One Skillet Salmon Lemon Orzo

This one-skillet salmon with lemon orzo combines perfectly seared salmon with creamy, lemony pasta studded with wilted spinach and Parmesan cheese. The entire meal comes together in just 30 minutes, making it perfect for busy weeknights when you want something impressive without the fuss.

I first made this recipe when I needed a quick dinner solution that would still impress my family. The way the orzo absorbs the flavors of the salmon while cooking alongside it creates a dish that tastes like it took much longer to prepare.

Ingredients

• Salmon fillets: choose skin removed for easier eating and look for fillets of even thickness for consistent cooking
• Salt: divided between seasoning the fish and flavoring the orzo base
• Black pepper: freshly ground adds the best flavor to both the salmon and pasta
• Sweet paprika: adds a subtle smoky sweetness to the salmon without heat
• Garlic powder: creates an aromatic crust on the salmon without burning like fresh garlic might
• Olive oil: use a good quality oil as it forms the base of your flavors
• Unsalted butter: adds richness and helps create a beautiful golden sear on the salmon
• Yellow onion: finely chopped provides the aromatic foundation for the orzo
• Fresh garlic: minced for punchy flavor throughout the orzo
• Dry orzo pasta: this rice shaped pasta cooks quickly and absorbs flavors beautifully
• Dried thyme: infuses the dish with earthy herbaceous notes
• Low sodium chicken broth: provides more flavor than water while allowing you to control the salt level
• Baby spinach: wilts perfectly into the orzo adding color and nutrition
• Fresh lemon juice: brightens the entire dish and complements the salmon
• Parmesan cheese: adds nutty salty richness that brings everything together
• Chili flakes: optional for those who enjoy a hint of heat

Step-by-Step Instructions

Season the Salmon:

Mix 1/2 teaspoon salt, 1/2 teaspoon black pepper, paprika, and garlic powder in a small bowl. Pat salmon fillets completely dry with paper towels this ensures a proper sear. Season the salmon generously on both sides with the spice mixture, pressing gently so it adheres.

Sear the Salmon:

Heat olive oil and butter in a large skillet over medium high heat until shimmering. Place salmon in the pan and cook undisturbed for 3 to 4 minutes until a golden crust forms. Flip carefully and cook for another 2 minutes. The salmon should be about 75% cooked through. Transfer to a plate and cover loosely with foil.

Build the Orzo Base:

Reduce heat to medium and add onion to the same skillet, cooking for 3 to 4 minutes until translucent. Add minced garlic and cook for 30 seconds until fragrant but not browned. Stir in the dry orzo and thyme, toasting for about 1 minute to enhance the flavor.

Simmer the Orzo:

Pour in the chicken broth and add remaining 1/2 teaspoon salt and 1/2 teaspoon pepper. Bring to a boil, then reduce heat to maintain a simmer. Cook uncovered for about 8 minutes, stirring occasionally to prevent sticking, until orzo is almost tender and most liquid is absorbed.

Combine and Finish:

Stir in the spinach and let it wilt for about 1 minute. Add lemon juice and Parmesan cheese, stirring to create a creamy texture. Gently place the salmon back into the skillet, nestling it into the orzo. Cover and cook on low heat for 2 to 3 minutes until salmon is fully cooked and orzo is tender.

Serve Immediately:

Spoon the orzo onto plates and top with salmon. Garnish with additional black pepper, chili flakes if desired, and lemon wedges for a fresh finish.

Save

My favorite part of this recipe is how the salmon infuses the orzo with its subtle flavor while the lemon cuts through the richness. I remember the first time I served this to friends they were amazed that something so elegant came from just one pan in under 30 minutes.

Perfect Salmon Doneness

The key to perfectly cooked salmon is removing it from heat when it reaches 125°F for medium rare or 130°F for medium. The fish will continue cooking slightly when returned to the hot orzo. You can tell salmon is done when it flakes easily with a fork but still has a slightly translucent center. Overcooked salmon becomes dry and loses its delicate texture, so err on the side of undercooking during the initial sear, as it will finish cooking when returned to the pan.

Make Ahead and Storage

This dish is best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, add a splash of chicken broth or water to the orzo before warming gently in a covered skillet over medium low heat. The salmon is best removed and reheated separately by placing it in a 275°F oven for about 10 minutes to prevent overcooking. I recommend slightly undercooking the orzo if you plan to have leftovers, as it will soften when reheated.

Variations to Try

Transform this dish with simple swaps to create entirely new flavor profiles. For a Mediterranean version, add halved cherry tomatoes, olives, and crumbled feta instead of Parmesan. An Asian inspired variation works wonderfully with ginger, soy, and sesame oil replacing the thyme and lemon. For a heartier version perfect for colder months, stir in sautéed mushrooms and replace spinach with kale. The versatile cooking method remains the same while allowing endless customization based on what ingredients you have on hand.

Frequently Asked Questions About Recipes

→ What type of salmon works best for this dish?

Skinless fillets are ideal, as they cook evenly and sear beautifully in the pan.

→ Can I substitute the orzo with another pasta?

Yes, small pasta shapes like pearl couscous or ditalini can work, though cooking times may vary slightly.

→ How do I prevent the orzo from sticking?

Ensuring you stir the orzo occasionally while it cooks in the broth will help prevent sticking.

→ Can I make this dish ahead of time?

While best served fresh, you can refrigerate leftovers and reheat them gently, adding extra broth if the orzo absorbs too much liquid.

→ What can I use instead of spinach?

You can substitute spinach with baby kale, arugula, or Swiss chard for a similar taste and texture.

→ What toppings go well with this dish?

Freshly ground black pepper, chili flakes, or a squeeze of lemon juice can elevate the flavors further.