You know those nights when you’re starving, the clock’s ticking, and the last thing you want is a sink full of dishes? That’s exactly when my One Skillet Salmon with Lemon Orzo swoops in to save the day. I’ve lost count of how many times this lifesaver recipe has gotten me through crazy weeknights—it’s my go-to when I need something fast, flavorful, and fuss-free.
The magic happens all in one pan (yes, just one!). Juicy salmon fillets get cozy with lemony orzo, wilted spinach, and a generous shower of Parmesan—all cooked together in about 30 minutes flat. The best part? That golden crust on the salmon mingles with the creamy orzo as everything simmers, creating layers of flavor that taste like you spent hours cooking. Trust me, your family will beg for this one again and again!
Table of Contents

Ingredients for One Skillet Salmon with Lemon Orzo
Gathering everything before you start cooking makes this dish come together like magic. Here’s what you’ll need—I’ve grouped them so you can prep as you go:
For the salmon:
- 4 skinless salmon fillets (about 6 oz each)
- 1 tsp salt – divided
- 1 tsp black pepper – divided
- 1 tsp sweet paprika (my secret for that gorgeous color!)
- 1 tsp garlic powder
- 1 tbsp olive oil
- 1 tsp unsalted butter (because butter makes everything better)
For the orzo base:
- 1 yellow onion – finely chopped
- 3 garlic cloves – minced (fresh is best!)
- 1 cup dry orzo pasta
- 1 tsp dried thyme
- 3 cups low sodium chicken broth
Finishing touches:
- 5 ounces baby spinach (one of those pre-washed clamshells works perfectly)
- Juice from ½ lemon (please use fresh—it makes all the difference)
- ½ cup grated Parmesan (the good stuff, not the powder)
- Freshly ground black pepper and chili flakes for serving

How to Make One Skillet Salmon with Lemon Orzo
Okay, let’s get cooking! The beauty of this dish is how everything comes together in one pan with perfect timing. Just follow these simple steps, and you’ll have restaurant-quality salmon and orzo on the table in no time.
Step 1: Prep and Season the Salmon
First things first – grab those salmon fillets and pat them dry with paper towels. This step is crucial for getting that beautiful golden crust! Sprinkle both sides evenly with the garlic powder, sweet paprika, and ½ teaspoon each of salt and pepper. Let them sit for a minute while your pan heats up – the seasoning will start working its magic.
Step 2: Sear the Salmon
Get your large skillet nice and hot over medium-high heat. Add the olive oil and butter – that combination gives you the perfect sear without burning. Place the salmon fillets in the pan (listen for that satisfying sizzle!) and don’t touch them for 3-4 minutes per side. When they release easily from the pan and have that gorgeous crust, transfer them to a plate. Don’t worry – they’ll finish cooking later!
Step 3: Cook the Orzo Base
Now for the fun part! In that same pan (see all those delicious browned bits? That’s flavor!), reduce the heat to medium and add your chopped onion and garlic. Stir them around for about 2 minutes until they’re soft and fragrant. Sprinkle in the thyme and remaining salt and pepper, then add the orzo. Toast it for just 1 minute – you’ll smell this amazing nutty aroma. Pour in the chicken broth and bring it to a gentle boil.
Step 4: Finish with Spinach and Lemon
Once it’s boiling, reduce the heat to medium-low and let it simmer uncovered for about 8 minutes. Give it an occasional stir to prevent sticking – I use a wooden spoon to gently scrape the bottom. When most of the liquid is absorbed and the orzo is almost al dente, stir in the spinach. It’ll wilt down in about 2 minutes. Now for the best part – squeeze in that fresh lemon juice and stir in the Parmesan. If it looks too dry, add a splash more broth.
Step 5: Reheat the Salmon
Nestle those beautiful salmon fillets back into the pan on top of the orzo. Let them warm through for 2-3 minutes while everything mingles together. The salmon will finish cooking perfectly from the residual heat. I like to give it a final flourish with freshly ground black pepper and a sprinkle of chili flakes for a little kick. And there you have it – dinner is served!

Why You’ll Love This One Skillet Salmon with Lemon Orzo
Let me count the ways this dish will become your new weeknight hero:
- 30 minutes flat – From fridge to table faster than takeout could arrive
- One pan wonder – Say goodbye to that towering pile of dirty dishes
- Perfect harmony – Rich salmon, bright lemon, and creamy Parmesan create magic together
- Healthy and hearty – Packed with protein and greens without tasting “healthy”
- Impressive enough for guests – Looks and tastes like you slaved for hours
Honestly, what’s not to love? This one skillet salmon with lemon orzo checks every box – quick, easy, delicious, and with minimal cleanup. Your future self will thank you when you’re lounging on the couch while everyone else is scrubbing pans!
Tips for Perfect One Skillet Salmon with Lemon Orzo
Want to make this dish absolutely foolproof? Here are my tried-and-true secrets:
- Dry salmon is happy salmon – Pat those fillets thoroughly with paper towels before seasoning. Any moisture left on the surface will steam instead of sear.
- Fresh lemon juice is non-negotiable – That bottled stuff just won’t give you the same bright, zesty pop of flavor.
- Spice it your way – Love heat? Pile on those chili flakes. Prefer milder? Just skip ’em. Same goes for the Parmesan – add more if you’re feeling cheesy!
- Don’t crowd the pan – Sear salmon in batches if your skillet’s small. A snug fit means steamed, not crispy, fish.
Oh – and always taste the orzo before serving! Sometimes it needs an extra pinch of salt to make all the flavors sing.
Ingredient Substitutions
Out of something? No worries – this recipe is super flexible! Here are my favorite easy swaps that still taste amazing:
- No orzo? Try quinoa or couscous – just adjust cooking times.
- Spinach not your thing? Kale or arugula work beautifully (chop kale first).
- Vegetarian? Use vegetable broth instead of chicken.
- No fresh garlic? ½ tsp garlic powder per clove works in a pinch.
The beauty of one-pan meals is how adaptable they are – make it your own!
Serving Suggestions for One Skillet Salmon with Lemon Orzo
This dish is practically a meal on its own, but here’s what I love to serve alongside it:
- A simple crisp green salad with lemon vinaigrette (echoes those bright flavors!)
- Warm garlic bread for soaking up every last bit of lemony orzo
- For fancy nights, a chilled glass of Sauvignon Blanc – the citrus notes pair perfectly
Keep it simple – the salmon and orzo are the real stars here!
Storage and Reheating
Got leftovers? Lucky you! Store them in an airtight container in the fridge for up to 2 days. When reheating, go low and slow—a gentle warm-up in the microwave or a quick toss in the skillet with a splash of broth keeps everything from drying out. Pro tip: The orzo soaks up liquid as it sits, so add a little extra broth when reheating to bring back that creamy texture.
Nutritional Information
Just so you know what you’re getting into (because balance is key, right?), here’s the nutritional scoop per serving. Keep in mind these are estimates – your exact amounts might vary slightly depending on ingredients:
- Calories: 391
- Fat: 15g (4g saturated)
- Protein: 32g (salmon power!)
- Carbs: 30g with 3g fiber
Not bad for a dish that tastes this indulgent, huh? The salmon gives you those good omega-3s, while the orzo and spinach pack in the fiber and nutrients.

Frequently Asked Questions
Can I use frozen salmon?
Absolutely! Just thaw it completely in the fridge overnight first. Pat it extra dry—frozen fish tends to release more moisture. Pro tip: If you’re in a hurry, seal the frozen fillets in a ziplock bag and submerge in cold water for quicker thawing.
Can I add cream to make it richer?
Oh yes! Stir in a splash (about ¼ cup) of heavy cream when you add the Parmesan if you want that ultra-luxurious texture. It’s not traditional, but wow does it taste good. Just reduce the broth slightly to compensate.
Is orzo gluten-free?
Regular orzo isn’t—it’s made from wheat. But these days you can find fantastic gluten-free orzo options made from rice or corn. My favorite is the brown rice version—it holds up beautifully and still gives you that satisfying pasta texture.
Can I prep this ahead?
You can chop the onion and garlic in advance, but I don’t recommend cooking the whole dish ahead—the orzo keeps absorbing liquid. If you must, undercook the orzo slightly and add extra broth when reheating.

30-Min One Skillet Salmon with Lemon Orzo – Must-Try Bliss!
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Low Lactose
Description
A fuss-free meal with pan-seared salmon and lemony orzo cooked together with spinach and Parmesan for a quick and easy dinner. A winner for busy nights— this all-in-one dish is sure to be loved by everyone at your table!
Ingredients
- 4 skinless salmon fillets
- 1 tsp salt – divided
- 1 tsp black pepper – divided
- 1 tsp sweet paprika
- 1 tsp garlic powder
- 1 tbsp olive oil
- 1 tsp unsalted butter
- 1 yellow onion – finely chopped
- 3 garlic cloves – minced
- 1 cup dry orzo pasta
- 1 tsp dried thyme
- 3 cups low sodium chicken broth
- 5 ounces baby spinach
- juice from ½ lemon
- ½ cup grated Parmesan
- freshly ground black pepper – for serving
- chili flakes – for serving
Instructions
- Get your prep done before you start cooking: Grate the Parmesan cheese, finely chop the onion and mince the garlic cloves. Pat the salmon fillets dry with a paper towel. Season both sides with garlic powder, sweet paprika and ½ teaspoon salt and pepper.
- Heat oil and butter over medium high in a large nonstick pan or skillet. Add salmon fillets and sear, 3-4 minutes per side. Remove from skillet and set aside.
- Reduce heat to medium, add garlic and onion. Cook until soft and fragrant for about 2 minutes. Stir in thyme and the remaining salt and pepper. Add orzo and toast for 1 minute.
- Pour in broth and bring to a boil. To maintain a simmer, reduce the heat to medium-low. Cook uncovered while stirring occasionally to prevent the orzo from sticking, until almost al dente and most of the liquid is absorbed, about 8 minutes.
- Add spinach, stir and simmer until wilted for about 2 minutes. Stir in lemon juice and Parmesan. Add more broth, if needed. Taste and adjust salt.
- Return salmon to the skillet and simmer for 2-3 minutes, or until the salmon is heated through.
- Top with freshly ground black pepper and chili flakes. Enjoy!
Notes
- Use fresh lemon juice for the best flavor.
- Adjust chili flakes to your preferred spice level.
- Store leftovers in an airtight container in the fridge for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 391
- Sugar: 2g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 75mg