Bring a touch of elegance to your weeknight dinner with Creamy Lemon Orzo with Salmon. Tender, golden salmon rests on a bed of creamy, cheesy orzo, brightened with fresh lemon and a hint of garlic. Ready in about 30 minutes, it’s cozy enough for family dinners but special enough for entertaining. If you’re in the mood for a little kick, be sure to check out my Bang Bang Salmon. It’s another easy, flavor-packed salmon recipe that comes together fast.
Ingredients & Substitutions
- Salmon: Salmon is a great source of lean protein and is packed with Omega-3 fatty acids, which support heart health. You’ll need about three skinless filets (6 ounces each). You can try the recipe with trout or cod if you prefer a milder fish, but cooking time may vary.
- Marinade: This bright, flavorful mix combines olive oil, Dijon mustard, fresh lemon juice (bottled juice doesn’t compare, so use freshly squeezed juice if possible), garlic powder, paprika, salt, and pepper. Use whole-grain mustard or smoked paprika as alternatives if desired.
- Orzo: The creamy base comes from orzo, chicken broth, heavy cream, and butter. If you want a lighter version, you can use half-and-half or milk instead of heavy cream.
- Onion & Garlic: Yellow onion adds natural sweetness, and garlic provides aromatic depth. Shallots or green onions can be used as substitutes, though the flavor will be slightly different.
- Cheese: Parmesan cheese adds a salty, nutty richness. Gruyère can be substituted for a more melty, buttery texture.
- Lemon: Freshly squeezed lemon juice brightens the dish. You can adjust the amount to taste, and lemon zest can be added for an extra pop of citrus flavor.
- Garnish: Fresh parsley adds color and freshness. Basil or chives can be used as alternatives.
FAQs
How do I know when the salmon is done?
The salmon should be golden on both sides and flake easily with a fork. For the most accurate result, check that it reaches an internal temperature of 145°F.
Can I use frozen salmon?
Yes, just make sure it’s thawed completely and patted dry before marinating. This helps it sear nicely and absorb the flavors.
Can I make this with another type of pasta?
You can, but orzo works best since it cooks evenly and creates that creamy, risotto-like texture. If substituting, use another small pasta like acini di pepe or small shells and adjust liquid and cooking time as needed.
Can I make this ahead of time?
This dish is best enjoyed fresh, but you can prepare the salmon and orzo separately up to a day in advance, then reheat and combine just before serving.
Serving Ideas
- Simple Side Salad: Pair with mixed greens, cherry tomatoes, and a light vinaigrette for a fresh, crisp side.
- Roasted or Steamed Vegetables: Roasted asparagus, roasted parmesan green beans, or broccoli work beautifully alongside the creamy orzo.
- Butter Swim Biscuits: Warm, fluffy biscuits that melt in butter are a cozy, indulgent addition.
- Garlic Breadsticks: A classic option for soaking up the rich, creamy sauce.
- Light Wine or Sparkling Water: A crisp Sauvignon Blanc or sparkling water with a lemon wedge complements the citrusy orzo.
- Extra Lemon Wedges: Serve on the side for guests who love a little extra brightness.
How to Store Creamy Lemon Orzo with Salmon
Room Temperature: Keep leftovers out no longer than 2 hours before refrigerating.
Refrigerator: Store in an airtight container for up to 3 days. Reheat gently on the stove or in the microwave with a splash of broth or cream to loosen the sauce.
Freezer: Not recommended, as the creamy sauce may separate once thawed.
Creamy Lemon Orzo with Salmon
Ingredients
Salmon
- 2 tablespoons extra virgin olive oil, divided
- 2 tablespoons freshly squeezed lemon juice, about ½ a lemon
- 1 teaspoon Dijon mustard
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 3 skinless salmon filets, about 6 ounces each
Orzo
- 2 tablespoons unsalted butter
- 1 tablespoon extra virgin olive oil
- ½ medium yellow onion, diced
- 1 tablespoon garlic, minced
- 1 cup (136 g) orzo, uncooked
- 2 cups (16 ounces / 480 g) chicken broth
- 1 cup (238 g) heavy whipping cream
- 2 tablespoons freshly squeezed lemon juice, about ½ a lemon
- ½ cup (50 g) Parmesan cheese, grated
- fresh parsley, chopped for garnish
Instructions
Salmon
- In a small bowl, whisk together 1 tablespoon olive oil, lemon juice, mustard, paprika, garlic powder, salt, and pepper until smooth.
- Place the salmon filets in a shallow dish and pour the marinade over the top. Set aside to marinate for at least 10 minutes.
- Heat a large nonstick skillet over medium-high heat. Add the remaining 1 tablespoon of olive oil, then place the marinated salmon into the hot pan. Sear for 3-4 minutes per side, until golden and fully cooked*.
- Remove salmon from the pan and set aside on a plate; tent with foil.
Orzo
- In a separate medium skillet over medium heat, melt butter with olive oil. Add onion and cook 5-6 minutes, until softened.
- Add garlic and orzo, stirring constantly, and cook 2-3 minutes, until the orzo is lightly toasted.
- Pour in the chicken broth, heavy cream, and lemon juice. Bring to a gentle simmer. Continue cooking, uncovered, for 8-10 minutes, stirring occasionally to prevent sticking, until the orzo is tender and most of the liquid is absorbed.
- Remove from heat and stir in Parmesan until creamy and smooth.
- Top orzo with the cooked salmon.
- Serve immediately, garnished with chopped fresh parsley, if desired.
Notes
Did you make this recipe?
You can tag me at @iamhomesteader.
What the Test Kitchen had to say about this recipe:
Autumn
Tender salmon with creamy orzo, a perfect dinner any night of the week!
Elizabeth
I like the salmon with the orzo. Of course, I could eat the orzo on its own, but the salmon adds some protein.
Stephanie
This is bright, lemony, and comforting. I can't believe how easy it is to make!
Bella
I like this, but I think I would like chicken more. It is really good, though, especially if you like salmon.
