Pan-Fried Salmon with Creamy Lemon Orzo

Simple and quick salmon recipe with creamy lemon orzo made in one pan. This easy weeknight dinner combines seared salmon fillets with garlic, parmesan, and a zesty lemon cream sauce. Ready in under 30 minutes, it’s perfect for family meals or meal prep. Ideal for fans of healthy salmon recipes, one-pot pasta dishes, and quick high-protein meals.

A flavorful, one-pan dish featuring tender salmon fillets served over a rich, creamy lemon orzo. Perfect for a satisfying weeknight dinner or casual entertaining.

Ingredients

For the Salmon:

• 4 salmon fillets
• Pinch of salt
• Pinch of 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 garlic cloves, peeled and minced
• 230 g (1 cup + 2 tbsp) dried orzo
• 480 ml (2 cups) chicken stock
• 60 ml (¼ cup) double (heavy) cream
• 75 g (¾ cup) grated parmesan
• Zest and juice of ½ lemon
• ¼ tsp salt
• ½ tsp black pepper

To Serve:

• Small bunch of fresh parsley, finely chopped
• Lemon wedges
• Extra black pepper

Instructions

1. Prepare the salmon:
   Place the salmon fillets on a plate. In a small bowl, mix together the salt, garlic salt, black pepper, paprika, and dried parsley. Sprinkle this spice mix over the top of the salmon and pat it down gently so it adheres.
2. Sear the salmon:
   Heat the olive oil and butter in a large skillet over medium-high heat. Place the salmon fillets skin-side up in the pan (seasoned side down). Cook for 3–4 minutes until golden brown, then remove from the pan and set aside, skin-side down.
3. Start the orzo:
   Reduce the heat to medium and add the minced garlic to the pan. Sauté for 30 seconds, stirring constantly to avoid burning.
4. Cook the orzo:
   Add the orzo to the pan and stir to coat it with the garlic butter. Pour in the chicken stock, stir, then nestle the salmon fillets into the orzo, skin-side down.
5. Simmer:
   Increase the heat to medium-high to bring the mixture to a boil. Then reduce to a simmer and cook for 8–9 minutes, stirring occasionally to prevent the orzo from sticking. Move the salmon gently to stir underneath.
6. Finish the dish:
   Stir in the cream, parmesan, lemon zest and juice, salt, and pepper. Once combined, turn off the heat.
7. Garnish and serve:
   Sprinkle with chopped parsley and a pinch of black pepper. Add lemon wedges to the pan for serving.

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Tips

• Use skin-on salmon fillets to help hold their shape during cooking.
• Stir the orzo frequently, especially near the end, to avoid sticking or overcooking.
• If the orzo absorbs liquid too quickly, add a splash of hot water or extra stock as needed.

Variations and Substitutions

• Protein: Swap salmon for trout or even boneless chicken thighs (adjust cooking time accordingly).
• Dairy-free: Use coconut cream and nutritional yeast in place of heavy cream and parmesan.
• Grains: Substitute orzo with pearl couscous or small pasta shapes like ditalini.

FAQs

Can I use frozen salmon?
Yes, but thaw it completely and pat it dry before seasoning and searing.

Can this dish be made ahead?
It’s best served fresh, but leftovers can be refrigerated and reheated gently with a splash of water or cream.

Is orzo gluten-free?
No, but gluten-free orzo alternatives are available at most grocery stores.

Serving Suggestions

• Serve with a side of steamed green beans, asparagus, or a crisp garden salad.
• A chilled glass of white wine like Sauvignon Blanc or Chardonnay pairs well with the creamy lemon flavor.

Why You’ll Love This Recipe

• One pan = less cleanup
• Perfect balance of creamy, zesty, and savory flavors
• Ready in under 30 minutes
• Elegant enough for guests, easy enough for weeknights