Pan-Fried Salmon with Creamy Lemon Orzo
Golden salmon fillets rest on a bed of lemony, parmesan orzo in this one-pan dinner that’s fast, fresh, and full of flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: American-Italian
Ingredients
Salmon & Spice Rub:
4 salmon fillets
Pinch salt
Pinch 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 cloves garlic, peeled and minced
230 g (about 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 a lemon
¼ tsp salt
½ tsp black pepper
To Serve:
Small bunch fresh parsley, finely chopped
Lemon wedges
Extra black pepper
Instructions
Prepare Salmon: Place salmon on a plate. Mix salt, garlic salt, pepper, paprika, and dried parsley, then sprinkle and press onto the salmon tops.
Sear Salmon: Heat olive oil and butter in a large skillet over medium-high heat. Add salmon fillets, spice-side down. Cook for 3–4 minutes until golden. Remove and set aside.
Cook Garlic: Lower heat to medium, add garlic, and sauté for 30 seconds.
Add Orzo & Broth: Stir in dried orzo, then pour in chicken stock.
Simmer with Salmon: Nestle salmon fillets into the orzo, skin-side down. Bring to a boil, then reduce to a simmer for 8–9 minutes, stirring occasionally to prevent sticking.
Finish the Sauce: Stir in cream, parmesan, lemon zest and juice, salt, and pepper until creamy.
Serve: Turn off heat. Sprinkle with parsley, garnish with lemon wedges, and serve hot.
Notes
Best served fresh. Reheating can cause orzo to become sticky and salmon to dry out.
Swaps: Substitute salmon with smoked haddock or trout. Add frozen peas for color.
Scaling: Halve ingredients for 2 servings; cooking times remain the same.
Find it online: https://elladishes.com/pan-fried-salmon-with-creamy-lemon-orzo/
