I really like that this whole dish cooks in one skillet, which means fewer dishes and more flavor packed into every bite. The salmon is seasoned with a simple spice rub, seared to perfection, then simmered with creamy orzo that’s tangy from lemon and rich with parmesan. It’s satisfying and elegant enough for guests, but still easy enough for a quick weeknight dinner. I also appreciate how flexible the recipe is—it’s easy to scale or swap ingredients to suit what I have on hand.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the salmon and spice rub:
4 salmon fillets
pinch salt
pinch garlic salt
¼ tsp black pepper
⅛ tsp paprika
½ tsp dried parsley
For the orzo:
2 tbsp olive oil
2 tbsp unsalted butter
2 cloves garlic, peeled and minced
230 g (1 cup + 2 tbsp) dried orzo
480 ml (2 cups) chicken stock
60 ml (¼ cup) heavy cream
75 g (¾ cup) grated parmesan
zest and juice of ½ a lemon
¼ tsp salt
½ tsp black pepper
To serve:
small bunch fresh parsley, finely chopped
lemon wedges
black pepper
Directions
I start by placing the salmon fillets on a plate and mixing the salt, garlic salt, pepper, paprika, and dried parsley. I sprinkle the spice mix on the top of each fillet and gently press it down so it sticks.
In a large frying pan, I heat the olive oil and butter over medium-high heat.
I place the salmon fillets in the pan, skin-side-up (so the spiced side cooks first), and sear for 3–4 minutes until golden brown. Then I remove them and place them skin-side-down on a plate.
I lower the heat to medium and add the garlic, cooking for about 30 seconds while stirring constantly.
I stir in the orzo and add the chicken stock. After mixing, I nestle the salmon fillets (skin-side down) into the orzo.
I bring the mixture to a boil, then reduce the heat and simmer for 8–9 minutes, stirring occasionally to prevent sticking. I gently move the salmon when needed to stir the orzo underneath.
Once the orzo is al dente, I stir in the cream, parmesan, lemon zest and juice, salt, and pepper.
I turn off the heat, sprinkle over fresh parsley, and add a few lemon wedges to the pan before serving.
Servings and timing
This recipe serves 4 people.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Variations
Swap the fish: I sometimes replace salmon with smoked haddock or trout fillets for a different flavor.
Add veggies: Tossing in some frozen peas during the last few minutes of simmering gives a nice pop of color and freshness.
Herb change: Fresh dill or basil works beautifully in place of parsley.
Citrusy twist: I sometimes use lime or orange zest instead of lemon for a slight variation.
Make it spicy: A pinch of red pepper flakes adds a gentle heat to the creamy sauce.
Storage/Reheating
Since the orzo is creamy and delicate, this dish is best eaten right away. When I do have leftovers, I store them in the fridge for up to 2 days. Reheating is a little tricky—I warm it slowly in a skillet with a splash of water or cream to loosen the sauce. The salmon may dry out a bit, so I usually flake it and stir it into the orzo when reheating.
I don’t recommend freezing this dish because the orzo can turn mushy and the cream sauce may separate.
FAQs
Can I use a different type of pasta?
Yes, I sometimes use small pasta shapes like couscous or mini shells if I’m out of orzo. Cooking times may vary slightly.
What if I don’t have heavy cream?
I substitute with half-and-half or whole milk in a pinch, though the sauce won’t be quite as rich. A tablespoon of cream cheese stirred in can also help.
Is this dish gluten-free?
Not as written—since orzo is a wheat-based pasta. I’d use a gluten-free orzo alternative or swap in rice for a gluten-free version.
Can I make this dairy-free?
You can replace the butter and cream with dairy-free alternatives, and use nutritional yeast instead of parmesan. The flavor will change but still be delicious.
How do I keep the salmon from sticking to the pan?
I make sure the pan and oil are hot before adding the salmon and avoid moving it during the first few minutes of cooking to let the crust form.
Conclusion
This pan-fried salmon with creamy lemon orzo is one of my favorite one-pan dinners. It’s quick, flavorful, and gives off that cozy, restaurant-quality feel with very little effort. The zesty lemon, rich parmesan, and perfectly cooked salmon make every bite satisfying—and clean-up is a breeze. Whether I’m cooking for guests or just treating myself, this recipe never disappoints.
