Seared Salmon With Lemon Orzo Recipe

I created a Lemon Salmon Orzo Skillet that pairs perfectly seared salmon with zesty lemon orzo, tender spinach and bright herbs for a quick, healthy Mediterranean dinner.

Whenever I’m short on time I turn to this skillet of seared salmon and orzo, because somehow it always feels like a little win. The salmon fillets get that golden crust while the orzo soaks up whatever pan magic happens, and you end up with something that tastes like you spent way more time on it than you did.

I don’t always know how it works, I just know it does, and that little surprise keeps me coming back. It’s one of those Fish Dinner Recipes I keep telling myself I’ll stop making too often, but never do.

Ingredients

• Salmon: Rich in protein and omega 3 fats great for brain and heart health.
• Orzo: Pasta grain gives carbs for energy, small fiber amount, fills you up.
• Lemon: Bright sourness adds acidity and vitamin C, cuts fatty flavors nicely.
• Extra virgin olive oil: Heart healthy monounsaturated fats, silky flavor, cooks gently.
• Spinach: Leafy greens loaded with iron, fiber and vitamins, wilts down fast.
• Cherry tomatoes: Sweet acidic pops, provide lycopene and vitamin C, brighten each bite.
• Parmesan: Salty umami cheese adds richness and protein a little goes far.
• Capers: Briny little buds give tangy punch and a salty counterpoint.

Ingredient Quantities

• 4 salmon fillets (about 6 oz each), skin on, pin bones removed
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons extra virgin olive oil
• 1 tablespoon unsalted butter
• 1 cup dry orzo
• 1 small shallot, finely chopped
• 2 cloves garlic, minced
• 2 cups low sodium chicken or vegetable broth
• Zest of 1 lemon and 2 tablespoons fresh lemon juice
• 1 cup cherry tomatoes, halved
• 2 cups baby spinach, packed
• 1/4 cup freshly grated Parmesan cheese
• 2 tablespoons chopped fresh parsley
• 1/2 teaspoon red pepper flakes (optional)
• 1 tablespoon capers, drained (optional)
• Lemon wedges for serving (optional)

How to Make this

1. Pat 4 salmon fillets (skin-on, pin bones removed) dry with paper towels, season both sides generously with kosher salt and freshly ground black pepper, and let sit while you heat the pan so it comes closer to room temp.

2. Heat a large skillet over medium-high, add 2 tablespoons extra virgin olive oil. When oil shimmers, place salmon skin-side down and press gently with a spatula for 20 seconds so the skin makes full contact. Sear until skin is crisp and golden, about 4 to 6 minutes depending on thickness, then flip and sear the flesh side 1 to 2 minutes. Transfer salmon to a plate; it will finish cooking later.

3. Turn heat to medium, add 1 tablespoon unsalted butter to the same skillet. When butter melts, add 1 small finely chopped shallot and sauté 1 to 2 minutes until softened, then add 2 cloves minced garlic and cook 30 seconds until fragrant.

4. Add 1 cup dry orzo to the skillet and toast, stirring, about 1 minute so it picks up all those browned bits from the salmon.

5. Pour in 2 cups low sodium chicken or vegetable broth, add zest of 1 lemon and 2 tablespoons fresh lemon juice, bring to a simmer. Reduce heat to low-medium, cover and cook, stirring once or twice, until orzo is almost al dente, about 8 to 10 minutes. If it looks dry before the orzo is done add up to 1/2 cup more broth or water.

6. Stir in 1 cup halved cherry tomatoes and 2 cups packed baby spinach during the last 2 minutes so tomatoes soften and spinach wilts. Add 1/4 cup freshly grated Parmesan cheese, 2 tablespoons chopped fresh parsley, and 1/2 teaspoon red pepper flakes if using; taste and season with more salt and pepper if needed.

7. Nestle the seared salmon back on top of the orzo, skin-side up if you like the crispness retained, spoon some sauce over the fish, cover briefly and let everything warm together for 1 to 3 minutes until salmon reaches your preferred doneness (about 125 to 130 F for medium-rare). If you prefer the skin extra crispy, leave it off the rice and finish skin-side up.

8. Stir in 1 tablespoon drained capers if using, check seasoning, and finish with a small knob of butter or a drizzle of olive oil for shine if desired. Save a pinch of lemon zest for garnish.

9. Serve the salmon over the lemon orzo with lemon wedges on the side, sprinkle with a little extra parsley and the reserved lemon zest. Enjoy warm; leftovers keep well refrigerated for 2 days.

Equipment Needed

1. Large heavy skillet (10 to 12 inch), stainless steel or nonstick
2. Fish spatula or thin metal spatula to press and flip the salmon
3. Paper towels and a plate or shallow dish for patting and resting the fish
4. Measuring cups and measuring spoons
5. Microplane or fine grater for lemon zest and Parmesan
6. Cutting board and sharp chefs knife for shallot, garlic and tomatoes
7. Wooden spoon or silicone spatula for stirring and scraping browned bits
8. Instant read thermometer, optional, to check salmon doneness

FAQ

Seared Salmon With Lemon Orzo Recipe Substitutions and Variations

• Salmon fillets: swap for trout (very similar fat and flavor), halibut (leaner so cook a bit less since it flakes), or firm tofu (press well, cut into slabs and sear on medium high with a bit more oil)
• Dry orzo: use couscous or small pasta like acini di pepe or fregola (same-ish ratios), or quinoa for a gluten free option (use about 1 3/4 cups liquid per cup quinoa and simmer ~15 minutes)
• Low sodium broth: substitute with vegetable broth for a vegetarian dish, or 1/2 cup dry white wine plus 1 1/2 cups water for more brightness, or plain water plus a bouillon cube if thats all you have
• Freshly grated Parmesan: try Pecorino Romano for a saltier tang, Asiago for a milder note, or nutritional yeast to make it vegan (taste and add salt if needed)

Pro Tips

– Make the skin ridiculously crisp: pat the salmon super dry, get the oil hot until it just shimmers, press the fillets for about 20 seconds so the skin contacts the pan, and don’t flip until the skin is golden. If you want that crisp to stay, finish the fish skin-side up or keep it off the saucy orzo while everything warms together.

– Control the orzo texture by using hot broth and adding liquid slowly. Toast the orzo briefly in the pan so it soaks up flavor, then add simmering broth, cover and check around 7 to 8 minutes. If it gets dry before it’s done, add small splashes of hot broth or water so you don’t end up mushy.

– Layer brightness and salt at the end. Add lemon juice/zest, capers and fresh herbs right at the finish so they pop. Hold off on heavy salting until after the Parmesan is stirred in, since the cheese and capers add saltiness.

– Cook salmon a touch under your target and let carryover heat finish it while it rests on the orzo. Aim for about 125 to 130 F for medium-rare, or go higher if you prefer. Slightly undercooking prevents dryness and keeps the center silky.