One Skillet Salmon Lemon Orzo (Printable)

Crispy salmon meets creamy lemon orzo in this easy one-pan Mediterranean dinner.

# What You'll Need:

→ Fish

01 - 4 skin-on salmon fillets (5 oz each)
02 - ½ teaspoon kosher salt
03 - ¼ 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 - ½ teaspoon dried oregano
09 - ½ teaspoon chili flakes

→ Liquids

10 - 2 cups low-sodium chicken or vegetable broth
11 - ½ cup dry white wine (or additional broth)
12 - Zest and juice of 1 large lemon

→ Finishing & Garnish

13 - 2 tablespoons unsalted butter
14 - ¼ cup grated Parmesan cheese
15 - 2 tablespoons chopped fresh parsley
16 - Lemon wedges

# How-To Steps:

01 - Pat salmon fillets thoroughly dry with paper towels. Season both sides generously with kosher salt and freshly ground black pepper.
02 - Heat olive oil in a large, deep skillet over medium-high heat until shimmering. Place salmon fillets skin-side down and sear for 3–4 minutes until skin is golden and crispy. Flip carefully and cook 1–2 minutes more. Transfer salmon to a plate to rest.
03 - In the same skillet, add chopped onion and cook for 2–3 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 orzo pasta into the skillet and toast for 1–2 minutes, stirring frequently until lightly golden and fragrant.
05 - Pour in white wine and let simmer for 1 minute until slightly reduced. 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 8–10 minutes, stirring occasionally to prevent sticking, until just tender and most liquid is absorbed.
07 - Nestle salmon fillets skin-side down on top of the orzo. Cover and cook for 3–5 minutes, until salmon is cooked through and flakes easily with a fork.
08 - Remove skillet from heat. Stir in unsalted butter and grated Parmesan until melted and creamy. Sprinkle chopped fresh parsley over the top. Serve immediately with extra lemon wedges on the side.

# Expert Suggestions:

01 -
  • The orzo becomes impossibly creamy, almost like a risotto, but with half the effort and attention
  • Everything cooks in one skillet, meaning you can spend more time eating and less time scrubbing pots
  • The salmon stays perfectly moist because it finishes cooking gently over the steaming orzo
02 -
  • Don't skip drying the salmon thoroughly with paper towels, any moisture on the surface will prevent proper searing
  • The orzo will continue absorbing liquid as it rests, so don't worry if there seems to be a little extra sauce when you remove it from heat
03 -
  • Use a microplane or fine grater for the lemon zest, you want just the outer yellow part without any bitter white pith
  • If your pan is smaller than 12 inches, cook the salmon in two batches to avoid overcrowding, which causes steaming instead of searing

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