This one-skillet salmon with lemon orzo brings bright, zesty flavors and tender salmon together in a creamy, garlicky bed of pasta. The salmon gets a light paprika-garlic crust while the orzo soaks up lemon, Parmesan, and wilted spinach for a silky finish. It’s special because everything cooks in one pan less cleanup, big flavor.
Top reasons to make this tonight:
- Ready quickly for busy weeknights
- Minimal dishes one skillet
- Uses simple pantry staples and fresh spinach
- Family-friendly flavor that feels a little fancy
Why You’ll Love This Recipe
- Ready in about 25–30 minutes
- Made with pantry staples and fresh ingredients
- One pan = easy cleanup
- Bright lemon and creamy Parmesan balance the salmon perfectly
(For a chicken twist with creamy lemon orzo, try this related recipe: One-Skillet Creamy Lemon Chicken Orzo.)
Ingredients
For the Salmon
- 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
For the Lemon Orzo
- 1 yellow onion, finely chopped
- 3 garlic cloves, minced
- 1 cup dry orzo pasta
- 1 tsp dried thyme
- 3 cups low sodium chicken broth
- 5 ounces baby spinach
- Juice from ½ lemon
- ½ cup grated Parmesan
- Freshly ground black pepper, for serving
- Chili flakes, for serving (optional)
Step-by-Step Instructions of One Skillet Salmon with Lemon Orzo
- Pat the salmon dry and season both sides with ½ tsp salt, ½ tsp pepper, paprika, and garlic powder.
- Heat a large skillet over medium-high heat and add olive oil.
- Sear the salmon, skinless-side down, 3–4 minutes until golden; flip and cook 2 more minutes. Remove salmon to a plate and set aside (it will finish cooking later).
- Reduce heat to medium and add butter to the skillet. Add the chopped onion and sauté 3–4 minutes until soft and translucent.
- Add minced garlic and cook 30 seconds until fragrant.
- Stir in the orzo and dried thyme, toasting the orzo 1–2 minutes so it picks up flavor.
- Pour in the chicken broth, bring to a simmer, and cover. Cook 8–10 minutes, stirring once, until orzo is almost tender.
- Nestle the seared salmon back into the skillet on top of the orzo. Sprinkle the remaining ½ tsp salt and ½ tsp pepper over the salmon. Cover and cook 3–5 minutes until salmon is cooked through and orzo is tender.
- Stir in the baby spinach until wilted, then add lemon juice and grated Parmesan. Taste and adjust seasoning.
- Serve with a crack of fresh pepper and a pinch of chili flakes, if desired.
Tips for Success
- Pat salmon dry so it sears nicely and gets a light crust.
- Toast the orzo briefly in the pan it adds a nutty flavor and keeps it from getting mushy.
- Use low-sodium broth so you control final salt; add more if needed at the end.
Substitutions & Variations of One Skillet Salmon with Lemon Orzo
To Make It Vegan/Gluten-Free:
- Use gluten-free orzo (or short gluten-free pasta like rice or quinoa pasta).
- Swap chicken broth for vegetable broth.
- Replace Parmesan with a vegan Parmesan or nutritional yeast, and use olive oil instead of butter.
Variations:
- Add sun-dried tomatoes or roasted red peppers for a sweet, tangy twist.
- Stir in a spoonful of pesto for herbal depth.
- Swap salmon for shrimp or bite-sized chicken pieces adjust cook time accordingly.
Storage Instructions of One Skillet Salmon with Lemon Orzo
Refrigerator:
- Store leftovers in an airtight container for up to 3 days. Reheat gently on the stove with a splash of broth to loosen the sauce.
Freezer:
- Not recommended to freeze once combined with salmon (texture changes). You can freeze cooked orzo separately for up to 1 month and add fresh salmon later.
Make-Ahead:
- Cook the orzo (without spinach and lemon) a day ahead and refrigerate. Reheat with a little broth and finish with spinach, lemon, Parmesan, and freshly cooked salmon.
Frequently Asked Questions (FAQ) of One Skillet Salmon with Lemon Orzo
Can I use orzo made from whole wheat or brown rice?
Yes. Cooking time may change slightly follow package directions and add liquid as needed.
How do I know when salmon is done?
Salmon flakes easily with a fork and reaches an internal temperature of 125–135°F for medium. If you prefer well-done, cook to 145°F.
Can I skip the Parmesan?
Yes the dish will be lighter. Add a drizzle of olive oil and extra lemon for flavor, or use a vegan Parmesan substitute.
Final Thoughts
This One Skillet Salmon with Lemon Orzo is a weeknight winner quick, bright, and comfortingly creamy without lots of fuss. It’s a perfect go-to when you want dinner that feels special but fits into a busy life. Try it, leave a comment, and give it a star rating so others know it’s worth a spot in the weeknight rotation.
Print
One-Skillet Salmon with Lemon Orzo
A quick and cozy dinner featuring tender salmon and creamy lemon orzo, cooked in one skillet for minimal cleanup.
- Total Time: 30 minutes
- Yield: 4 servings
Ingredients
- 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
- 5 ounces baby spinach
- Juice from ½ lemon
- ½ cup grated Parmesan
- Freshly ground black pepper, for serving
- Chili flakes, for serving (optional)
Instructions
- Pat the salmon dry and season both sides with ½ tsp salt, ½ tsp pepper, paprika, and garlic powder.
- Heat a large skillet over medium-high heat and add olive oil.
- Sear the salmon, skinless-side down, for 3–4 minutes until golden; flip and cook 2 more minutes. Remove salmon to a plate and set aside.
- Reduce heat to medium and add butter to the skillet. Add the chopped onion and sauté for 3–4 minutes until soft and translucent.
- Add minced garlic and cook for 30 seconds until fragrant.
- Stir in the orzo and dried thyme, toasting the orzo for 1–2 minutes.
- Pour in the chicken broth, bring to a simmer, and cover. Cook for 8–10 minutes, stirring once, until orzo is almost tender.
- Nestle the seared salmon back into the skillet on top of the orzo. Sprinkle the remaining salt and pepper over the salmon. Cover and cook for 3–5 minutes until salmon is cooked through and orzo is tender.
- Stir in the baby spinach until wilted, then add lemon juice and grated Parmesan. Taste and adjust seasoning.
- Serve with a crack of fresh pepper and a pinch of chili flakes, if desired.
Notes
Pat salmon dry for a nice sear. Use low-sodium broth to control salt level. Can substitute for different proteins or use gluten-free pasta.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: Mediterranean
- Diet: Pescatarian