I love when a recipe brings big flavor with minimal cleanup, and this One Skillet Salmon Lemon Orzo does exactly that. The salmon is perfectly seasoned, the orzo is creamy and infused with garlic and lemon, and the whole dish comes together in one pan. It’s comforting, refreshing, and quick enough for a weeknight dinner but elegant enough for guests.

Why You’ll Love This Recipe

I like this dish because it balances rich, flaky salmon with bright lemon and savory orzo. Cooking everything in one skillet means the flavors blend beautifully, and I don’t have to deal with multiple pots and pans. It’s hearty, filling, and feels like something I’d order at a restaurant—but I can whip it up at home in under an hour.

Ingredients

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

1 tsp garlic powder
1 tsp sweet paprika
1 tsp coarsely ground black pepper, divided
1 tsp salt, divided
4 skinless salmon fillets
3 cups low sodium chicken broth
1 tsp dried thyme
1 cup dry orzo pasta
3 garlic cloves, minced
Juice and zest of 1 lemon
2 tbsp olive oil
Fresh parsley, chopped (for garnish)

Directions

I start by patting the salmon dry and seasoning it with garlic powder, paprika, half the salt, and half the pepper.
In a large skillet, I heat 1 tablespoon of olive oil over medium-high heat. I sear the salmon for about 3–4 minutes per side until golden and mostly cooked through. I remove the fillets and set them aside.
In the same skillet, I add the remaining olive oil and sauté the minced garlic until fragrant.
I stir in the orzo, thyme, the rest of the salt and pepper, and toast the pasta lightly for about 1 minute.
Next, I pour in the chicken broth and bring it to a simmer. I cook the orzo, stirring occasionally, for 8–10 minutes until tender and creamy.
I stir in the lemon juice and zest, then nestle the salmon fillets back into the skillet. I cover and cook for another 2–3 minutes until the salmon is fully cooked and the flavors meld.
I garnish with chopped parsley before serving.

Servings and timing

This recipe makes 4 servings.

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4

Variations

Sometimes I add spinach or kale to the orzo for extra greens.
A sprinkle of Parmesan at the end makes the dish richer and creamier.
I’ve swapped chicken broth for vegetable broth when I want a lighter taste.
For a spicier version, I add a pinch of red pepper flakes.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm the salmon and orzo gently in a skillet with a splash of broth or water to loosen the pasta. I avoid microwaving too long since it can dry out the salmon.

FAQs

Can I use salmon with skin on?

Yes, I sometimes leave the skin on for extra flavor and crispiness. It’s easy to remove before serving if I prefer it without.

Can I substitute the orzo with another pasta?

I’ve tried small pasta shapes like ditalini or couscous, and they work well, though the texture will be slightly different.

How do I know when the salmon is cooked?

I check for opaque flesh that flakes easily with a fork. The internal temperature should reach 145°F.

Can I make this recipe dairy-free?

Yes, this recipe is naturally dairy-free as long as I don’t add cheese. The orzo is creamy from the starch, not from dairy.

What if I don’t have fresh lemon?

I use bottled lemon juice in a pinch, but fresh juice and zest really brighten the dish and make a big difference.

Conclusion

This One Skillet Salmon Lemon Orzo is one of my favorite quick dinners because it’s fresh, flavorful, and requires only one pan. I love how the lemony orzo pairs with the seasoned salmon, creating a dish that’s both satisfying and elegant. Whether it’s a weeknight dinner or a meal for company, this recipe always feels like a winner.