One-skillet dinners are my weekday lifeline, and this One Skillet Salmon with Lemon Orzo is the kind of meal that looks—and tastes—like you spent twice as long in the kitchen. Seared salmon sits on a bed of lemony, Parmesan-streaked orzo and wilted spinach, all finished in the same pan for minimal cleanup and maximum flavor. If you like fast salmon dinner ideas with a fresh twist, try the BBQ salmon tacos with mango slaw for another weeknight favorite.
Why you’ll love this dish
This recipe hits three things most home cooks want: speed, flavor, and easy cleanup. In about 25–30 minutes you get a protein-rich main and a creamy, pasta-like side that simulates risotto without the constant stirring. The lemon and Parmesan brighten the orzo; paprika and garlic powder give the salmon a simple, crowd-pleasing crust.
“We made this on a busy Tuesday and my whole family asked for seconds—the orzo is remarkably creamy and the salmon stayed juicy.”
It’s a great pick for weeknight dinners, simple date nights, or when you need a one-pan showstopper for guests.
The cooking process explained
Think of this as two quick jobs in one pan: sear the salmon, then build the orzo. Key steps are patting the fish dry before seasoning, searing to develop color (3–4 minutes per side), then using the fond (the browned bits) to flavor the orzo when you sauté the onion and garlic. Toasting the orzo for a minute adds a light nutty note, and cooking it directly in broth keeps the dish creamy without cream. Finish with spinach, lemon juice, and Parmesan, then nestle the salmon back in to heat through.
What you’ll need
- 4 skinless salmon fillets (about 6 oz each)
- 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
- 1 yellow onion, finely chopped
- 3 garlic cloves, minced
- 1 cup dry orzo pasta
- 1 tsp dried thyme
- 3 cups low-sodium chicken broth (or vegetable broth for pescatarian)
- 5 oz baby spinach
- Juice from ½ lemon (about 1–2 tbsp)
- ½ cup grated Parmesan
- Freshly ground black pepper, for serving
- Chili flakes, for serving (optional)
Ingredient notes and swaps:
- For gluten-free, use a gluten-free small pasta like orzo-shaped rice pasta or short-grain rice. Cooking times will vary.
- Swap chicken broth for vegetable broth to keep it fully pescatarian.
- Use fresh thyme in place of dried (1 tbsp fresh for 1 tsp dried) for brighter flavor.
Step-by-step instructions
- Prep: Grate the Parmesan, finely chop the onion, and mince the garlic. Pat salmon fillets dry with paper towels. In a small bowl, mix paprika, garlic powder, and ½ tsp salt and pepper; rub this on both sides of the fillets. Reserve the remaining salt and pepper for the orzo.
- Sear salmon: Heat olive oil and butter in a large nonstick skillet over medium-high heat until shimmering. Add salmon and sear 3–4 minutes per side until nicely browned. It won’t be fully cooked through—remove and set aside on a plate.
- Build aromatics: Reduce heat to medium. Add the chopped onion and minced garlic to the skillet. Cook, stirring, until softened and fragrant, about 2 minutes. Stir in the dried thyme and the remaining ½ tsp salt and pepper.
- Toast orzo: Add the orzo to the pan and toast, stirring, for 1 minute to coat with oil and pick up pan flavors.
- Cook orzo: Pour in the 3 cups of broth and bring to a boil. Reduce heat to medium-low to maintain a simmer. Cook uncovered, stirring occasionally to prevent sticking, until the orzo is almost al dente and most liquid is absorbed, about 8 minutes.
- Finish greens and cheese: Add the baby spinach and stir until wilted, about 1–2 minutes. Stir in lemon juice and grated Parmesan. If the mixture is too thick, add a splash more broth to loosen. Taste and adjust salt.
- Return salmon: Nestle the seared salmon fillets back into the skillet and simmer 2–3 minutes to heat through and let flavors meld. Salmon should reach your preferred doneness—see tips below for internal temps.
- Serve: Top with freshly ground black pepper and a pinch of chili flakes if you like heat. Serve straight from the pan.
Best ways to enjoy it
This is substantial as-is, but you can elevate or pair it:
- A crisp green salad and a lemon wedge as an easy side.
- A chilled glass of Sauvignon Blanc or Pinot Grigio cuts through the richness.
- For another skillet pasta option with bold flavors, try the sticky honey garlic sausage pasta skillet.
Plate the orzo first, place the salmon on top, and finish with extra lemon zest or torn basil for freshness.
Storage and reheating tips
- Refrigerate: Cool to room temperature and refrigerate in an airtight container within 2 hours. Use within 3 days.
- Freeze: You can freeze salmon and orzo, but texture changes—freeze in a tight container for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheat: Gently reheat on the stovetop over low heat with a splash of broth to loosen the orzo. If using a microwave, reheat in short bursts and stir between cycles to avoid drying the salmon.
- Food safety: USDA recommends cooking fish to an internal temperature of 145°F (63°C). Many chefs prefer 125–130°F for medium-rare, which is safe for quality if you source high-quality fish and follow proper storage. Use a probe thermometer if you’re unsure.
Pro chef tips
- Pat salmon dry: Removing surface moisture ensures a better sear and browning.
- Don’t overcrowd the pan: If your skillet is small, sear in batches so each fillet gets proper contact with the pan.
- Use low-sodium broth: That lets you control seasoning—adjust the final salt after adding Parmesan.
- Toast the orzo: That extra minute develops flavor and keeps the grains distinct.
- Rest briefly: Let the salmon rest 1–2 minutes off heat before serving so juices redistribute.
Creative twists
- Citrus-herb: Finish with a parsley-lemon gremolata (parsley, lemon zest, garlic, olive oil) instead of just lemon juice.
- Creamy: Stir in 2–3 tbsp cream or creme fraiche with the Parmesan for a richer finish.
- Mediterranean: Add chopped sun-dried tomatoes, olives, and oregano; swap Parmesan for crumbled feta.
- Gluten-free or grain-free: Replace orzo with pearl couscous-style gluten-free pasta, short-grain rice, or even cauliflower rice (reduce liquid and cooking time).
- Spice it up: Add a teaspoon of smoked paprika or a pinch of cayenne to the salmon rub for a smokier kick.
FAQ
Q: How long does this take start to finish?
A: Plan on 25–30 minutes from prep to table if your ingredients are ready. Searing and the orzo simmer are the main time segments.
Q: Can I use frozen salmon fillets?
A: Yes—thaw overnight in the fridge first for even cooking. If you must use partially frozen fish, increase sear time slightly and be cautious of uneven doneness.
Q: What if my orzo absorbs the broth too quickly?
A: Add an extra ¼ cup of hot broth or water and continue cooking until tender. Orzo varies by brand, so adjust liquid as needed.
Q: Is the salmon safe if I cook to 125–130°F?
A: The USDA recommends 145°F for fish safety, but many professional kitchens serve salmon around 125–130°F for optimal texture. If you prefer to follow USDA guidance, cook until the thickest part reads 145°F; expect a firmer, flakier texture.
Q: Can I make this ahead for meal prep?
A: Yes—cook through step 6, cool, and store in containers. Reheat gently with a splash of broth and finish by warming the salmon. Consume within 3 days for best quality.
If you want variations or help adjusting seasoning amounts for larger batches, tell me how many servings you need and I’ll scale it for you.
One Skillet Salmon with Lemon Orzo
Ingredients
For the Salmon
- 4 fillets skinless salmon fillets about 6 oz each
- 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
For the Orzo
- 1 cup dry orzo pasta
- 1 tsp dried thyme
- 3 cups low-sodium chicken broth (or vegetable broth for pescatarian)
- 5 oz baby spinach
- ½ cup grated Parmesan
For Garnish
- Freshly ground black pepper for serving
- Chili flakes for serving (optional)
Aromatics
- 1 yellow onion finely chopped
- 3 cloves garlic minced
Instructions
Preparation
- Grate the Parmesan, finely chop the onion, and mince the garlic.
- Pat salmon fillets dry with paper towels.
- In a small bowl, mix paprika, garlic powder, and ½ tsp salt and pepper; rub this on both sides of the fillets.
Sear Salmon
- Heat olive oil and butter in a large nonstick skillet over medium-high heat until shimmering.
- Add salmon and sear 3–4 minutes per side until nicely browned.
- Remove salmon from the pan and set aside on a plate.
Build Aromatics
- Reduce heat to medium.
- Add the chopped onion and minced garlic to the skillet and cook, stirring, until softened and fragrant, about 2 minutes.
- Stir in the dried thyme and the remaining ½ tsp salt and pepper.
Toast Orzo
- Add the orzo to the pan and toast, stirring, for 1 minute to coat with oil and pick up pan flavors.
Cook Orzo
- Pour in the 3 cups of broth and bring to a boil.
- Reduce heat to medium-low to maintain a simmer.
- Cook uncovered, stirring occasionally to prevent sticking, until the orzo is almost al dente and most liquid is absorbed, about 8 minutes.
Finish Greens and Cheese
- Add the baby spinach and stir until wilted, about 1–2 minutes.
- Stir in lemon juice and grated Parmesan. If the mixture is too thick, add a splash more broth to loosen. Taste and adjust salt.
Return Salmon
- Nestle the seared salmon fillets back into the skillet and simmer 2–3 minutes to heat through.
Serve
- Top with freshly ground black pepper and a pinch of chili flakes if you like heat. Serve straight from the pan.