Go Back

One Skillet Salmon with Lemon Orzo

One Skillet Salmon with Lemon Orzo is a one-pan dinner where golden, seared salmon rests on bright lemony orzo. Cook the orzo in chicken broth until tender and mostly absorbed, then finish with parmesan for a buttery texture.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 640
Ingredients Equipment Method Notes

Ingredients
  

salmon
  • 4 salmon fillets
orzo
  • 1 cup orzo pasta
  • 2.5 cups chicken broth
oil and aromatics
  • 2 tbsp olive oil
  • 2 cloves garlic, minced
lemon and cheese
  • 2 tbsp lemon juice
  • 1 tsp lemon zest
  • 0.25 cup grated parmesan cheese
garnish and seasoning
  • 1 Fresh parsley, for garnish
  • 0.25 tsp Salt and pepper, to taste

Equipment

  • 1 cast iron skillet

Method
 

Season and sear the salmon
  1. Season the salmon fillets with salt and pepper on both sides.
  2. Heat 2 tbsp olive oil in a large skillet over medium-high heat and sear the salmon for 3–4 minutes per side, until golden and cooked through. Remove and set aside.
Cook the lemon orzo
  1. Add the garlic to the same skillet and sauté for 30 seconds, until fragrant.
  2. Add the orzo and toast for 1 minute, then pour in the chicken broth.
  3. Bring to a simmer and cook for 10–12 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed.
  4. Stir in the lemon juice, lemon zest, and parmesan cheese.
Finish and serve
  1. Nestle the salmon back into the skillet on top of the orzo, garnish with fresh parsley, and serve warm.

Notes

Pro tip: Keep the orzo at a steady simmer and stir occasionally so it cooks evenly and turns creamy as liquid absorbs. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently with a splash of broth or water. Freezing is not recommended because the lemon-parmesan texture softens. For a dairy-light option, use a reduced-fat parmesan and omit none of the lemon for the same bright flavor.