There’s something magical about one-skillet meals. Maybe it’s the simplicity of throwing everything into a single pan, or maybe it’s the cozy satisfaction of knowing you’ll only have one thing to wash up afterward. Either way, this One Skillet Salmon with Lemon Orzo ticks all the boxes for a weeknight dinner that feels fancy but is surprisingly easy to make.

The combination of perfectly seared salmon with tender, lemony orzo and fresh spinach is light yet hearty, and the Parmesan adds a creamy finish that pulls it all together. This dish is comforting without being too rich, and it’s the kind of meal you can make when you want to impress someone but don’t want to spend hours in the kitchen. (I’ve definitely whipped this up for last-minute guests, and it never fails to impress.)

Let me tell you, the first time I made this, I was skeptical about cooking orzo in the same skillet as the salmon. I thought for sure I’d end up with a mushy mess or undercooked pasta. But the key here is simmering the orzo in just enough broth so it absorbs all that savory goodness. Plus, the starch from the pasta creates a creamy texture without needing to add a ton of extra fat or dairy. Trust me, you’re going to want to try this.

One Skillet Salmon With Lemon Orzo Recipe

A quick story from my kitchen

I first discovered this recipe on a night when I was this close to ordering takeout. You know those nights—work ran late, you’re tired, and the idea of cooking seems like a monumental task. But I had some salmon in the fridge that was begging to be used, and my pantry always seems to have orzo in it (seriously, I think it multiplies when I’m not looking). So, I threw this together with what I had on hand, and the result was so delicious I found myself making it again the next night. The flavors of the lemon and Parmesan make everything taste bright and fresh, while the orzo soaks up all the savory flavors from the broth and spices. It’s become a go-to in my house, and even my picky eaters love it!

Where this dish comes from (and why it works)

While this dish doesn’t have deep historical roots, it pulls together Mediterranean flavors in a way that feels timeless. Salmon is a favorite across many coastal regions, and the combination of lemon, olive oil, and Parmesan has Italian vibes that just scream “comfort food.” The orzo, a rice-shaped pasta, is often used in Mediterranean dishes, and I love how it transforms into a creamy base for this meal when cooked with broth.

The use of a single skillet for both the salmon and the orzo is a trick that makes this dish feel cohesive—it’s not just salmon with orzo, but salmon cooked in the orzo’s flavor. This technique also keeps things streamlined for those busy weeknights when no one has the time (or desire) to clean multiple pots and pans. (I know I don’t!)

Let’s talk ingredients: why each one matters

Salmon: The star of the show! Salmon brings a rich, slightly buttery flavor that balances beautifully with the brightness of the lemon and spinach. If you’re out of salmon, you could easily substitute with other flaky fish like cod or even chicken thighs.
Orzo: This tiny pasta cooks quickly and soaks up all the flavors in the skillet, creating a creamy, risotto-like base. If you don’t have orzo, couscous or even quinoa can be a fun twist.
Lemon: The juice adds that hit of acidity that brightens the whole dish. You can experiment with lime if you’re feeling adventurous!
Parmesan: This gives the orzo a rich, creamy finish without needing a heavy cream sauce. You could swap this out for Pecorino Romano if you like a sharper, saltier cheese.
Spinach: Adds a healthy dose of greens to the dish. You can easily swap in kale or Swiss chard if spinach isn’t your thing.
Chicken broth: Cooking the orzo in broth instead of water infuses it with tons of flavor. If you’re vegetarian, feel free to use vegetable broth here.

Kitchen gear: what you need (and what you can skip)

This recipe is all about simplicity, so you won’t need much in the way of fancy equipment. Here’s what will make your life easier:

A large nonstick skillet: This is key for searing the salmon and then cooking the orzo. You want enough surface area to avoid overcrowding the pan.
A good spatula: Something sturdy to flip the salmon without breaking it apart.
A microplane: For grating the Parmesan and getting the lemon zest, though that’s optional. (Lemon juice alone works just fine if you don’t want to bother with zesting.)

Step-by-step: let’s get cooking!

Prep your ingredients: This is the part I always skip if I’m in a rush, but it makes life so much easier. Chop your onions, mince your garlic, and pat the salmon fillets dry. (This helps them sear beautifully instead of steaming in the pan.) Season the salmon with garlic powder, paprika, salt, and pepper on both sides.
Sear the salmon: Heat your olive oil and butter in the skillet over medium-high heat. Once the butter is melted and the oil is shimmering, place your salmon fillets skin-side down and sear for 3-4 minutes on each side until they’re golden and crispy. Set them aside on a plate.
Sauté the aromatics: Reduce the heat to medium and toss in your garlic and onion. The smell at this point is incredible—garlicky, buttery heaven! Cook until softened and fragrant, about 2 minutes.
Toast the orzo: Stir in your thyme, remaining salt and pepper, and the dry orzo. Let it toast for about a minute—this deepens its flavor and keeps it from getting mushy later.
Simmer with broth: Pour in the chicken broth and bring it to a boil. Then reduce the heat to medium-low and simmer uncovered, stirring occasionally, for about 8 minutes. The orzo will absorb most of the broth and become tender but not mushy.
Add the spinach and finish: Stir in the spinach and cook until it’s wilted, about 2 minutes. Then, add the lemon juice and Parmesan, and give it all a good stir. If the orzo looks too dry, splash in a bit more broth.
Return the salmon: Nestle the salmon back into the skillet, allowing it to heat through for another 2-3 minutes. I like to spoon a little of the orzo mixture over the salmon so it soaks up all the flavors.
Serve and enjoy: Finish with freshly ground black pepper and a sprinkle of chili flakes for a little heat. Dinner is served!

Variations on a theme

You can get creative with this recipe based on what’s in your fridge or pantry:

Make it gluten-free: Swap out the orzo for gluten-free pasta or rice.
Go vegetarian: Replace the salmon with roasted chickpeas or tofu, and use vegetable broth instead of chicken broth.
Try seasonal veggies: In the spring, asparagus or peas would be lovely instead of spinach. In the fall, sautéed mushrooms add a nice earthy flavor.
Spice it up: Add a pinch of cayenne or smoked paprika to the salmon seasoning for an extra kick.

How to serve it up

This dish is perfect served straight from the skillet to the table—no need to fuss with fancy plating. But if you want to dress it up a bit, garnish with extra Parmesan and a few lemon slices. A light green salad on the side or some crusty bread to soak up the extra sauce would complete the meal beautifully.

Drinks, anyone?

For wine, I recommend a crisp, dry white like Sauvignon Blanc or Pinot Grigio. The acidity pairs well with the lemon and cuts through the richness of the salmon. Not into wine? A cold glass of sparkling water with a slice of lemon is always refreshing.

Leftovers and reheating

This dish keeps surprisingly well! Store leftovers in an airtight container in the fridge for up to 2 days. To reheat, add a splash of broth or water to the orzo before warming it up in the microwave or on the stovetop. Just be gentle with the salmon so it doesn’t dry out.

Scaling the recipe

Want to double the recipe for a bigger crowd? Easy! Just use a larger skillet, and make sure the orzo still has room to simmer. You might need to add a little extra broth to keep everything creamy as it scales up.

Common hiccups (and how to fix them)

Orzo sticking to the pan: Make sure to stir the orzo occasionally while it simmers, and don’t be afraid to add a bit more broth if needed.
Salmon overcooking: If you’re worried about this, under-sear it slightly in the beginning. It’ll finish cooking when you return it to the skillet.

Give this recipe a try!

I really hope you’ll give this One Skillet Salmon with Lemon Orzo a shot! It’s such a crowd-pleaser and a dish that’s both elegant and easy. Plus, there’s nothing better than making a delicious meal without a sink full of dishes. Don’t be afraid to tweak it to your tastes—add extra lemon if you’re a citrus lover like me, or throw in whatever veggies you have on hand. Cooking should be fun, after all!

FAQs

Can I use frozen salmon?
Absolutely! Just make sure to thaw it completely and pat it dry before cooking to get a good sear.
What if I don’t have orzo?
You can use couscous, rice, or even small pasta shapes like ditalini.
Can I make this ahead of time?
The salmon is best cooked fresh, but you can make the orzo and reheat it when ready to serve.
Can I use a different cheese?
Yes! Pecorino Romano or even feta would be delicious here.
How do I keep the salmon from sticking to the pan?
Make sure your skillet is hot before adding the salmon and don’t move it too soon—let it form a crust first.