One Skillet Salmon Lemon Orzo (Printable View)
Seared salmon atop creamy lemon orzo pasta, all cooked in one pan for an easy, elegant Mediterranean meal ready in 35 minutes.
# Ingredient List:
→ Fish
01 - 4 skin-on salmon fillets (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 Make It:
01 - Pat salmon fillets completely 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, leaving skin-side down.
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 in orzo pasta and toast for 1–2 minutes, stirring frequently, until pasta is 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 to combine and bring to a gentle boil.
06 - Reduce heat to medium-low, cover with lid, and cook for 8–10 minutes. Stir occasionally to prevent sticking, until orzo is just tender and most liquid has been absorbed.
07 - Nestle salmon fillets skin-side down on top of the orzo. Cover and cook for 3–5 minutes until salmon is cooked through and flakes easily with a fork, and orzo is creamy.
08 - Remove from heat. Stir in butter and grated Parmesan until melted and incorporated. Sprinkle with chopped fresh parsley. Serve immediately with extra lemon wedges on the side.
# Expert Suggestions:
01 -
- Everything happens in one pan, so you get maximum flavor with minimum cleanup
- The salmon stays perfectly tender while the orzo becomes impossibly creamy
02 -
- Pat the salmon thoroughly dry before seasoning, otherwise it will steam instead of sear and you will miss that crispy skin
- Do not overcook the salmon during the initial sear, it will continue cooking when you return it to the skillet
03 -
- Use a microplane or zester to get only the bright yellow outer layer of lemon zest, avoiding the bitter white pith underneath
- If you are not serving wine drinkers, additional broth works perfectly as a substitute, though you might want to add an extra squeeze of lemon juice to maintain the brightness