One Skillet Salmon with Lemon Orzo

If you’re looking for a dinner that’s both elegant and effortless, this One Skillet Salmon with Lemon Orzo is absolutely dreamy! Imagine tender, flaky salmon nestled on a bed of creamy, lemony orzo—all cooked together in just one pan.

Each bite bursts with bright citrus, fresh herbs, and a buttery richness that makes it hard to believe how easy it is to pull off. The salmon stays perfectly moist, while the orzo soaks up all those savory juices for maximal flavor payoff.

This meal is a lifesaver on busy weeknights, but it’s impressive enough for date night or company. Inspired by my love of Mediterranean flavors, it has quickly become a staple in my kitchen—and I know it will in yours too!

Why You'll Love This Recipe

• Ready in under an hour using just one pan—hello, easy cleanup!
• Vibrant lemon and fresh dill bring out the best in tender salmon.
• Creamy orzo makes this meal feel extra cozy and satisfying.
• Simple, wholesome ingredients make it both healthy and crave-worthy.

Key Ingredients for One Skillet Salmon with Lemon Orzo

See recipe card below for full list of measurements, ingredients, and instructions.

Salmon Fillets

Salmon is the star of this dish, delivering protein, healthy fats, and a delicate, buttery flavor. Choose fresh, skinless fillets about 1 to 1 1/2 inches thick for even cooking. If you can only find skin-on, that’s fine—just sear skin-side down first and remove before serving. Wild-caught or farmed both work, but wild-caught has a firmer texture and deeper flavor. You could substitute with trout or even chicken breast if needed (adjust the cook time accordingly).

Orzo Pasta

Orzo is a rice-shaped pasta that cooks up creamy and tender, soaking up all the lovely flavors in the skillet. Look for regular or whole wheat orzo in the pasta aisle. If you can’t find orzo, you can swap in small pasta shapes like ditalini or even pearl couscous, though the texture will change a bit.

Fresh Lemon

Lemon provides the essential zing and brightness that ties the whole dish together. You’ll use both the zest and juice for maximum flavor impact. If you’re out of fresh lemons, bottled juice can work in a pinch, but fresh is best. Don’t skip the zest—it really amps up the citrus aroma.

Garlic

A few cloves of garlic sautéed in olive oil lay down a savory, aromatic foundation for the orzo. Use fresh garlic if possible—minced or grated finely for even distribution. In a rush, you can substitute with 1/2 teaspoon garlic powder, but fresh really shines here.

Fresh Dill

Dill is classic with salmon and infuses the skillet with herby freshness. Use chopped fresh dill for the best results, but dried dill can stand in (use half the amount) if that’s what you have. Parsley or basil are also tasty alternatives.

Instructions for One Skillet Salmon with Lemon Orzo

See recipe card below for full list of measurements, ingredients, and instructions.

Sear the Salmon

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Pat the salmon fillets dry with paper towels, then season both sides with salt and pepper. Add salmon to the skillet and sear for 2-3 minutes per side, until golden brown. Remove salmon to a plate (it will finish cooking later).

Sauté Aromatics

Lower the heat to medium. In the same skillet, add the remaining tablespoon of olive oil. Stir in the shallot and cook for 1-2 minutes until softened, then add the minced garlic and cook another 30 seconds until fragrant. Stir often and watch closely to avoid burning.

Toast the Orzo

Add the orzo to the skillet and cook, stirring frequently, for 1-2 minutes until lightly golden and slightly nutty in aroma. This step adds extra flavor and helps prevent mushiness.

Simmer the Orzo

Pour in the chicken or vegetable broth, lemon zest, and a generous pinch of salt. Stir to combine, scraping up any browned bits from the pan. Bring to a gentle simmer, then reduce heat to low and cook, uncovered, for 7-8 minutes, stirring occasionally.

Return Salmon and Finish Cooking

Nestle the seared salmon fillets back into the orzo, cover the skillet, and continue to simmer for 5-7 more minutes, or until the salmon is just cooked through and the orzo is tender and creamy.

Add Lemon, Butter, & Dill

Remove the skillet from heat. Squeeze in the lemon juice, stir in the butter and fresh dill, and gently fluff the orzo with a fork. Taste and adjust seasoning as needed.

Serve & Garnish

Serve each salmon fillet on a bed of lemon orzo. Garnish with extra dill and lemon wedges for squeezing. Enjoy immediately!

Recipe Variations

Make It Creamier

If you love extra creamy orzo, stir in a splash of heavy cream or a few spoonfuls of crème fraîche during the last minute of cooking. It makes the dish even more luxurious!

Gluten-Free Twist

Swap the orzo with gluten-free pasta shapes or use cooked rice (add after simmering the broth). Adjust the cooking time as needed to ensure everything stays al dente.

Add Veggies

Boost the nutrition by stirring in a handful of baby spinach, frozen peas, or chopped asparagus during the last few minutes of simmering. They’ll wilt perfectly and add a burst of color.

Switch Up the Herbs

Not a dill fan? Try fresh basil, parsley, or chives for a different spin. Each herb brings its own unique flair to the dish!

Use Another Protein

No salmon? This recipe works beautifully with boneless chicken thighs or shrimp. Adjust cooking times as needed—shrimp will cook fast, so add them near the end.

Serving Suggestions

This vibrant skillet is a full meal on its own, but it pairs wonderfully with a crisp green salad or roasted vegetables like asparagus or broccoli. Top with extra fresh dill and serve with lemon wedges for a bright, restaurant-worthy finish. A glass of chilled white wine completes the experience!

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, add a splash of broth or water to the skillet and warm gently over medium-low heat, just until heated through. Avoid microwaving the salmon for too long to prevent drying it out. Freezing isn’t recommended, as the orzo can become mushy.

Frequently Asked Questions About One Skillet Salmon with Lemon Orzo (FAQ)

Q: Can I use frozen salmon fillets?
A: Yes! Just make sure to fully thaw and pat them dry before cooking for the best sear and texture.

Q: Can I substitute another type of fish?
A: Absolutely. Trout, cod, or even shrimp will work—just adjust the cooking time based on the protein.

Q: How do I know when the salmon is done?
A: The salmon is cooked when it flakes easily with a fork and is opaque in the center (internal temp of 145°F).

There you have it—an irresistible, one skillet meal that’s packed with flavor, nutrition, and weeknight ease. I hope you love this One Skillet Salmon with Lemon Orzo as much as I do! If you try it, please leave a comment or rating below. Happy cooking!