Name: One Skillet Salmon with Lemon Orzo
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: Salmon fillets, skin on or off; Orzo pasta; Olive oil; Garlic, minced; Shallots or onion, finely chopped; Chicken or vegetable broth; Heavy cream or Greek yogurt; Fresh lemon juice and zest; Parmesan cheese, grated; Fresh herbs (such as parsley or dill); Salt and black pepper

I’m excited to share this simple yet elegant One Skillet Salmon with Lemon Orzo. It brings together tender salmon fillets, bright and zesty orzo, and a creamy sauce—all in one pan for an easy cleanup and a delicious meal.

Why You’ll Love This Recipe

When I’m craving a wholesome meal that looks and tastes gourmet but doesn’t require fuss, this salmon with lemon orzo is my go-to. It’s full of bright citrus flavor, comforting textures, and the rich satisfaction of perfectly cooked salmon—all made in a single skillet. Plus, it’s ideal for weeknight dinners or casual weekend gatherings.

Ingredients

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

Salmon fillets, skin on or off
Orzo pasta
Olive oil
Garlic, minced
Shallots or onion, finely chopped
Chicken or vegetable broth
Heavy cream or Greek yogurt
Fresh lemon juice and zest
Parmesan cheese, grated
Fresh herbs (such as parsley or dill)
Salt and black pepper

Directions

Season the salmon fillets with salt and pepper and set aside.
Heat a drizzle of olive oil in a large skillet over medium-high heat. Sear the salmon, skin‑side down first, until golden, then flip briefly until just cooked through. Transfer salmon to a plate.
In the same skillet, add more oil if needed and sauté garlic and shallots until fragrant and translucent.
Pour in the orzo and toast it gently for a minute or two, stirring to coat.
Add broth, bring to a simmer, and cook until the orzo is tender and most liquid is absorbed, stirring occasionally.
Stir in heavy cream (or Greek yogurt), lemon juice and zest, and Parmesan until creamy. Season to taste.
Nestle the salmon fillets back into the orzo, spooning some sauce over the tops, and let everything warm together for a couple of minutes.
Garnish with fresh herbs and serve directly from the skillet.

Servings and timing

This recipe makes 4 generous servings. Preparation takes about 10 minutes, cooking takes around 20 minutes, so I usually have it on the table in about 30 minutes.

Variations

Herb swaps: I like using dill for a fresh note, but parsley or chives work beautifully too.
Cream alternative: I sometimes use Greek yogurt instead of cream for tang and protein, but I loosen it with a splash of broth first.
Veggie boost: I’ll stir in baby spinach or asparagus tips toward the end for color and nutrition.
Lemon twist: For extra zing, I’ll top each plate with a lemon slice or drizzle more juice right before serving.

Storage/reheating

To store: I transfer leftovers to an airtight container and refrigerate for up to 3 days.
To reheat: I gently reheat in a skillet over low heat with a splash of broth to refresh the sauce. If using a microwave, I add a little broth, cover loosely, and heat in short bursts, stirring in between.

FAQs

1. Can I use frozen salmon?

Yes—I thaw it completely, pat it dry, and cook it as I would fresh salmon. It works well and tastes great.

2. What can I substitute for heavy cream?

Greek yogurt or half-and-half are good options. I whisk Greek yogurt with a bit of broth to prevent curdling.

3. My orzo turned sticky—what should I do?

Next time I’ll reduce the heat slightly and stir gently so it doesn’t stick. If it still clumps, I add a splash more broth and fluff it with a fork.

4. Can I make this ahead of time?

I don’t recommend assembling it fully ahead, but I sometimes cook the orzo and refrigerate it separately. Then I reheat the orzo and add freshly cooked salmon.

5. How do I know when the salmon is done?

I look for an internal temperature of 125–130 °F (52–54 °C) or until the flesh flakes easily with a fork. I remove it from the pan while it’s still slightly underdone and let it finish cooking with residual heat.

Conclusion

I love how this One Skillet Salmon with Lemon Orzo comes together quickly and delivers elegant flavors without fuss. The creamy, citrusy orzo paired with tender salmon is always a hit, whether I’m cooking for family or hosting friends. I hope making this just one time will turn it into one of your favorites, too.