This Lemon Salmon Orzo Pasta is everything I love in a dinner: bright, a little bit creamy, and cozy enough to count as comfort food… but still fresh enough to feel like you made a good life choice. There’s just something about lemon, garlic, and salmon — like the holy trinity of Mediterranean weeknight wins.
If you love One-Pot recipes, then you have got to try my One-pan Creamy Tuscan Salmon Recipe, One-pot Chicken Thighs and Gravy or this Delicious Lemon Chicken Orzo Pasta! Salmon is your jam? Try the Mediterranean Orange Salmon with Citrus-Olive Gremolata
Jump to:
Why You'll Love This Lemon Salmon Orzo Pasta
One-pan wonder – Everything cooks in the same large skillet, so the flavor builds and the dishes shrink. Win-win.
Creamy but light – The sauce is silky thanks to chicken broth, a splash of cream, and a hint of Parmesan cheese—but it won’t put you in a food coma.
Big on lemony flavor – With fresh lemon juice, lemon zest, and lemon slices, this dish brings serious zing.
Weeknight-friendly – From fridge to table in 30 minutes, with ingredients you probably already have.
Love Orzo? You have to check out my One Pot Mediterranean Orzo with Lemon Basil Dressing!
Lemon Salmon Orzo Pasta Video
If you enjoyed this video for Lemon Salmon Orzo Pasta, please subscribe to my Youtube Channel. Click the BELL icon so you can be the first to know when I post a new video.
What is Orzo?
Orzo looks like rice but don’t be fooled. It’s a rice-shaped pasta made from wheat semolina flour, which means it behaves like pasta and soaks up sauce like a dream. It’s a Mediterranean and Italian staple and plays well in everything from soups and salads to skillet dinners and creamy casseroles.
Lemon Salmon Orzo Pasta Ingredients
Full ingredients, instructions, and photos in the recipe card at the end of post
Salmon Fillets: Choose sockeye salmon for bold, rich flavor. You can use skin-on or skinless — it’s your choice. The salmon lightly sears first, then finishes gently in the sauce, keeping it perfectly tender.
Orzo Pasta: Cooks right in the sauce, soaking up all that lemony goodness.
Butter + Olive Oil: The combo adds depth, olive oil for richness, butter for silkiness.
Garlic + Onions: Build a savory, aromatic base. You can swap onions for shallots for a lighter, slightly sweet note.
Dry White Wine: Use something crisp like Sauvignon Blanc or Pinot Grigio to lift the flavors (or replace with broth if avoiding wine).
Chicken Broth: The base liquid that gives the orzo flavor and body.
Heavy Cream: Creates that dreamy, velvety creamy lemon sauce that clings to every piece of orzo.
Parmesan Cheese: Adds richness and umami. Always grate it fresh for the best melt and flavor.
Lemon Juice + Zest: The heart of this dish — fresh lemon adds brightness and balance.
Smoked Paprika, Garlic & Onion Powder, Red Pepper Flakes: A trio of spices that gives depth and a hint of heat.
Parsley + Fresh Herbs: A burst of freshness to finish. Dill or basil also pair beautifully with salmon.
Instructions
Full ingredients, instructions, and photos in the recipe card at the end of post
Step 1: In olive oil, sear the salmon on each side for 2–3 minutes until lightly golden. Remove and set aside.
Step 2: Add butter and onions (or shallots) to the same pan, cooking until fragrant. Add minced garlic and cook another minute.
Step 3: Stir in the orzo and toast for 3–4 minutes until slightly golden.
Step 4: Deglaze with white wine and reduce by half. Add broth, lemon juice, lemon zest, seasonings, and cream. Simmer until the orzo is al dente, about 10 minutes.
Step 5: Lower heat, stir in Parmesan until melted, then nestle salmon fillets back in. Simmer 2–3 minutes to let flavors meld.
Step 6: Garnish with fresh parsley, herbs, and lemon wedges.
Substitutions & Variations
For extra brightness, top with a squeeze of fresh lemon juice right before serving.
Swap salmon for shrimp, scallops, or chicken for a different twist.
Make it dairy-free by using coconut cream instead of heavy cream.
Use vegetable broth for a lighter version.
Stir in a handful of baby spinach or peas for added color and nutrients.
FAQ
If salmon isn’t your preference or isn’t available, you can substitute it with other firm fish like cod, halibut, or even sea bass. Adjust the cooking time depending on the thickness of the fish fillets.
Ditalini is a great substitute!
Absolutely! Adding vegetables like spinach, asparagus, or peas can turn this into a more rounded meal. Add leafy greens just a few minutes before the dish is finished cooking to wilt them slightly without losing their vibrant color and texture.
⭐️ Recipe
One-Pot Lemon Garlic Salmon Orzo
Ingredients
Salmon
- 4 pieces salmon skin on or off
- 1 teaspoon salt
- ¼ teaspoon black pepper
Orzo
- 2.5 cups orzo
- 2 tablespoon butter
- 3 tablespoon caramelized onions or half shallot diced
- 6 large garlic cloves crushed
- ⅓ cup dry white wine
- 4 cups chicken broth
- ¾ cup heavy cream
- 1 cup Parmesan cheese freshly grated
- ⅓ cup lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika
- ½ cup chopped parsley
- Lemon slices for garnish
Instructions
Cook the Salmon
- In a large skillet over medium-high heat, heat olive oil. Season salmon fillets with salt and black pepper. Place them skin-side up (if skin-on) and sear for 2–3 minutes per side until lightly golden. Remove from skillet and set aside — they’ll finish cooking later.
Build the Orzo Base
- Turn heat to medium and add butter along with caramelized onions or diced shallot. Sauté 2–3 minutes until fragrant. Add garlic and cook another 1–2 minutes.
Toast the Orzo
- Stir in orzo and toast for 3–4 minutes, stirring often, until lightly golden.
Deglaze and Simmer
- Pour in white wine and let it reduce by half. Stir in chicken broth, lemon juice, zest, garlic powder, onion powder, smoked paprika, and red pepper flakes. Cook on medium heat, stirring frequently, until orzo is nearly al dente (about 10 minutes).
Add Cream and Cheese
- Stir in heavy cream and Parmesan cheese until smooth and creamy. Taste and adjust seasoning with salt and pepper.
Finish with Salmon
- Lower heat to medium-low. Add salmon back to the pan and let everything simmer together for 2–3 minutes until warmed through and flaky.
Serve
- Garnish with chopped parsley, dill, or other fresh herbs, plus lemon slices or wedges for extra brightness.
Video
Notes
Additional Notes & Helpful Tips
- Don’t overcook the salmon: It finishes cooking in the orzo. Remove it early rather than risk dryness.
- Use good quality Parmesan: Freshly grated Parmigiano Reggiano melts best and adds that signature salty depth.
- Orzo texture matters: Stir occasionally while simmering — it should be creamy, not soupy.
- Wine substitution: If you don’t cook with alcohol, replace with extra broth and a teaspoon of white wine vinegar for brightness.
- Add greens: Baby spinach wilts perfectly into the sauce at the end for extra nutrients.
- Make ahead: The orzo reheats well the next day with a splash of broth or cream to loosen the sauce.
Olga says
this is so easy and tasty!