One Skillet Salmon with Lemon Orzo

This one-skillet salmon with lemon orzo combines perfectly seared salmon fillets with creamy, lemony orzo pasta, fresh spinach, and Parmesan cheese—all cooked in a single pan for minimal cleanup. The result is a restaurant-quality meal that comes together in just 30 minutes, perfect for busy weeknights when you want something impressive without the fuss.

I created this recipe during a particularly hectic week when I needed something quick but still wanted to put a proper dinner on the table. My family was so impressed they thought I had spent hours in the kitchen, and now it's in our regular rotation for those nights when time is tight but we refuse to compromise on flavor.

Ingredients

• Salmon fillets: Choose fresh, center-cut pieces with firm flesh and no fishy smell for best results
• Sweet paprika: Adds a subtle smoky flavor without heat that complements the salmon beautifully
• Garlic powder: Provides even flavor distribution across the salmon surface
• Orzo pasta: This rice-shaped pasta absorbs flavors wonderfully while maintaining a pleasant texture
• Fresh spinach: Wilts perfectly into the orzo adding color, nutrition, and a slight earthiness
• Lemon juice: Brightens the entire dish and cuts through the richness of the salmon and Parmesan
• Parmesan cheese: Adds a salty umami flavor and creates a creamy texture when melted into the hot orzo
• Chicken broth: Forms the flavorful cooking liquid for the orzo instead of plain water
• Dried thyme: Adds a subtle herbal note that works well with both the salmon and the orzo

Step-by-Step Instructions

Prep and Season:

Pat salmon fillets completely dry with paper towels to ensure proper searing. Season both sides generously with garlic powder, sweet paprika, salt, and pepper, pressing the seasonings into the flesh to adhere. Prepare all remaining ingredients before heating the pan as the cooking process moves quickly once started.

Sear the Salmon:

Heat oil and butter in a large skillet until shimmering but not smoking. Carefully place seasoned salmon in the pan and cook undisturbed for 3-4 minutes until a golden crust forms. Flip once and cook another 3-4 minutes. The salmon should be almost but not completely cooked through as it will finish cooking later. Remove to a plate and tent loosely with foil.

Create the Flavor Base:

Reduce heat to medium and add onions to the same pan, scraping up any browned bits from the salmon. Cook until softened and translucent, about 2 minutes. Add garlic and cook just until fragrant, about 30 seconds, being careful not to burn it. Stir in dried thyme and remaining salt and pepper to bloom the flavors in the fat.

Toast and Cook the Orzo:

Add dry orzo directly to the flavor base and stir constantly for one minute to toast the pasta, which adds a subtle nutty flavor. Pour in chicken broth and bring to a boil, then reduce to a steady simmer. Cook uncovered for about 8 minutes, stirring occasionally to prevent sticking, until most liquid is absorbed and orzo is nearly tender.

Add the Greens and Cheese:

Stir in fresh spinach and cook just until wilted, about 2 minutes. The spinach will reduce dramatically in volume. Add lemon juice and Parmesan cheese, stirring until cheese melts and creates a creamy sauce. If mixture seems too dry, add a splash more broth until you reach your desired consistency.

Finish the Dish:

Return the salmon to the skillet, nestling it into the orzo. Simmer gently for 2-3 minutes until salmon is heated through and fully cooked. The residual heat will finish cooking the salmon without drying it out. Taste the orzo and adjust seasonings if needed before serving.

pin it

The quality of your Parmesan cheese makes a noticeable difference in this recipe. I once splurged on a chunk of authentic Parmigiano Reggiano and grated it fresh instead of using the pre-grated variety. The depth of flavor was incredible—slightly nutty, complex, and with that perfect salty bite that elevated the entire dish to new heights.

Perfect Pairing Ideas

This one-skillet wonder stands beautifully on its own, but if you're looking to round out the meal, consider serving it with a simple arugula salad dressed with lemon vinaigrette. The peppery greens complement the rich salmon while the acidic dressing echoes the lemon notes in the orzo. For wine lovers, a crisp Pinot Grigio or unoaked Chardonnay makes an excellent pairing, cutting through the richness of the dish while highlighting its bright flavors.

Make-Ahead and Storage Tips

While this dish is best enjoyed fresh, you can prepare components ahead of time to streamline dinner. Season the salmon and chop all vegetables up to 24 hours in advance. Store them separately in the refrigerator until ready to cook. Leftover salmon and orzo can be refrigerated in an airtight container for up to 2 days. Reheat gently in a covered skillet with a splash of broth or water to restore moisture. For best results when reheating, bring to room temperature for 15 minutes before warming on medium-low heat.

Customization Options

This versatile recipe welcomes many variations. Try swapping spinach for kale or Swiss chard—simply add these heartier greens a few minutes earlier to allow proper cooking time. Not a fan of salmon? Substitute boneless chicken thighs or large shrimp, adjusting cooking times accordingly. For a vegetarian version, omit the salmon and add roasted chickpeas or sautéed mushrooms for protein and umami flavor. Mediterranean enthusiasts might enjoy adding chopped sundried tomatoes, olives, or artichoke hearts to the orzo for an additional flavor dimension.

pin it

A restaurant-quality dish ready in just 30 minutes—sure to become a family favorite!

Frequently Asked Questions

→ Can I use salmon with skin for this dish?

Yes, you can use skin-on salmon fillets. Cook them skin-side down first until crispy (about 4-5 minutes), then flip and continue as directed. The skin provides extra flavor and prevents the salmon from breaking apart during cooking.

→ What can I substitute for orzo pasta?

If orzo isn't available, you can substitute small pasta shapes like small shells, ditalini, or pearl couscous. Rice can also work, though you may need to adjust the cooking time and liquid amount accordingly.

→ How do I know when the salmon is perfectly cooked?

Perfectly cooked salmon should flake easily with a fork but still maintain a slightly translucent center. For medium doneness, the internal temperature should reach about 125-130°F (52-54°C). The salmon will continue cooking slightly when returned to the skillet in the final step.

→ Can I make this dish ahead of time?

This dish is best enjoyed fresh, but you can prepare components in advance. Cook the orzo mixture without the salmon and refrigerate. When ready to serve, reheat the orzo mixture with a splash of broth, then cook fresh salmon to add on top. Alternatively, fully cooked leftovers can be refrigerated for 2 days and gently reheated.

→ What vegetables can I add to this dish?

This versatile dish works well with many vegetables. Try cherry tomatoes, asparagus, peas, zucchini, or bell peppers. Add quick-cooking vegetables in the last few minutes of cooking, while harder vegetables should be added earlier with the orzo to ensure they're properly cooked.

→ Is this dish gluten-free?

The recipe as written is not gluten-free since orzo is made from wheat. For a gluten-free version, substitute the orzo with gluten-free small pasta, quinoa, or rice, and ensure your chicken broth is certified gluten-free.