Transform your dinner routine with this one-pot lemon garlic salmon orzo—a heart-healthy, flavorful dish that encapsulates a medley of fresh flavors and simple ingredients. This salmon orzo recipe promises to deliver on taste while fitting perfectly into a busy weeknight schedule. I love easy and quick dishes and this recipe is ready in under 30 minutes and you only need one pot! Quick and no mess?! Score!

If you love One-Pot recipes, then you have got to try my One-pan Creamy Tuscan Salmon Recipe or this One-pot Chicken Thighs and Gravy.

Why You'll Love This One-Pot Lemon Garlic Salmon Orzo Recipe

Nutritious: A heart-healthy dish that's delicious and satisfying.

One-Pot Meal: Quick cleanup with everything cooked in one large skillet.

Fresh and Flavorful: Combines fresh salmon, lemony orzo, and a light cream sauce.

Love Orzo? You have to check out my One Pot Mediterranean Orzo with Lemon Basil Dressing!

One-Pot Lemon Garlic Salmon Orzo Video

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Why This Dish Is a Must-Try

This one-pot lemon garlic salmon orzo recipe is a testament to how a few simple ingredients can be elevated into a meal that’s both nourishing and impressive. It's a great way to satisfy seafood lovers and pasta enthusiasts alike, making it a perfect dish for any dinner party.

What is Orzo?

Orzo is a small, rice-shaped pasta that's popular in Mediterranean and Italian cuisine. Despite its resemblance to grains of rice, it's made from wheat semolina flour, making it a type of pasta. Orzo is quite versatile—it can be served as a side dish, used in soups and salads, or cooked as a main dish mixed with vegetables, beans, proteins, and various sauces. Its ability to absorb flavors makes it an excellent choice for dishes with rich, savory sauces, such as the creamy lemon garlic sauce in this recipe.

Ingredients

Full ingredients, instructions, and photos in the recipe card at the end of post

4 salmon fillets (skin-on or off): Opt for sockeye salmon for its rich flavor.

2.5 cups dry orzo pasta: Perfect for absorbing the lemon garlic sauce.

2 tablespoon butter: Enhances the sauce.

3 tablespoon olive oil: Adds a healthy fat component and aids in cooking the salmon to golden brown perfection.

6 large garlic cloves, minced: For a robust garlicky orzo.

3 tablespoon caramelized onions or half a shallot, diced: For subtle sharpness.

⅓ cup dry white wine: Enhances the overall flavor of the sauce.

4 cups chicken broth: A flavorful base for cooking the orzo to al dente.

¾ cup heavy cream: Introduces a velvety texture to the creamy lemon sauce.

1 cup freshly grated Parmesan cheese: Enriches the dish with a savory depth.

⅓ cup fresh lemon juice and 1 teaspoon lemon zest: Brings zing and zest, brightening the whole dish.

½ teaspoon smoked paprika and 1 teaspoon each of garlic powder and onion powder: Layer additional flavors.

¼ teaspoon red pepper flakes: Adds a little kick.

½ cup chopped parsley and other fresh herbs: For garnish and a burst of freshness.

Lemon slices and lemon wedges for serving: Enhance the lemony profile of the dish.

Instructions

Full ingredients, instructions, and photos in the recipe card at the end of post

Cook the Salmon:

In a large skillet over medium high heat, warm the olive oil. Season the salmon fillets with salt and black pepper. Place the salmon fillets skin-side up (if using skin-on), cooking each side for 2-3 minutes until each side is golden brown. I would normally cook skin side down first but I'm just looking to give it a little color since it will finish cooking in the orzo.

Prepare the Orzo:

Remove the salmon and turn the heat to medium. Add in the butter and caramelized onions or shallots. Sauté for 2-3 minutes or until fragrant. Add minced garlic sautéing until fragrant, about 1-2 minutes.

Add the dry orzo and toast for 3-4 minutes.

Pour in the white wine, let it simmer until reduced by half, then stir in the chicken broth. Sprinkle with garlic powder, onion powder, smoked paprika, and red pepper flakes, cooking on medium heat. Add in the heavy cream, lemon juice, and lemon zest. Cover and stir frequently until the orzo is al dente, about 10 minutes.

Combine and Finish:

Lower the heat to medium-low. Add the Parmesan cheese and combine. Taste and adjust seasoning with salt and pepper.

Add the salmon back in. Let everything simmer together for an additional 2-3 minutes to let the flavors meld and salmon finish cooking.

Serve:

Garnish with chopped parsley, fresh herbs, and lemon slices. Serve hot with lemon wedges on the side for an extra splash of citrus.

Serve With

Leafy Greens: Pair this creamy lemon orzo with a side of leafy greens or a simple green salad for a balanced meal.

Crusty Bread: Ideal for sopping up the delicious sauce. Try my Easy Artisan Bread!

Tips for Success

Watch the Cooking Time: Ensure the orzo is just al dente as it will continue to absorb the sauce even after the heat is off.

Quality Ingredients: Use high-quality olive oil and fresh lemon juice for the best flavor.

Adjust Creaminess: Depending on your preference for creaminess, adjust the amount of heavy cream or add a splash of vegetable broth for a lighter version.

FAQ

Can I use a different type of fish?

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.

What can I use instead of orzo?

Ditalini is a great substitute!

Can I add vegetables to this dish?

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.

How can I make this recipe lighter in calories?

Substitute the heavy cream with a lower-fat alternative like half-and-half or even whole milk thickened with a bit of flour or cornstarch.

Can I prepare this dish ahead of time?

While this dish is best served fresh to maintain the perfect texture of the salmon and orzo, you can prepare parts of it ahead. Cook the orzo and prepare the sauce in advance, but cook the salmon fresh when ready to serve to ensure it doesn’t become overcooked upon reheating.