One Skillet Salmon Lemon Orzo (Print Version)

Perfectly seared salmon over creamy lemon orzo in one pan

# What You'll Need:

→ Fish

01 - 4 skin-on salmon fillets (about 5 oz each)
02 - 1/2 teaspoon kosher salt
03 - 1/4 teaspoon freshly ground black pepper
04 - 2 tablespoons olive oil

→ Orzo & Aromatics

05 - 1 cup orzo pasta
06 - 1 small yellow onion, finely chopped
07 - 2 garlic cloves, minced
08 - 1/2 teaspoon dried oregano
09 - 1/2 teaspoon chili flakes

→ Liquids

10 - 2 cups low-sodium chicken or vegetable broth
11 - 1/2 cup dry white wine (or additional broth)
12 - Zest and juice of 1 large lemon

→ Finishing & Garnish

13 - 2 tablespoons unsalted butter
14 - 1/4 cup grated Parmesan cheese
15 - 2 tablespoons chopped fresh parsley
16 - Lemon wedges, for serving

# How to Cook:

01 - Pat salmon fillets thoroughly dry with paper towels. Season both sides generously with kosher salt and freshly ground black pepper.
02 - Heat olive oil in a large, deep skillet over medium-high heat until shimmering. Place salmon fillets skin-side down and sear for 3-4 minutes until skin is golden and crispy. Flip carefully and cook 1-2 minutes more. Transfer salmon to a plate, reserving the skillet.
03 - In the same skillet, add chopped onion and cook for 2-3 minutes, scraping up any browned bits from the bottom. Add minced garlic, dried oregano, and chili flakes; sauté for 1 minute until fragrant.
04 - Stir orzo pasta into the aromatic mixture and toast for 1-2 minutes, stirring frequently until lightly golden and nutty.
05 - Pour in white wine and let simmer for 1 minute until slightly reduced. Add broth, lemon zest, and lemon juice. Stir well and bring to a gentle boil.
06 - Reduce heat to medium-low. Cover skillet and cook orzo for 8-10 minutes, stirring occasionally to prevent sticking, until pasta is just tender and most liquid is absorbed.
07 - Nestle salmon fillets skin-side down directly on top of the orzo. Cover and cook for 3-5 minutes until salmon is cooked through to desired doneness and orzo is creamy.
08 - Remove skillet from heat. Stir in butter and Parmesan cheese until melted and incorporated. Sprinkle with chopped fresh parsley. Serve immediately with extra lemon wedges on the side.

# Expert Advice:

01 -
  • The orzo becomes impossibly creamy without any heavy cream, thanks to the starch it releases while cooking
  • Everything happens in one skillet, meaning maximum flavor transfer and minimum cleanup
  • The salmon stays tender because it finishes cooking gently on top of the orzo instead of drying out under the broiler
02 -
  • Dry the salmon thoroughly before seasoning, or it will steam instead of sear and you will miss that crispy skin
  • Do not skip toasting the orzo in the pan, it adds a nutty depth that makes the whole dish taste more complex
  • The orzo continues absorbing liquid after you turn off the heat, so pull it when it still looks slightly saucy
03 -
  • If your orzo absorbs all the liquid before it is tender, add warm broth 1/4 cup at a time
  • Squeeze your lemon juice into a separate bowl first so you can catch any seeds that try to escape
  • Leftovers reheat beautifully with a splash of broth, though the salmon texture is best the first day

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