One Skillet Salmon Lemon Orzo (Printable version)
Crispy salmon meets bright, creamy lemon orzo for an effortless weeknight dinner.
# 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
# Directions:
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 until shimmering. Place salmon fillets skin-side down and sear for 3-4 minutes until golden brown and crispy. Flip carefully and cook 1-2 minutes more. Transfer salmon to a plate, leaving the flavorful oil in the skillet.
03 - In the same skillet over medium heat, 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 frequently, until lightly golden and fragrant.
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, and cook for 8-10 minutes, stirring occasionally to prevent sticking, until orzo is just tender and most liquid has been absorbed.
07 - Nestle salmon fillets skin-side down directly on top of the orzo. Cover and cook for 3-5 minutes until salmon is cooked through and flakes easily with a fork.
08 - Remove from heat. Stir in butter and Parmesan cheese until melted and creamy. Sprinkle with chopped fresh parsley. Serve immediately with extra lemon wedges on the side.
# Expert Advice:
01 -
- The orzo becomes impossibly creamy without any heavy cream, thanks to starch released right in the pan
- Everything cooks together so the salmon infuses the pasta while the pasta keeps the salmon moist
02 -
- Do not skip toasting the orzo in the pan, this step creates a nutty depth that makes the dish taste restaurant quality
- The salmon continues cooking while nestled in the orzo, so remove it from the pan when it is still slightly underdone
03 -
- Use a pan with a lid that fits tightly, this traps steam and helps the orzo cook evenly
- Zest the lemon before juicing it, this makes it so much easier to get every bit of fragrant oil