One Skillet Salmon with Lemon Orzo (Printable)
Perfectly seared salmon atop creamy lemon orzo, ready in 35 minutes.
# What You'll Need:
→ 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. Add 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. The fish will finish cooking later.
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 constantly, until lightly golden and aromatic.
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 tightly, and cook for 8-10 minutes. Stir occasionally to prevent sticking, until orzo is just tender and most liquid is absorbed. The mixture should be creamy.
07 - Nestle the salmon fillets skin-side down directly on top of the orzo. Cover and cook for 3-5 minutes, until salmon is cooked through to desired doneness and orzo is fully tender and 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 Tips:
01 -
- The salmon stays impossibly moist while it finishes cooking gently atop the orzo, a technique I wish I'd learned years ago
- Clean-up is practically non-existent since everything cooks in one skillet, leaving you more time to actually enjoy your meal
02 -
- Don't skip the step of toasting the orzo in the pan before adding liquid, it creates a nutty depth that makes the difference between good and exceptional
- The salmon continues cooking while nestled on top of the orzo, so removing it after searing prevents overcooking and keeps it perfectly moist
03 -
- Pat the salmon completely dry before seasoning to ensure you get that gorgeous golden sear instead of steaming the fish
- Room temperature salmon fillets cook more evenly, so take them out of the fridge about 20 minutes before starting