Seared Salmon With Lemon Orzo Recipe

I built a Lemon Salmon Orzo Skillet that brings seared salmon, orzo and simple Mediterranean pantry staples together in one quick, healthy pan.

I love meals that pretend to be fancy but are actually low fuss, and this Lemon Salmon Orzo Skillet is exactly that. The salmon fillets get a crisp that makes you want to take a picture, while the orzo pasta absorbs little pops of brightness so every forkful feels complete.

I swear sometimes the best dinners come from mistakes, and yeah I’ve burned the orzo once, but it still tasted good so who knows. It’s the kind of fish dinner I turn to when I want something healthy and a little unexpected, the kind that makes people ask for seconds.

Ingredients

• Salmon: Rich in protein and omega 3s, heart healthy, gives savory fatty mouthfeel and richness.
• orzo: Pasta like rice, supplies carbs for steady energy, becomes creamy soaking up lemony broth.
• Lemon: Bright citrus adds tang and acid, balances richness, boosts vitamin C and freshness.
• Olive oil: Adds healthy monounsaturated fats, helps sear salmon, and gives a slightly fruity flavor.
• Spinach: Leafy greens add vitamins, iron, and fiber, wilts into the orzo delivering color and nutrients.
• Capers: Small briny pops that cut through fat, giving a salty tang and depth.
• Cherry tomatoes: Sweet acidity, little bursts of juice and color, brighten each bite with fresh summer notes.

Ingredient Quantities

• 1 lb (450 g) salmon fillets, about 2 fillets, skin on, pin bones removed
• Kosher salt and freshly ground black pepper
• 2 tbsp extra virgin olive oil, divided
• 1 tbsp unsalted butter (optional but makes it richer)
• 1 small shallot, finely chopped (or 1/2 small yellow onion)
• 2 garlic cloves, minced
• 1 cup (170 g) orzo pasta
• 2 1/2 cups (600 ml) low sodium chicken or vegetable broth
• 1/2 cup dry white wine (optional)
• Zest and juice of 1 lemon (about 1 tbsp zest and 2 tbsp juice)
• 1 cup baby spinach or arugula, packed
• 1/2 cup cherry tomatoes, halved
• 2 tbsp chopped fresh parsley or dill
• 1 tbsp capers, drained (optional)
• Pinch red pepper flakes (optional)
• Lemon wedges for serving (optional)

How to Make this

1. Pat the salmon dry with paper towels, season both sides generously with kosher salt and pepper, let rest 5 to 10 minutes so it comes closer to room temp and the salt starts to penetrate.

2. Heat a large skillet over medium high until hot, add 1 tablespoon extra virgin olive oil and the butter if using. When the fat is shimmering place the salmon skin side down and press gently with a spatula for 20 to 30 seconds so the skin stays flat. Sear until the skin is crisp and golden about 4 to 5 minutes depending on thickness.

3. Flip the fillets and sear the flesh side 2 to 3 minutes just to color them, then transfer the salmon to a plate skin side up and tent loosely with foil. You want them a little underdone since they will finish in the pan.

4. Reduce heat to medium, add the remaining 1 tablespoon olive oil to the same skillet and toss in the finely chopped shallot. Cook until softened about 1 to 2 minutes, then add the minced garlic and cook 30 seconds more, dont let it burn.

5. Add the orzo to the pan and stir to coat in the oil and brown the grains lightly about 1 to 2 minutes, this toasting gives better flavor.

6. Pour in the white wine if using and scrape up any browned bits from the bottom of the pan, let the wine reduce for 30 to 60 seconds. Then add the 2 1/2 cups low sodium broth and the lemon zest, bring to a gentle simmer. Cover and cook until the orzo is tender about 8 to 10 minutes, stir once or twice and add a splash of water or broth if it seems too dry.

7. Once the orzo is almost done stir in the lemon juice, the packed cup of baby spinach or arugula, the halved cherry tomatoes, the capers if using, and a pinch of red pepper flakes if you want heat. Cook 1 to 2 minutes until the greens wilt and the tomatoes soften. Taste and adjust salt and pepper, add chopped parsley or dill.

8. Nestle the seared salmon back into the orzo, skin side up, spoon some of the sauce over the fillets and cover for 1 to 2 minutes to finish warming through. The center should still be moist and flake easily with a fork, aim for about 125 to 130 F if you use a thermometer.

9. Finish with a little extra drizzle of extra virgin olive oil, more chopped parsley or dill, and lemon wedges for squeezing at the table. Serve straight from the skillet or plate each portion with plenty of those bright tomatoes and greens.

10. Quick tips: always pat fish dry before searing, dont crowd the pan, toast the orzo for better texture, and reserve a splash of broth if you need to loosen the sauce at the end.

Equipment Needed

1. Large heavy skillet with a lid, 10 to 12 inch
2. Fish spatula or thin metal turner
3. Tongs
4. Chef’s knife and cutting board
5. Dry measuring cups, measuring spoons and a liquid measuring cup
6. Wooden spoon or heatproof silicone spatula for stirring
7. Microplane or fine zester and a small bowl for lemon zest/jice
8. Plate and aluminum foil for resting and tenting
9. Paper towels and an instant read thermometer (optional, but handy to hit 125 to 130 F — dont skip if unsure)

FAQ

Seared Salmon With Lemon Orzo Recipe Substitutions and Variations

• Salmon: use trout or arctic char for similar fattiness, or a firm white fish like cod or halibut if you want a milder taste. Tip: cook a minute less per side for trout, its thinner so dont overcook.
• Orzo: swap with Israeli couscous, ditalini or another small pasta, or use Arborio rice if you want a creamier, risotto like result.
• White wine: no wine no problem — use extra broth plus 1 tsp white wine vinegar or a squeeze of lemon, or substitute dry vermouth for similar acidity.
• Capers: replace with chopped green olives, chopped cornichons, or extra lemon zest for a bright salty tang. Olives give brine, zest gives brightness.

Pro Tips

1) Get the skin super crisp: heat the pan until it’s really hot, add oil, lay the fillet skin-side down and press with a spatula for 20-30 seconds so it stays flat. Dont flip it too soon; the skin will release when it’s properly browned.

2) Control the orzo texture: toast the orzo briefly for more flavor, then add hot broth in stages and keep a little extra on hand. If it looks too dry near the end just splash in more liquid, and stop cooking a minute early so it doesnt go mushy from carryover heat.

3) Finish the salmon right: pull it at about 125 F and tent for a minute so it gently comes up to 130 F, or test the thickest part with a fork — it should still be glossy inside and flake easily. This beats overcooking every time.

4) Brighten and balance at the end: finish off with a small pat of butter or a drizzle of good olive oil for silkiness, then add lemon zest, fresh herbs and capers or tomatoes at the last minute so they stay bright. Taste before adding more salt since the broth and capers can already be salty.