This salmon with lemon orzo cooks seared salmon and creamy lemon orzo in one large skillet, so cleanup is easy. The orzo simmers in broth with onion, garlic, and spinach, and Parmesan and lemon finish it at the end.
The salmon gets a golden sear first, then rests while the orzo cooks in the same pan and picks up all the browned flavor. A quick return to the skillet warms the fish just before serving, and dinner is ready in about 40 minutes.
Table of Contents
Why This Salmon with Lemon Orzo Recipe Works
Searing the salmon first builds flavor and leaves browned bits in the pan, which the orzo then absorbs. Toasting the orzo for a minute before adding broth gives it a nutty flavor. Adding the lemon juice and Parmesan after the heat is lowered keeps the sauce bright and creamy.
The salmon also stays moist because it spends only a short time back in the pan. Checking for 145 degrees F removes the guesswork.
Ingredients for Salmon with Lemon Orzo
- 4 skinless salmon fillets, about 5 ounces each
- 3/4 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 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 cup dry orzo pasta
- 3 cups low sodium chicken broth, plus more if needed
- 5 ounces baby spinach
- 1/2 cup grated Parmesan cheese
- 1/2 lemon, juiced
- Chili flakes and fresh black pepper, for serving
Salmon fillets: Choose skinless fillets of even thickness so they cook at the same rate. Pat them dry so they sear instead of steam.
Orzo: It cooks in the broth and releases starch, which makes the sauce creamy. Watch the pan and stir often so it does not stick.
Low sodium chicken broth: It gives you control over the salt. Add a splash more if the orzo absorbs the liquid before it is tender.
Baby spinach: It wilts into the orzo and adds color. Frozen spinach can replace it if you thaw and squeeze it dry.
Parmesan and lemon: The Parmesan adds savory depth and the lemon brightens everything. Stir both in off the heat.
How to Make Salmon with Lemon Orzo
1. Prep the ingredients. Grate the Parmesan, chop the onion, and mince the garlic. Having everything ready makes the skillet steps move quickly.
2. Season the salmon. Pat the fillets dry with a paper towel. Season both sides with the garlic powder, paprika, 1/2 teaspoon of the salt, and half of the pepper.
3. Sear the salmon. Heat the oil and butter over medium-high heat in a large nonstick skillet. Sear the fillets for 3 to 4 minutes per side, then move them to a plate.
4. Cook the aromatics. Lower the heat to medium and add the onion and garlic. Cook for about 2 minutes, until soft and fragrant.
5. Toast the orzo. Stir in the thyme, the remaining salt, and the remaining pepper. Add the orzo and toast it for 1 minute.
6. Simmer in broth. Pour in the broth and bring it to a boil, then reduce the heat to medium-low. Cook uncovered, stirring now and then, for about 8 minutes, until the orzo is almost al dente and most of the liquid is absorbed.
7. Add the spinach. Stir in the spinach and simmer for about 2 minutes, until wilted. Add a little broth if the pan looks dry.
8. Finish and return the salmon. Take the pan off the heat and stir in the lemon juice and Parmesan. Set the salmon on top, cover, and warm it for 2 to 3 minutes until it reaches 145 degrees F.
How to Serve Salmon with Lemon Orzo
Serve salmon with lemon orzo straight from the skillet with extra pepper and a pinch of chili flakes. If you want more orzo ideas, try the garlic butter lemon orzo or the one pot asparagus orzo. For another salmon dinner, the air fryer honey garlic salmon and salmon teriyaki bowl are good choices.
How to Store and Reheat Salmon with Lemon Orzo
Refrigerate leftovers in a sealed container within two hours of cooking. Salmon is best eaten within two days. Reheat gently in a skillet over low heat or in the microwave at reduced power, and add a splash of broth to loosen the orzo. Avoid high heat, which can dry out the fish.
Tips and Variations for Salmon with Lemon Orzo
Use a thermometer. The FDA lists 145 degrees F as the safe temperature for fish in its safe food handling guide.
Pat the salmon dry. Surface moisture prevents browning, so a dry fillet gives a better sear.
Stir the orzo often. Orzo sticks easily, and regular stirring keeps it creamy and even.
Add the lemon late. Off the heat, lemon juice stays fresh and does not turn bitter.
Taste before salting. Broth and Parmesan add salt, so season at the end.
Keep the salmon on top. Placing it on the orzo for a short time warms it without overcooking.
Add heat. A pinch of chili flakes gives a nice contrast to the creamy orzo.
Frequently Asked Questions About Salmon with Lemon Orzo
Can I make salmon with lemon orzo with frozen salmon?
Yes. Thaw it fully in the refrigerator and pat it very dry before seasoning. Wet fish will not sear properly.
How do I know the salmon is done?
Check the thickest part with an instant-read thermometer for 145 degrees F. The flesh should flake easily with a fork.
Can I use another pasta in salmon with lemon orzo?
Small pasta shapes work, but cooking times change. Watch the liquid and taste for doneness as it simmers.
Why is my orzo sticky?
Orzo releases starch as it cooks. Stir it often and add a splash of broth if it gets too thick.
Can I make salmon with lemon orzo ahead of time?
It is best fresh, but you can chop the vegetables and grate the cheese ahead. Cook the salmon and orzo just before serving.
One Skillet Salmon with Lemon Orzo
Equipment
- Large nonstick skillet
- Box grater
- Instant-read thermometer
Ingredients
Main Ingredients
- 4 skinless salmon fillets about 5 oz each, patted dry
- ¾ tsp salt divided: 1/2 tsp on the salmon, 1/4 tsp in the orzo
- 1 tsp coarsely ground black pepper divided
- 1 tsp sweet paprika
- 1 tsp garlic powder
- 1 tbsp olive oil
- 1 tsp unsalted butter
- 1 medium yellow onion finely chopped
- 3 cloves garlic minced
- 1 tsp dried thyme
- 1 cup dry orzo pasta
- 3 cup low sodium chicken broth plus more if needed
- 5 oz baby spinach
- ½ cup grated Parmesan cheese stir in off the heat
- ½ lemon juiced
- chili flakes and fresh black pepper optional, for serving
Instructions
Cooking
- Grate the Parmesan, chop the onion, and mince the garlic.
- Pat the salmon dry and season with the garlic powder, paprika, 1/2 teaspoon salt, and half the pepper.
- Heat the oil and butter in a large nonstick skillet over medium-high heat. Sear the salmon 3 to 4 minutes per side and set aside.
- Lower the heat to medium and cook the onion and garlic for about 2 minutes.
- Stir in the thyme, remaining salt and pepper, and the orzo. Toast for 1 minute.
- Add the broth, bring to a boil, then simmer on medium-low for about 8 minutes, stirring now and then.
- Stir in the spinach and simmer about 2 minutes.
- Off the heat, stir in the lemon juice and Parmesan. Set the salmon on top, cover, and warm 2 to 3 minutes until it reaches 145 degrees F.
