Pan-Fried Salmon with Creamy Lemon Orzo

Why You’ll Love This Recipe

I love how the orzo soaks up all the garlicky, lemony goodness from the pan while the salmon cooks right on top, adding flavor and richness. Everything comes together in one skillet, making cleanup easier and flavors more intense. The cream and Parmesan make the orzo lush, while the lemon keeps it light. It’s balanced, satisfying, and always a crowd-pleaser at my table.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Salmon and Spice Rub:

• 4 salmon fillets

• Pinch of salt

• Pinch of garlic salt

• ¼ teaspoon black pepper

• ⅛ teaspoon paprika

• ½ teaspoon dried parsley

Orzo:

• 2 tablespoons olive oil

• 2 tablespoons unsalted butter

• 2 cloves garlic, minced

• 230 g (1 cup + 2 tablespoons) dried orzo

• 480 ml (2 cups) chicken stock

• 60 ml (1/4 cup) heavy (double) cream

• 75 g (3/4 cup) grated Parmesan

• Zest and juice of ½ a lemon

• ¼ teaspoon salt

• ½ teaspoon black pepper

To Serve:

• Fresh parsley, finely chopped

• Lemon wedges

• Extra black pepper

Directions

1. I start by placing the salmon fillets on a plate and mixing the salt, garlic salt, black pepper, paprika, and dried parsley in a small bowl. I sprinkle the spice rub over the top of the salmon and pat it in gently.

2. I heat the olive oil and butter in a large skillet over medium-high heat. Then I add the salmon, spice-side down, and sear it for 3–4 minutes until golden brown. I remove the salmon and set it aside, skin-side down.

3. Turning the heat to medium, I add the garlic and sauté for about 30 seconds until fragrant.

4. I stir in the orzo, followed by the chicken stock, making sure everything is well combined.

5. I nestle the salmon fillets back into the orzo, skin-side down, and bring the mixture to a boil. Then I reduce the heat to a simmer and cook for 8–9 minutes, stirring occasionally to prevent sticking.

6. I gently move the salmon around with tongs while stirring underneath to ensure the orzo cooks evenly.

7. When the orzo is al dente, I stir in the cream, Parmesan, lemon zest, lemon juice, salt, and pepper.

8. I turn off the heat, sprinkle fresh parsley over everything, crack some black pepper on top, and serve with lemon wedges.

Servings and timing

This recipe serves 4 people and takes 30 minutes from start to finish—10 minutes of prep and 20 minutes to cook. It’s quick enough for a weeknight dinner but fancy enough for a weekend treat.

Variations

• Swap the salmon: I sometimes use trout or smoked haddock for a different flavor twist.

• Add veggies: A handful of frozen peas stirred in during the last five minutes makes it even more complete.

• Use shrimp: I swap salmon for shrimp for a faster-cooking, seafood variation.

• Make it lighter: I reduce the cream to 2 tablespoons and add more chicken stock for a lighter finish.

• Add heat: A pinch of red pepper flakes gives the orzo a subtle kick.

Storage/Reheating

This dish is best served fresh. If I need to store leftovers, I keep them in an airtight container in the fridge for up to 2 days. When reheating, I warm it gently on the stove with a splash of stock or cream to loosen up the orzo. The salmon may lose its crispiness when reheated, but the flavors will still be delicious.

FAQs

Can I use another pasta instead of orzo?

I stick with orzo because it cooks quickly and soaks up sauce beautifully, but small pasta shapes like ditalini or acini di pepe can work in a pinch.

What’s the best way to tell if salmon is cooked?

I check if it flakes easily with a fork and turns opaque in the center. If I’m unsure, a thermometer should read 125–130°F for medium doneness.

Can I make this dish dairy-free?

Yes, I use plant-based butter, dairy-free cream, and nutritional yeast or a vegan Parmesan alternative.

Can I cook the salmon fully before adding to the orzo?

I prefer to finish it in the orzo so it stays moist and adds flavor to the dish, but it’s fine to cook it through beforehand and add it back at the end.

What can I serve with it?

It’s a full meal on its own, but I sometimes serve it with a simple green salad or roasted asparagus for extra color and crunch.

Conclusion

Pan-Fried Salmon with Creamy Lemon Orzo is one of those dishes that feels fancy but is actually incredibly easy. With a perfect blend of textures and flavors—crispy salmon, creamy pasta, and fresh lemon—it’s a reliable favorite when I want something hearty, fresh, and fast. One pan, bold flavor, and no leftovers guaranteed.

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