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If you’re looking for a one-pan meal that’s quick, packed with flavor, and minimal cleanup, this salmon with lemon orzo checks all the boxes. It’s buttery, a little tangy, and packed with flavor, but don’t worry, I’m not about to hit you with a mouthful of straight lemon.
The orzo cooks up perfectly tender (not mushy!), soaks in all that garlicky goodness, and gets finished with Parmesan and a swirl of butter. One pan, no fuss, and definitely no complaints at the table.
Here is Why This One Pan Salmon and Orzo Recipe Works
One pan, zero hassle. Everything cooks up in a single skillet, which means fewer dishes and more time to actually enjoy dinner. You’re welcome.
Perfectly creamy (without cream). The orzo absorbs all that garlicky, lemony broth, then gets finished with Parmesan and butter for a silky, rich texture, no heavy cream needed.
Cooks in under 30 minutes. A quick, no-fuss meal that’s ready in less time than it takes to debate what to make for dinner.
The Ingredients
- Pantry: Orzo pasta, chicken broth, Garlic powder, salt, black pepper, olive oil
- Produce: Onion, garlic, lemon, fresh parsley
- Meat: Salmon
- Dairy: Parmesan, butter
Recipe Variations
Tomato and Goat Cheese Salmon Orzo: Stir in 1 cup of roasted cherry tomatoes and crumble in ⅓ cup of goat cheese.
Mediterranean Salmon Orzo: Swap the Parmesan for crumbled feta and add chopped fresh basil, oregano, and artichoke hearts.
Spinach and Pea Salmon Orzo: Stir in 1 cup of fresh spinach and ½ cup of peas during the last few minutes of cooking.
For more salmon recipes, try our salmon marsala and lemon salmon pasta.
Recipe Tips
- Pat the salmon dry. This helps it sear properly, giving you a golden crust instead of a steamed exterior.
- Don’t overcook the salmon. It only needs a few minutes per side before setting it aside. It will finish cooking when you add it back to the orzo.
- Toast the orzo. Stirring the orzo in olive oil for a minute before adding the broth gives it a slightly nutty, rich flavor.
- Watch the liquid. Orzo soaks up broth fast, so keep an eye on it and add a splash of water or broth if it starts looking too dry before it’s tender.
- Zest first, juice second. It’s way easier to zest a whole lemon than one that’s already been cut. Save yourself the struggle.
- Orzo tends to thicken up in the fridge, so when reheating, add a splash of broth or water to bring it back to life.
- Adjust the lemon to your taste. If you love bold citrus, add more zest or a final squeeze of lemon at the end. If you prefer it milder, start with less and add as needed.
- Stir occasionally, but not constantly. Too much stirring can make the orzo gummy, so give it a few stirs as it simmers but let it do its thing.
Storing and Reheating Leftovers
Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.
Freeze: Let everything cool completely, then transfer to an airtight, freezer-safe container. Freeze for up to 2 months.
Reheat: Warm the orzo in a skillet over low heat with a splash of broth or water, stirring occasionally until heated through.
For the microwave, reheat the orzo in 30-second intervals, stirring as needed. Place the salmon on a separate plate and warm it in 10-second bursts to avoid overcooking.
If you have extra salmon, try my fennel salmon salad.
Salmon with Orzo Pasta
What’s for dinner? An easy, one-skillet salmon with the best garlicky lemon orzo you’ve ever had. It’s buttery, a little tangy (but not too tangy), and basically the kind of dish you’ll keep sneaking bites of straight from the pan. And the best part? Only one pan to clean. So yes, dinner’s handled, no takeout menu required.
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One Skillet Salmon with Lemon Orzo
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Ingredients
For the salmon:
- 4 salmon fillets, about 6 ounces each
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 tablespoon olive oil
For the orzo:
- 1 tablespoon olive oil
- ½ small onion, finely diced (or 1 shallot)
- 2 to 3 garlic cloves, minced
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1¼ cups dry orzo pasta
- ½ cup sun-dried tomatoes, chopped
- 2½ to 3 cups chicken broth
- zest from 1 lemon
- 3 tablespoons fresh lemon juice
- 2½ cups baby spinach
- ⅓ cup grated parmesan cheese
- 2 to 3 tablespoons butter
- fresh chopped parsley, for garnish
Instructions
Sear the salmon:
- Pat the salmon fillets dry and season both sides with salt and pepper.
- Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
- Place the salmon fillets skin-side down (if using skin-on) and cook for about 3-4 minutes per side, until golden brown and just shy of your preferred doneness. The salmon will continue cooking slightly when added back to the orzo.
- Transfer the salmon to a plate and tent with foil to keep warm.
Make the orzo:
- In the same skillet, add another tablespoon of olive oil. Reduce heat to medium and add the diced onion. Cook for 2-3 minutes, until softened.
- Stir in the garlic, garlic powder, salt, and black pepper, cooking for another 30 seconds until fragrant.
- Add the orzo and sun-dried tomatoes, stirring for 1-2 minutes to lightly toast the pasta.
- Pour in 2-½ cups of chicken broth, stir, and bring to a gentle simmer. Cook, stirring occasionally, until the orzo is tender and most of the liquid is absorbed (about 10 minutes). Add additional broth (¼ cup to ½ cup) if you would like the orzo a bit saucier.
Finish the dish:
- Stir in the lemon zest, lemon juice, and baby spinach, letting the spinach wilt.
- Add Parmesan and butter, stirring until the orzo is creamy. Adjust seasoning with more salt and black pepper if needed.
- Nestle the cooked salmon back into the skillet and continue cooking for 1-2 minutes until the salmon is warmed through. Garnish with chopped fresh parsley prior to serving.
Notes
- You can use skin-on or skinless salmon fillets. Skin-on fillets help hold the fish together while cooking. If using frozen salmon, make sure to thaw completely and pat dry before cooking.
- To get a nice sear, don’t move the salmon too soon. Let it cook undisturbed for 3-4 minutes before flipping. If the fillets stick, they need more time before flipping.
- The orzo will absorb liquid as it cooks. Start with 2-½ cups of broth and add more as needed for a creamier texture.
- If you don’t have spinach, substitute kale or arugula.
- Leftovers keep well for up to 2 days in the fridge. Reheat gently over low heat with a splash of broth to loosen the orzo. Avoid microwaving the salmon too long, as it can dry out.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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