One Skillet Salmon with Lemon Orzo (Printer-friendly)
Perfectly seared salmon atop creamy lemon orzo — a vibrant, comforting one-pan Mediterranean meal ready in 35 minutes.
# What You'll Need:
→ Fish
01 - 4 skin-on salmon fillets (about 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 (optional)
→ 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 Prepare:
01 - Pat salmon fillets 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. 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 (it 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 skillet and cook orzo for 8–10 minutes, stirring occasionally to prevent sticking, until just tender and most of the liquid is absorbed.
07 - Nestle the salmon fillets skin-side down on top of the creamy orzo. Cover and cook for 3–5 minutes, until salmon is cooked through to desired doneness and orzo is perfectly creamy.
08 - Remove skillet from heat. Stir in butter and grated Parmesan until melted and incorporated. Sprinkle generously with chopped fresh parsley. Serve immediately with extra lemon wedges on the side.
# Expert Advice:
01 -
- The salmon stays impossibly moist because it steams directly over the pasta, meaning no more dry fish disasters
- You get that fancy restaurant vibe with minimal effort and only one pan to clean afterward
02 -
- Do not skip transferring the salmon to that plate after searing because it will overcook if you leave it in the pan while building the pasta base
- The orzo continues absorbing liquid even after you remove it from heat, so take it off when it still looks slightly looser than you want the final consistency to be
03 -
- Pat your salmon absolutely dry with paper towels before seasoning, as any moisture will prevent proper searing and make the skin stick to the pan
- Grate your Parmesan from a wedge if possible because pre grated cheese resists melting smoothly into the sauce