Skillet Lemon Salmon with Orzo Recipe

ByLily
Jump to Recipe· 4.6 from 10 reviews

If you’re on the hunt for a comforting yet bright dinner, I can’t recommend this Skillet Lemon Salmon with Orzo Recipe enough. It’s got that perfect combo of flaky, tender salmon, citrusy brightness, and creamy, garlicky orzo that just hits all the right notes. Plus, it all comes together in one pan, meaning less cleanup and more time to enjoy your meal (or your company!). Trust me, once you make this, it’ll become one of your weeknight favorites.

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Why This Recipe Works

  • One-Pan Wonder: Cooking salmon and orzo together keeps flavors melded without the fuss of multiple pots.
  • Bright, Balanced Flavors: Lemon adds just the right pop to buttery salmon and earthy spinach.
  • Comfort Meets Freshness: Creamy Parmesan orzo paired with tender salmon makes every bite satisfying yet light.
  • Simple Ingredients, Big Impact: Pantry staples come together in a fresh, elevated way.
Skillet Lemon Salmon with Orzo, Lemon Salmon recipe, One-pan salmon dinner, Healthy salmon and orzo, Quick salmon pasta - A white pan holds a dish with four pieces of cooked salmon in the center. The salmon is a light orange color with a browned, slightly peppered top layer. Around the salmon, there is a layer of yellow orzo pasta mixed with bright green spinach leaves. The pasta looks soft and slightly shiny, and the spinach leaves are wilted but still colorful. A wooden spoon with some pasta and spinach is resting on the left edge of the pan. The pan sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

This Skillet Lemon Salmon with Orzo Recipe is made with ingredients that complement each other beautifully — from the savory salmon fillets to the nutty Parmesan and fresh spinach. I always recommend using fresh lemon juice and good-quality chicken broth because they really lift the flavors.

Skillet Lemon Salmon with Orzo, Lemon Salmon recipe, One-pan salmon dinner, Healthy salmon and orzo, Quick salmon pasta - Flat lay of four skinless salmon fillets seasoned with paprika and garlic powder, a small mound of finely chopped yellow onion, three peeled garlic cloves, a small pile of dry orzo pasta, a few sprigs of dried thyme, fresh baby spinach leaves, half a lemon cut to show the juicy interior, a small white ceramic bowl with grated Parmesan cheese, a small white ceramic bowl of olive oil, a small white ceramic bowl of unsalted butter, a small white ceramic bowl filled with low sodium chicken broth, coarse ground black peppercorns in a neat pile, and red chili flakes in a small white ceramic bowl, all arranged with perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Salmon fillets: Skinless works best here for easy searing and a tender bite.
  • Salt & black pepper: The essentials for seasoning—feel free to adjust amounts to your liking.
  • Sweet paprika & garlic powder: These add a subtle smoky warmth and savory depth to the salmon.
  • Olive oil & unsalted butter: The combination creates a rich cooking base with a nice balance of flavors.
  • Yellow onion: Provides sweetness and body when softened with garlic.
  • Garlic cloves: Minced for bright and aromatic punch.
  • Dry orzo pasta: This tiny pasta cooks up creamy and carries the flavors of the broth and cheese perfectly.
  • Dried thyme: Adds a fragrant herbal note that pairs wonderfully with lemon and salmon.
  • Low sodium chicken broth: Keeps the orzo moist with savory undertones, plus control over saltiness.
  • Baby spinach: Wilted in at the end for freshness and a pop of green.
  • Lemon juice: Brightens and balances the richness.
  • Grated Parmesan: Gives the orzo a creamy, umami boost—don’t skimp here!
  • Chili flakes & fresh pepper (for serving): Optional but highly recommended for a little heat and freshness on top.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love experimenting with this Skillet Lemon Salmon with Orzo Recipe depending on what I have on hand or what mood I’m in. Don’t hesitate to add your own spin — it’s pretty forgiving and flexible.

  • Variation: Sometimes I toss in sun-dried tomatoes or olives for a Mediterranean twist that adds great color and flavor.
  • Greens swap: Can’t find baby spinach? Arugula or kale work well too — just wilt them later in the cooking.
  • Make it vegan: Skip the salmon and Parmesan, use vegetable broth and a vegan cheese alternative — you’ll still get a tasty orzo base.
  • Extra zing: If you love lemon, add some lemon zest to the orzo while cooking for an extra burst of citrus.

Step-by-Step: How I Make Skillet Lemon Salmon with Orzo Recipe

Step 1: Prep & Season Like a Pro

Start by grating your Parmesan if it’s not pre-grated, and finely chop the yellow onion and mince the garlic — prep makes everything smoother. Then, pat your salmon dry with paper towels to help the seasoning stick and promote a nice sear. Season both sides evenly with garlic powder, sweet paprika, and half of the salt and pepper. Taking the time to season thoroughly here really takes the flavor up a notch.

Step 2: Sear Your Salmon

Heat the olive oil and butter together in a large nonstick skillet over medium-high heat. The combo helps get a great golden crust on your salmon. Place the fillets in the pan and don’t move them too soon — about 3-4 minutes per side is ideal for a crusty exterior and tender, moist inside. Remove the salmon and set aside, but keep those pan juices — they’ll be the base for your orzo.

Step 3: Build Flavor with Onion, Garlic & Herbs

Lower the heat to medium, then add your chopped onion and minced garlic into the skillet. Cook for about 2 minutes, stirring frequently to avoid burning — you want them soft and fragrant, not browned. Toss in the dried thyme along with the remaining salt and pepper to wake up those herbs. This step infuses the orzo with wonderful layers of flavor straight from the start.

Step 4: Toast & Cook the Orzo

Add the dry orzo into the skillet and toast it by stirring constantly for about a minute. Toasting helps develop a nutty flavor and prevents mushiness. Pour in the chicken broth, crank the heat to boiling, then reduce it to medium-low to maintain a gentle simmer. Keep stirring occasionally so the orzo cooks evenly and doesn’t stick to the pan. After about 8 minutes, it should be nearly al dente with most of the liquid absorbed — perfect for the next step.

Step 5: Add Spinach, Lemon & Parmesan

Stir in the baby spinach and simmer until wilted—usually around 2 minutes is enough. Then pour in the fresh lemon juice and sprinkle the grated Parmesan over the mixture. Stir gently, and if the orzo looks too dry, add a splash more broth to keep it creamy. Taste and adjust salt if needed — this is where I often tweak seasoning based on how tangy or salty I like it.

Step 6: Bring It All Together with Salmon

Carefully nestle your seared salmon fillets back into the skillet on top of the orzo. Let everything simmer together for 2-3 minutes, just enough for the salmon to warm through without overcooking. This final meld really ties the flavors together, with the orzo soaking up any extra juices from the fish.

Step 7: Serve with a Peppery Kick

When plating, I love topping the salmon and orzo with a generous crack of fresh black pepper and a sprinkle of chili flakes for a gentle heat that wakes up the whole dish. Grab your fork and dig in!

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Tips from My Kitchen

  • Salmon Thickness Matters: Thicker fillets need a bit more searing time; thin ones cook quickly so watch closely to avoid drying out.
  • Toast the Orzo: Don’t skip this step—it really amps the flavor and prevents sticky mushiness.
  • Butter Advantages: Adding butter with oil helps get that golden crust while adding richness.
  • Simmer Gently: Keep the heat medium to medium-low after boiling broth to prevent burning or sticking and for tender orzo.

How to Serve Skillet Lemon Salmon with Orzo Recipe

Skillet Lemon Salmon with Orzo Recipe - Serving Suggestion

Garnishes

I keep it simple but flavorful with freshly ground black pepper and chili flakes as my go-to garnishes. Sometimes I sprinkle a little chopped fresh parsley or dill for a pop of color and a subtle herbaceous note. Lemon wedges on the side are also a nice touch — you can add an extra squeeze whenever you want.

Side Dishes

This dish is pretty complete on its own, but I love pairing it with a crisp green salad or roasted vegetables like asparagus or Brussels sprouts for a balance of textures. A crusty piece of garlic bread or a light cucumber salad can also round out the meal nicely, especially when entertaining.

Creative Ways to Present

Once, I served this at a small dinner party and topped each salmon fillet with thin lemon slices and fresh dill sprigs — it made the plates look beautiful and fresh. Serving the orzo underneath as a bed gives a restaurant-style presentation that’s sure to impress. For a casual brunch vibe, I’ve also tried adding a poached egg on top!

Make Ahead and Storage

Storing Leftovers

I pop leftovers into an airtight container and store them in the fridge for up to 2 days. If you can, separate the salmon from the orzo to avoid the fish flavor soaking too much into the pasta overnight.

Freezing

Freezing this dish isn’t my top pick because salmon’s texture changes after thawing, but if you want to, freeze the orzo and salmon separately wrapped well in foil or freezer bags. Consume within 1 month for best flavor.

Reheating

When reheating, gently warm the orzo over low heat with a splash of broth or water to keep it creamy. Salmon reheats best at low temperature or in a microwave in short bursts to avoid drying out. Adding a fresh squeeze of lemon after reheating brightens everything back up.

FAQs

  1. Can I use salmon with skin on for the Skillet Lemon Salmon with Orzo Recipe?

    Yes, you can use skin-on salmon if you prefer—it will add a crispy texture when seared properly. Just make sure to score the skin gently so it cooks evenly, and crisp skin side down first. Adjust cooking time slightly depending on the thickness of the fillet.

  2. What can I substitute for chicken broth?

    You can use vegetable broth or even water with a bit of added seasoning if you’re out of chicken broth. Just remember chicken broth adds a savory depth that really elevates the orzo, so try to use a flavorful substitute for the best results.

  3. Is there a way to make this recipe dairy-free?

    Absolutely! Skip the butter and Parmesan, and use olive oil plus a dairy-free cheese alternative or nutritional yeast to add a cheesy flavor. This still works great and keeps things creamy.

  4. How can I tell when the salmon is cooked perfectly?

    Look for opaque, flaky flesh that separates easily with a fork. If you have a food thermometer, aim for an internal temperature of 125-130°F (52-54°C) for moist, tender salmon—remember it will keep cooking a bit from residual heat.

  5. Can I make this recipe ahead of time?

    You can prepare all elements in advance, but I highly recommend cooking the salmon fresh to maintain its texture. The orzo can be made ahead and gently reheated when ready to serve for quicker weeknight dinners.

Final Thoughts

This Skillet Lemon Salmon with Orzo Recipe holds a special place in my weeknight cooking rotation because it strikes the perfect balance between comfort food and fresh, bright flavors. It’s approachable yet impressive, and one pan means less work for me — and you’ll feel like a kitchen rockstar too. Give it a go, tweak it with your favorite add-ins, and enjoy a meal that feels both wholesome and satisfying. Once you try it, I bet it’ll become one of your staples just like it did for me!

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Skillet Lemon Salmon with Orzo Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 10 reviews
  • Author: Lily
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Mediterranean
  • Diet: Low Salt
Print Recipe

Description

A delightful one skillet salmon recipe featuring perfectly seared salmon fillets served over creamy lemon orzo with baby spinach and Parmesan, making for a quick and flavorful dinner.

Ingredients

Salmon

  • 4 skinless salmon fillets
  • 1 tsp salt – divided
  • 1 tsp coarsely ground black pepper – divided
  • 1 tsp sweet paprika
  • 1 tsp garlic powder
  • 1 tbsp olive oil
  • 1 tsp unsalted butter

Orzo and Vegetables

  • 1 yellow onion – finely chopped
  • 3 garlic cloves – minced
  • 1 cup dry orzo pasta
  • 1 tsp dried thyme
  • 3 cups low sodium chicken broth
  • 5 ounces baby spinach
  • juice from ½ lemon
  • ½ cup grated Parmesan

Garnish

  • freshly ground black pepper – for serving
  • chili flakes – for serving

Instructions

  1. Prep Ingredients: Grate the Parmesan cheese, finely chop the onion and mince the garlic cloves. Pat the salmon fillets dry with a paper towel. Season both sides of the salmon with garlic powder, sweet paprika, and half of the salt and pepper.
  2. Sear Salmon: Heat olive oil and butter in a large nonstick pan or skillet over medium-high heat. Add the salmon fillets and sear for 3 to 4 minutes on each side until nicely browned. Remove the salmon from the skillet and set aside.
  3. Cook Aromatics: Reduce heat to medium. Add garlic and onion to the skillet and cook until soft and fragrant, about 2 minutes. Stir in dried thyme and the remaining salt and pepper.
  4. Toast Orzo: Add orzo pasta to the skillet and toast for 1 minute while stirring to coat with the aromatics and oil.
  5. Add Broth and Simmer: Pour in the low sodium chicken broth and bring the mixture to a boil. Reduce heat to medium-low to maintain a gentle simmer. Cook uncovered, stirring occasionally to prevent sticking, until the orzo is almost al dente and most of the liquid is absorbed, about 8 minutes.
  6. Incorporate Spinach and Flavor: Add baby spinach to the skillet, stir to combine, and simmer until wilted, about 2 minutes. Stir in fresh lemon juice and grated Parmesan cheese. Add more broth if the mixture is too dry. Taste and adjust salt as needed.
  7. Reheat Salmon: Return the salmon fillets to the skillet, nestling them into the orzo mixture. Simmer for 2 to 3 minutes until the salmon is heated through.
  8. Serve: Top with freshly ground black pepper and chili flakes to taste. Serve immediately and enjoy!

Notes

  • Use low sodium chicken broth to control the saltiness of the dish.
  • If you prefer, substitute chicken broth with vegetable broth for a lighter flavor.
  • Ensure to pat the salmon dry before seasoning to achieve a good sear.
  • You can substitute baby spinach with fresh kale or swiss chard if desired.
  • Adjust chili flakes to your preferred spice level or omit if sensitive to heat.
  • If the orzo absorbs too much liquid before it’s fully cooked, add additional broth or water as needed.

Nutrition

  • Serving Size: 1 serving
  • Calories: 450 kcal
  • Sugar: 2 g
  • Sodium: 450 mg
  • Fat: 20 g
  • Saturated Fat: 5 g
  • Unsaturated Fat: 13 g
  • Trans Fat: 0 g
  • Carbohydrates: 30 g
  • Fiber: 3 g
  • Protein: 35 g
  • Cholesterol: 75 mg

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