One Skillet Salmon With Lemon Orzo Recipe

One skillet salmon with lemon orzo has become my go-to recipe for busy weeknights when I’m craving something fresh, hearty, and comforting—all in under 30 minutes. What’s not to love about this dish? You get perfectly seared salmon, creamy orzo, and a burst of lemony goodness in every bite. The best part is that you only need one skillet, which means fewer dishes (and that’s always a win!). Whether you’re a seafood lover or just looking for a new recipe to add to your rotation, this one is sure to become a favorite.

Now, I have a soft spot for any recipe that uses orzo because it’s like pasta but somehow feels more luxurious, especially when cooked in broth. I stumbled upon this recipe on a cold weeknight when I wanted to cook something quick and comforting without sacrificing flavor. The blend of paprika and garlic on the salmon, paired with the creamy orzo and wilted spinach, was exactly what I needed. One bite, and I knew I had a new staple on my hands.

Let me walk you through it!

this RECIPE

The origin story (or, how I fell in love with one-pan meals)

I think my love for one-skillet meals goes back to my college days. I didn’t have much time or energy to cook, but I wanted real food—something more satisfying than takeout. One night, I experimented with searing salmon and cooking everything else in the same pan. Not only did it simplify clean-up, but it also helped all the flavors blend together. The skillet caught every drop of flavor from the salmon and incorporated it into the rest of the dish. Fast forward a few years, and here we are with this lemon orzo version, which I swear is one of the best yet.

Let’s talk ingredients: salmon, orzo, and more

Here’s why each ingredient plays a key role in this dish:

• Salmon fillets: The star of the show! Salmon is not only rich in omega-3 fatty acids, but it also gets a beautiful crust from the paprika and garlic powder. You can swap it with trout or even cod if you prefer.
• Orzo pasta: Orzo is a tiny, rice-shaped pasta that cooks quickly and absorbs flavors like a dream. If you’re out of orzo, feel free to try small pasta shapes like ditalini or even quinoa for a healthier twist.
• Baby spinach: Adds a pop of color and freshness, not to mention it’s packed with nutrients like iron and vitamin C. If you’re not a fan of spinach, arugula or kale would work just as well.
• Lemon juice: Brightens up the entire dish. Fresh lemon juice is key here, so try not to use bottled if you can avoid it.
• Parmesan cheese: Gives the orzo its creamy, savory richness. You could substitute it with Pecorino Romano or a dairy-free alternative if needed.

A little secret: the seasoning combo of paprika, garlic powder, and thyme is what brings it all together, giving the dish a well-rounded, slightly smoky flavor.

Kitchen gear: what you need (and what you can totally skip)

For this recipe, you’ll need a large nonstick skillet or a cast-iron pan that’s wide enough to fit the salmon fillets comfortably. The skillet is crucial because it helps develop that golden crust on the fish and keeps the orzo from sticking.

A microplane or fine grater will make quick work of grating the Parmesan, while a good chef’s knife is essential for finely chopping the onion and mincing the garlic. If you don’t have a microplane, you can always use a box grater (it’ll just take a little more effort). And honestly, if you don’t have a fine chopping board or want to avoid too much prep, pre-minced garlic and frozen chopped onions can save you some time in a pinch.

Step-by-step: my foolproof method (and a few hard-learned lessons)

Step 1: Season and sear the salmon

Start by patting the salmon fillets dry—this helps them crisp up better when they hit the pan. I’ve made the mistake of not drying them enough, and they ended up more steamed than seared. Sprinkle both sides of the fillets with paprika, garlic powder, salt, and pepper.

Heat up a tablespoon of olive oil and a small knob of butter over medium-high heat in your skillet. The butter adds flavor while the oil helps with the higher heat. Place the salmon fillets skin-side down and sear for 3-4 minutes on each side. You want a nice golden crust, so resist the urge to move them around too much! Once done, remove them from the pan and set them aside.

Step 2: Sauté the onion and garlic

In the same skillet (don’t clean it—those salmon bits are flavor gold!), reduce the heat to medium and toss in the chopped onion and minced garlic. Stir them around for about 2 minutes until they’re soft and fragrant. Add a pinch of dried thyme, the rest of the salt, and black pepper for good measure.

Step 3: Toast the orzo

Now, stir in the dry orzo. You want to toast it for about a minute, just until it smells nutty. This step helps develop the flavor of the pasta. Then, pour in the chicken broth and bring it to a boil. Once it’s bubbling, lower the heat to medium-low so it simmers gently.

Step 4: Let the orzo cook

Cook the orzo uncovered, stirring every couple of minutes to keep it from sticking to the bottom. After about 8 minutes, most of the liquid should be absorbed, and the orzo will be almost al dente (it’ll keep cooking a bit later). This is where I’ve occasionally overcooked the orzo, so just keep an eye on it!

Step 5: Add spinach, lemon, and Parmesan

Toss in your baby spinach and stir until it’s wilted—about 2 minutes. Then, stir in the lemon juice and grated Parmesan. This is when the dish really comes together. The orzo will turn creamy, and the lemon gives it a bright, tangy lift. Taste it and adjust the seasoning if needed.

Step 6: Finish it up

Nestle the salmon fillets back into the skillet. Let them simmer in the orzo for another 2-3 minutes to warm them through. By this point, the salmon will be perfectly cooked, and all the flavors will have melded together.

Finally, sprinkle with some freshly ground black pepper and, if you like a little heat, a pinch of chili flakes.

Variations and adaptations (because we all love to experiment)

One of the best things about this recipe is how easily it can be adapted! Here are a few ideas:

• Gluten-free option: Swap out the orzo for a gluten-free pasta or even cooked quinoa.
• Vegan twist: If you want to make this vegan, you can replace the salmon with roasted tofu or chickpeas and use vegetable broth instead of chicken broth. A plant-based Parmesan substitute would also do the trick.
• Seasonal veggies: In the summer, try adding cherry tomatoes or zucchini instead of spinach. For a wintery twist, roasted butternut squash would be amazing here!
• Spicy variation: If you like a bit more heat, mix in a spoonful of harissa or sriracha to the broth while the orzo cooks. It’ll give the dish a nice kick.

Serving ideas to impress

If you’re serving this dish at a small dinner gathering, I suggest plating each salmon fillet on top of a generous bed of orzo and spinach. You can garnish it with some extra grated Parmesan, a few lemon wedges, and a sprinkle of fresh parsley or basil for a pop of color.

For a more casual family meal, just serve it straight from the skillet. Less fuss, and it still looks beautiful. You could add a simple side salad with arugula, shaved fennel, and a light vinaigrette to balance the richness of the dish.

drink pairings

With the lemony brightness in this dish, I find that light, citrus-forward beverages work best. A sparkling water with lemon or lime is always a refreshing option. If you’re feeling a bit fancier, try serving it with a cucumber-mint lemonade or a homemade ginger iced tea—both drinks offer a bit of zing without overpowering the flavors of the salmon and orzo.

Storage and reheating tips

This dish stores surprisingly well, making it perfect for meal prepping! You can store the leftovers in an airtight container in the fridge for up to 2 days. When reheating, add a splash of chicken broth or water to the skillet to loosen up the orzo and keep it from drying out. Warm it gently over low heat, and if you want, you can even squeeze a bit more lemon juice over the top to refresh the flavors.

Adjusting for different serving sizes

This recipe makes four servings, but if you’re cooking for fewer people, it’s easy to adjust. You can halve the recipe for two, though I often make the full batch and enjoy the leftovers. On the flip side, if you’re cooking for a crowd, just double the ingredients—but be sure to use a larger skillet! You might also need to add a little more broth as the orzo cooks to keep it creamy.

FAQs

Can I use another type of fish besides salmon?

Yes! Trout, cod, or even sea bass would be delicious in this recipe. Just adjust the cooking time based on the thickness of the fillets.

What if I don’t have orzo?

Small pasta shapes like ditalini or pearl couscous work well. You can also try quinoa or rice for a gluten-free option.

Can I use frozen spinach instead of fresh?

Absolutely! Just make sure to thaw and drain the spinach well before adding it to the skillet to avoid extra liquid.

How do I prevent the orzo from sticking to the pan?

Make sure to stir the orzo occasionally while it’s simmering. If it starts to look too dry, add a splash more broth or water to keep it loose and creamy.

Can I make this dish ahead of time?

Yes, you can! Just store the cooked salmon and orzo separately and reheat them gently before serving. The salmon reheats best in the skillet rather than the microwave to preserve its texture.

Print