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One Skillet Salmon with Lemon Orzo

One skillet salmon with lemon orzo brings tender seared salmon together with creamy lemon parmesan orzo in a single pan. The orzo simmers in chicken broth, then gets finished with heavy cream, lemon zest/juice, and Parmesan for a silky texture.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Salmon
  • 4 salmon fillets about 6 ounces each
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1 tsp Italian seasoning
  • 0.5 tsp salt
  • 0.25 tsp black pepper
Lemon Orzo
  • 1 tbsp butter
  • 1 shallot small, finely diced
  • 3 cloves garlic minced
  • 1 cup orzo uncooked
  • 2 cup chicken broth
  • 0.5 cup heavy cream
  • 1 lemon zested and juiced
  • 0.5 cup Parmesan cheese grated
  • 2 tbsp parsley chopped
  • 0.25 tsp salt to taste
  • 0.25 tsp black pepper to taste

Equipment

  • 1 cast iron skillet

Method
 

Season and sear the salmon
  1. Season the salmon fillets evenly with garlic powder, paprika, Italian seasoning, salt, and black pepper.
  2. Heat the olive oil in a large cast iron skillet over medium-high heat until shimmering.
  3. Sear the salmon for 3–4 minutes per side until golden, then remove and set aside.
Cook lemon orzo in the same skillet
  1. Reduce heat to medium and melt the butter in the same skillet.
  2. Add the finely diced shallot and cook for 2 minutes.
  3. Stir in the minced garlic and the orzo, then cook for 1 minute.
  4. Pour in the chicken broth and bring to a gentle simmer.
  5. Cook for 8–10 minutes, stirring occasionally, until the orzo is tender.
  6. Stir in the heavy cream, lemon zest, lemon juice, and grated Parmesan cheese until creamy.
  7. Return the salmon to the skillet and cook for 2–3 more minutes until the salmon is heated through.
  8. Garnish with the chopped parsley and serve immediately, adjusting with additional salt and black pepper if needed.

Notes

For the creamiest orzo, keep the broth at a gentle simmer (not a hard boil) while cooking 8–10 minutes. Store leftovers in an airtight container in the refrigerator for up to 3 days; rewarm gently with a splash of broth or cream. Freezing isn’t recommended because the creamy texture can break after thawing. Dietary swap: use half-and-half or a lower-fat cream alternative for a lighter sauce consistency.