What is the best way to cook salmon with orzo in one skillet?

The best method is to sear the salmon first, then remove it while cooking the orzo in the same skillet using broth. This allows the orzo to absorb all the delicious flavor. Finish by returning the salmon to the pan for a final warm-through.

Can I use frozen salmon for One Skillet Salmon with Lemon Orzo recipe?

Yes, frozen salmon works well as long as it’s fully thawed and patted dry. This prevents excess water from affecting the sear or diluting the flavor of the lemon orzo.

What flavors go well with lemon orzo and salmon?

Fresh herbs like parsley, dill, or thyme pair beautifully with lemon orzo and salmon. Additional touches like garlic, parmesan, or a hint of crushed red pepper enhance the citrus and savory profile.

How do I keep orzo from overcooking in a skillet meal?

Sauté the orzo briefly before adding liquid, and cook with just enough broth to absorb. Stir occasionally and remove from heat once it reaches a creamy, al dente texture to avoid mushiness.

One Skillet Salmon with Lemon Orzo – 1 Simple, Delicious Winner

Ingredients

Scale

4 salmon fillets (skin-on, about 6 oz each)
1 ½ cups orzo
2 tablespoons olive oil
1 small onion, finely chopped
3 garlic cloves, minced
2 ½ cups chicken or vegetable broth
1 lemon (zested and juiced)
½ cup heavy cream
¼ cup grated parmesan
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)

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Instructions

Let salmon sit at room temperature for 10–15 minutes. Pat dry and season with salt and pepper.
Heat olive oil in a large skillet over medium-high heat. Sear salmon skin-side down for 4–5 minutes, flip, and cook for 2–3 more minutes. Remove and set aside.
In the same skillet, add onion and cook until soft, about 3 minutes. Stir in garlic for 1 minute.
Add orzo and toast for 1 minute. Pour in broth, bring to a boil, then reduce heat and simmer for 10–12 minutes, stirring occasionally.
Stir in cream, lemon juice, and zest during the last 2 minutes of cooking. Add parmesan and mix well.
Return salmon to the pan, nestling it into the orzo. Cover and cook for 2 more minutes until heated through.
Garnish with parsley and serve immediately.

Notes

Substitute cream with coconut cream for a dairy-free version.
Use preserved lemon or white wine vinegar if fresh lemon isn’t available.
Store leftovers in an airtight container for up to 3 days. Reheat orzo with a splash of broth.

Author: Paula
Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dinner
Method: One Skillet
Cuisine: Mediterranean