One Skillet Salmon with Lemon Orzo (Printable)

Perfectly seared salmon over creamy lemon orzo — a vibrant, comforting one-pan Mediterranean meal ready in 35 minutes.

# What You'll Need:

→ Fish

01 - 4 skin-on salmon fillets (about 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 (optional)

→ 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, for serving

# Directions:

01 - Pat salmon fillets dry with paper towels and season both sides generously with salt and pepper.
02 - Heat olive oil in a large, deep skillet over medium-high heat. Add salmon fillets skin-side down and sear for 3 to 4 minutes until golden and crispy. Flip carefully and cook 1 to 2 minutes more. Transfer salmon to a plate, leaving skin-side down.
03 - In the same skillet, add chopped onion and cook for 2 to 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 to 2 minutes, stirring frequently until lightly golden.
05 - Pour in white wine and let simmer for 1 minute. Add broth, lemon zest, and lemon juice. Stir well to combine and bring to a gentle boil.
06 - Reduce heat to medium-low. Cover skillet and cook orzo for 8 to 10 minutes, stirring occasionally, until pasta is tender and most liquid has been absorbed.
07 - Nestle salmon fillets skin-side down on top of the orzo. Cover and cook for 3 to 5 minutes until salmon is cooked through and orzo is creamy.
08 - Remove from heat. Stir in butter and Parmesan until melted and incorporated. Sprinkle with chopped parsley and serve immediately with extra lemon wedges.

# Expert Tips:

01 -
  • The orzo becomes impossibly creamy without any heavy cream, thanks to the starch released right in the pan
  • You get perfectly cooked salmon every time without the stress of timing everything separately
  • This looks impressive enough for dinner guests but takes barely 35 minutes on a Tuesday
02 -
  • The orzo will continue absorbing liquid as it sits, so if it looks a little loose when you turn off the heat, thats actually perfect
  • Removing the salmon after searing prevents overcooking—a mistake I made the first time around
  • Use a deep skillet or youre going to regret it when the orzo bubbles up
03 -
  • Pat your salmon completely dry before seasoning—wet fish steams instead of sears
  • Grate your Parmesan fresh instead of using pre-grated, it melts so much better into the orzo

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