arugula, romaine, and butter lettuce dressed with balsamic vinaigrette cuts through the richness beautifully while adding refreshing crunch that contrasts perfectly with the creamy orzo.
Roasted Asparagus: The slight char and earthy flavor of roasted asparagus complements the lemony notes in the orzo, plus it adds vibrant color and nutrition to your plate without competing for attention.
Garlic Bread: Crusty, toasted bread with garlic butter is perfect for soaking up every last bit of that creamy sauce, making sure nothing delicious goes to waste.
Steamed Broccoli: Light, simple steamed broccoli with a squeeze of lemon provides nutritional balance and adds a pop of green. If you love broccoli and pasta together, try my Chicken Sausage and Broccoli Orzo for another satisfying one-pot meal.
Sautéed Spinach: Quick-cooked spinach with garlic brings extra greens to the table and its mild flavor works beautifully alongside the bold artichoke and Parmesan combination. For more spinach inspiration, check out my Crispy Gnocchi with Spinach and Feta.
Creamy Baked Mac and Cheese: For a more indulgent family dinner, serve this alongside my classic mac and cheese for a comforting spread everyone will love.
Keeping It Fresh
Store any leftovers in an airtight container in the refrigerator for up to 1 day. I recommend keeping the salmon and orzo together since they taste best when the flavors stay mingled.
When reheating, use a skillet over low heat with a splash of chicken broth or cream to revive the sauce’s creamy texture. Pro tip: avoid the microwave if possible, as gentle stovetop reheating keeps the salmon tender and prevents the orzo from drying out.
This dish also makes fantastic lunch leftovers the next day. I usually add a handful of fresh spinach or arugula when reheating to brighten things up and add extra nutrition without much effort. For more orzo inspiration, my Sun-Dried Tomato Chicken Orzo and Marsala Chicken Orzo are equally delicious options.
FAQs
Can I use frozen salmon for this recipe?
Yes, just thaw it completely in the refrigerator overnight and pat very dry with paper towels before seasoning. Extra moisture will prevent proper searing and you won’t get that golden crust.
What if I don’t have heavy cream?
You can substitute with half-and-half mixed with a tablespoon of butter, though the sauce will be slightly thinner. Avoid using milk as it will make the sauce too watery and it won’t have the same luxurious texture.
Can I make this ahead of time?
The orzo is best cooked fresh since it absorbs liquid over time and can become mushy. However, you can prep all ingredients in advance (chop onions, mince garlic, measure spices) and cook everything just before serving for the creamiest, most satisfying results.
Salmon with Artichoke Orzo
Ingredients
Equipment
Method
- Pat salmon fillets completely dry with paper towels. This step matters for getting a good sear. Season both sides evenly with garlic powder, paprika, and half the salt and pepper. Finely chop the onion, mince the garlic, and halve the artichoke hearts.
- Heat olive oil and butter in a large nonstick skillet over medium-high heat until butter melts and shimmers, about 1 minute. Add salmon fillets and cook for 3 minutes per side until golden with internal temperature of 145°F. Transfer to a clean plate.
- Reduce heat to medium. Add garlic and onion to the same skillet and cook for 2 minutes until soft and fragrant. Stir in thyme, remaining salt and pepper, then add orzo and toast for 1 minute to enhance the nutty flavor.
- Pour in chicken broth and bring to a boil. Reduce heat to medium-low to maintain a gentle simmer. Cook uncovered for 10 minutes, stirring frequently to prevent sticking and release the orzo’s natural starch. The orzo should be almost tender with most liquid absorbed.
- Stir in Parmesan until melted and creamy. Add artichokes and lemon juice. Pour in heavy cream and simmer for 2 minutes until sauce thickens and coats the back of a spoon. Nestle salmon back into skillet and simmer for 3 more minutes until heated through.
- Finish with chili flakes, freshly ground black pepper, and chopped parsley. Serve immediately while hot and the sauce is silky.
Notes
