I paired perfectly seared salmon with zesty lemon orzo and a handful of spinach in my Lemon Salmon Orzo Skillet, and one clever pantry shortcut keeps it both fresh and fast.
I love making Seared Salmon With Lemon Orzo because it never feels fussy but still looks like you tried. The contrast between crisp skin on the salmon fillets and the bright, slightly tart zest and juice of a lemon keeps every bite interesting, and honestly I eat it when I want something lighter but still satisfying.
I started calling it my Lemon Salmon Orzo Skillet when friends kept asking for it, and it’s become a staple in my Fish Dinner Recipes rotation. Expect bright citrus notes, a little mouthwatering crunch, and flavors that keep you going back for more.
Ingredients
- Salmon: High in protein and omega-3s, heart healthy, rich savory flavor, lightly oily
- Orzo: Pasta like, mostly carbs for energy, it cooks tender and mild
- Lemon: Bright acidic tang, adds freshness and zip, provides vitamin C and zest
- Spinach: Leafy greens with iron and fiber, mild wilts into creamy texture healthy
- Olive oil: Healthy monounsaturated fats, silky mouthfeel brings richness and depth to dish
- Parmesan: Savory umami hit, salty adds creamy nutty finish small boost of protein
- Capers (optional): Piquant vinegary pops, tiny bursts of briny sourness, lifts overall flavor
- Cherry tomatoes (optional): Sweet acidic juiciness, bright color, softens when cooked balances richness
Ingredient Quantities
- 4 salmon fillets, about 6 oz each, skin on, pin bones removed
- Kosher salt and freshly ground black pepper, to taste
- 2 tbsp extra virgin olive oil
- 1 tbsp unsalted butter
- 1 cup dry orzo (about 6 oz)
- 1 small shallot, finely chopped (or 1/2 small onion if you dont have shallot)
- 2 cloves garlic, minced
- 1 1/2 cups low sodium chicken or vegetable broth
- 1/4 cup dry white wine, optional
- Zest and juice of 1 lemon (about 1 tsp zest and 2 tbsp juice)
- 2 cups baby spinach
- 1 cup cherry tomatoes, halved, optional
- 1/4 cup grated Parmesan cheese
- 2 tbsp chopped fresh parsley
- 1 tbsp capers, drained, optional
- Pinch red pepper flakes, optional
- Extra lemon wedges for serving
How to Make this
1. Pat the salmon fillets very dry with paper towels, season both sides with kosher salt and pepper, and zest and juice the lemon; chop shallot, mince garlic, halve tomatoes, chop parsley and drain capers so everything is ready.
2. Heat a large skillet over medium high heat, add the olive oil and butter, let the butter foam and the pan get hot but not smoking.
3. Put the salmon in skin side down, press gently for 10 seconds so the skin makes good contact, cook about 4 to 6 minutes until the skin is deeply golden and crisp and the fish is cooked most of the way through; flip and cook 2 to 3 minutes more just until the center is slightly underdone, then remove to a plate, skin side up, to rest.
4. Turn heat to medium, add the shallot and cook 1 to 2 minutes until softened, add the garlic and cook 30 seconds more, dont let the garlic burn.
5. Add the orzo and toss in the pan for about 1 minute to toast and coat with fat, this makes it nutty and keeps it from getting mushy.
6. If using, pour in the white wine and scrape up the browned bits, let it reduce for about 30 to 60 seconds, then add the broth and the lemon zest, bring to a simmer.
7. Cover and cook the orzo about 8 to 10 minutes, stirring once or twice, until tender but still a little firm; if it looks dry add a splash more broth or water.
8. Stir in the lemon juice, baby spinach, cherry tomatoes, Parmesan, parsley, capers and a pinch of red pepper flakes if you like heat; cook just until the spinach wilts and the cheese melts, taste and adjust salt and pepper.
9. Nestle the salmon back on top of the orzo, cover for 1 to 2 minutes to warm through and let the juices mingle, or give it 30 to 60 seconds on medium heat if it needs finishing.
10. Serve straight from the skillet with extra lemon wedges, a sprinkle of parsley and more grated Parmesan if you want; tip: drying the skin before searing and toasting the orzo first will give you the best texture and flavor.
Equipment Needed
1. Large heavy skillet (10–12 inch) with a tight-fitting lid
2. Sharp chef’s knife and a sturdy cutting board
3. Tongs or a thin fish spatula for flipping the fillets
4. Wooden spoon or heatproof silicone spatula for stirring the orzo
5. Measuring cups and spoons
6. Microplane zester or fine grater (for lemon zest and Parmesan)
7. Paper towels and a plate for drying and resting the salmon
8. Small prep bowls for chopped shallot, garlic, capers, etc.
9. Serving spoon or spatula to plate the orzo and salmon
FAQ
Seared Salmon With Lemon Orzo Recipe Substitutions and Variations
- Salmon: swap with rainbow trout or arctic char for a very similar fatty flavor and sear; for a nonfish option use firm tofu (press well, pat dry, same pan but gentler heat) or a firm white fish like sea bass or cod (cook till opaque).
- Orzo: use Israeli (pearl) couscous or small pasta like ditalini for a similar bite; for gluten free use long grain rice or a gluten free small pasta, but you’ll need a bit more liquid and longer cook time.
- Chicken/vegetable broth: use water plus a splash of white wine and extra salt if you dont have broth; fish stock gives more seafood depth, or use low sodium bouillon dissolved in water.
- Parmesan cheese: grate Pecorino Romano or Asiago for a sharper profile; for a dairy free swap use nutritional yeast or a store bought vegan parmesan alternative.
Pro Tips
– Get that skin really crisp: pat the fillets bone dry, heat the pan until the oil shimmers and dont fiddle with them once theyre down. Press for a few seconds so the skin makes full contact. If the skin still isnt super crisp after searing, let the fish rest skin side up so the steam wont soften it.
– Keep your orzo from turning mushy: toss it in the fat first to toast it a little, and always have an extra splash of hot broth or water ready. Cook to just al dente then stop it with lemon juice, cheese or a pat of butter so it doesnt keep absorbing liquid while you plate.
– Brightness and balance at the end: add lemon juice, capers and herbs right before serving so their flavors stay fresh. If the sauce tastes flat, a tiny pinch of salt, a squeeze of lemon, or another grating of Parmesan will wake it up fast.
– Rescue tricks for overcooked salmon or underdone orzo: if the fish is a hair overdone, flake it and fold into the orzo with a little olive oil or cream to hide dryness. If the orzo is undercooked, cover and give it a minute with a splash more hot broth then stir; if its gone past mush, toss in fresh spinach and tomatoes so texture feels intentional, not ruined.
Seared Salmon With Lemon Orzo Recipe
I paired perfectly seared salmon with zesty lemon orzo and a handful of spinach in my Lemon Salmon Orzo Skillet, and one clever pantry shortcut keeps it both fresh and fast.
4
servings
640
kcal
Equipment: 1. Large heavy skillet (10–12 inch) with a tight-fitting lid
2. Sharp chef’s knife and a sturdy cutting board
3. Tongs or a thin fish spatula for flipping the fillets
4. Wooden spoon or heatproof silicone spatula for stirring the orzo
5. Measuring cups and spoons
6. Microplane zester or fine grater (for lemon zest and Parmesan)
7. Paper towels and a plate for drying and resting the salmon
8. Small prep bowls for chopped shallot, garlic, capers, etc.
9. Serving spoon or spatula to plate the orzo and salmon
Ingredients
4 salmon fillets, about 6 oz each, skin on, pin bones removed
Kosher salt and freshly ground black pepper, to taste
2 tbsp extra virgin olive oil
1 tbsp unsalted butter
1 cup dry orzo (about 6 oz)
1 small shallot, finely chopped (or 1/2 small onion if you dont have shallot)
2 cloves garlic, minced
1 1/2 cups low sodium chicken or vegetable broth
1/4 cup dry white wine, optional
Zest and juice of 1 lemon (about 1 tsp zest and 2 tbsp juice)
2 cups baby spinach
1 cup cherry tomatoes, halved, optional
1/4 cup grated Parmesan cheese
2 tbsp chopped fresh parsley
1 tbsp capers, drained, optional
Pinch red pepper flakes, optional
Extra lemon wedges for serving
Directions
- Pat the salmon fillets very dry with paper towels, season both sides with kosher salt and pepper, and zest and juice the lemon; chop shallot, mince garlic, halve tomatoes, chop parsley and drain capers so everything is ready.
- Heat a large skillet over medium high heat, add the olive oil and butter, let the butter foam and the pan get hot but not smoking.
- Put the salmon in skin side down, press gently for 10 seconds so the skin makes good contact, cook about 4 to 6 minutes until the skin is deeply golden and crisp and the fish is cooked most of the way through; flip and cook 2 to 3 minutes more just until the center is slightly underdone, then remove to a plate, skin side up, to rest.
- Turn heat to medium, add the shallot and cook 1 to 2 minutes until softened, add the garlic and cook 30 seconds more, dont let the garlic burn.
- Add the orzo and toss in the pan for about 1 minute to toast and coat with fat, this makes it nutty and keeps it from getting mushy.
- If using, pour in the white wine and scrape up the browned bits, let it reduce for about 30 to 60 seconds, then add the broth and the lemon zest, bring to a simmer.
- Cover and cook the orzo about 8 to 10 minutes, stirring once or twice, until tender but still a little firm; if it looks dry add a splash more broth or water.
- Stir in the lemon juice, baby spinach, cherry tomatoes, Parmesan, parsley, capers and a pinch of red pepper flakes if you like heat; cook just until the spinach wilts and the cheese melts, taste and adjust salt and pepper.
- Nestle the salmon back on top of the orzo, cover for 1 to 2 minutes to warm through and let the juices mingle, or give it 30 to 60 seconds on medium heat if it needs finishing.
- Serve straight from the skillet with extra lemon wedges, a sprinkle of parsley and more grated Parmesan if you want; tip: drying the skin before searing and toasting the orzo first will give you the best texture and flavor.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 394g
- Total number of serves: 4
- Calories: 640kcal
- Fat: 35g
- Saturated Fat: 8.5g
- Trans Fat: 0.1g
- Polyunsaturated: 5g
- Monounsaturated: 12g
- Cholesterol: 120mg
- Sodium: 550mg
- Potassium: 1180mg
- Carbohydrates: 42g
- Fiber: 2.5g
- Sugar: 3g
- Protein: 50.4g
- Vitamin A: 800IU
- Vitamin C: 12mg
- Calcium: 100mg
- Iron: 2.5mg
