One Skillet Salmon Lemon Orzo (Printable Version)

Perfectly seared salmon atop creamy lemon orzo in one pan

# What You 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
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

# How-To:

01 - Pat salmon fillets completely dry using 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 for 1-2 minutes more. Transfer salmon to a plate, leaving rendered fat in the skillet.
03 - Add chopped onion to the same skillet and cook for 2-3 minutes, scraping up any browned bits from the bottom. Stir in minced garlic, dried oregano, and chili flakes; sauté for 1 minute until fragrant.
04 - Add orzo pasta to the skillet 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 thoroughly to combine and bring to a gentle boil.
06 - Reduce heat to medium-low. Cover skillet and cook orzo for 8-10 minutes, stirring occasionally to prevent sticking, until pasta is tender and most liquid has been absorbed.
07 - Nestle salmon fillets skin-side down on top of the orzo. Cover and cook for 3-5 minutes until salmon is cooked through and flakes easily with a fork, while orzo becomes creamy.
08 - Remove skillet from heat. Stir in butter and Parmesan cheese until melted and incorporated. Sprinkle with chopped fresh parsley. Serve immediately with extra lemon wedges on the side.

# Expert Hints:

01 -
  • The orzo becomes impossibly creamy without any heavy cream, thanks to the starch released right in the pan
  • You get that crispy salmon skin while the fish stays perfectly tender and moist
  • Everything cooks in one skillet so cleanup takes literally two minutes
02 -
  • Dont skip patting the salmon completely dry or youll never get that gorgeous crispy skin that makes this dish so special
  • Let the orzo toast in the pan for that full minute before adding liquid, it makes a huge difference in the final flavor depth
  • The orzo continues absorbing liquid even after you remove it from heat, so take it off when it still looks a little loose
03 -
  • Room temperature salmon cooks more evenly, so let it sit out for 15 minutes before you start cooking
  • Use a microplane for the lemon zest to get just the bright yellow part without any bitter white pith

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