One Pan Salmon Orzo
, Updated Jul 11, 2025
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This creamy, lemony One Pan Salmon Orzo recipe is the perfect weeknight meal for busy families. It’s quick, easy, and packed with delicious flavors that everyone will love.
Springtime is finally here with balmy, sunny days that simply beckon you to spend all day outdoors. Choruses of “what’s for dinner” greet me the minute I step inside and when that happens I want a simple, hearty meal that comes together quickly.
Enter this one pan salmon and lemon orzo recipe. Tender, flaky salmon fillets are quickly seared and served in a creamy coconut lemon orzo that’s packed with spring vegetables. This easy salmon orzo recipe is also perfect for customizing to your taste and ingredients making it a real winner in my book!
Salmon Orzo Ingredients
This one-pot wonder cuts down on washing up, cooks quickly and is a great way to get fussy kids to eat some vegetables! Let’s take a look at the ingredients:
- Salmon fillets: try to find fillets that are the same size so that they cook evenly. You can use skin-on or skinless salmon fillets.
- Spices and seasoning: pul biber (a mildly spicy coarsely ground paprika that is used in Turkish cooking), sweet paprika, garlic powder, dried parsley or Italian seasoning and salt. This blend is used to season the salmon prior to searing and also used in the orzo.
- Olive oil and unsalted butter.
- Shallots and minced garlic.
- Orzo: this small pasta is perfect for one pot recipes as it cooks in broth with all the other ingredients. The orzo absorbs the flavors of the dish and releases starch while cooking which in turn helps to thicken the sauce making it silky and glossy.
- Vegetable broth (low sodium ideally) or vegetable stock made using bouillon powder, stockpots or stock cubes.
- Coconut milk: full-fat coconut milk, shaken or stirred well before using.
- Lemon juice and zest to balance the creaminess.
- The vegetables: I used zucchini (courgette), peas and asparagus as they cook quickly. You can pack even more veggies in, such as spinach or kale, fresh corn or edamame. Make sure you add the vegetables towards the end of cooking so that they don’t overcook and turn to mush.
How to make this Salmon Orzo Recipe
Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!
- Pat the salmon fillets dry using paper towels. Sprinkle with our blend of spices and herbs and salt. Cover the bottom of a non-stick skillet with olive oil and heat until the oil is simmering. We want our salmon to sizzle as it hits the pan.
- Add the salmon fillets, skin side down, and sear over medium-high heat for about 2-3 minutes per side. The salmon doesn’t have to be fully cooked at this point as we will be adding it back to our pan later. Set the salmon aside for now.
- Add the butter to the pan and stir in the chopped shallots and orzo. Add the remaining seasoning blend and cook for a few of minutes to toast the orzo grains, stirring often.
- Stir in the minced garlic, lemon zest and lemon juice. Add the vegetable broth and coconut milk and bring to a simmer. Cook the orzo for about 10 minutes, stirring often so that it doesn’t stick. Stir in a little hot water if the pan looks dry – orzo tends to absorb liquid very readily.
- Add the zucchini and cook for a couple of minutes then stir in the asparagus and frozen peas. Add the salmon fillets back to the pan once the vegetables are almost cooked through and cook for a couple of minutes.
- Take the pan off the heat and have a taste, adding more lemon juice, salt and pepper as needed. Garnish with plenty of chopped parsley and serve!
Recipe Notes, Tips and Variations
- How to avoid salmon skin sticking to the pan: If you are using skin-on salmon fillets, make sure to add them skin-side down to a hot pan. Don’t try to flip the salmon too early, allow it to cook for 4-5 minutes over medium-high heat first so that the skin has a chance to crisp up. A fish spatula is ideal for flipping the fish without it breaking up.
- Orzo is often cooked in a manner similar to risotto – stirring often ensures the pasta doesn’t stick to the pan and helps release the starch into the sauce. It’s handy to keep a little extra hot water to hand in case your pan gets dry while cooking.
- Vegan variation: skip the salmon and replace the butter with a plant-based alternative. You can add canned beans or chickpeas for some added protein and fiber.
- Swap the protein: you can replace the salmon with shrimp or chicken thighs. Shrimp take minutes to cook and you can add them to the orzo five minutes before the end of cooking. The chicken will take a little longer to cook. Sear it first for about 5 minutes per side then add them back to the pan for a further 8-10 minutes to finish cooking. Check with a meat thermometer if in doubt – the safe internal temperature is 165°F / 75 °C.
- Leftovers will keep for 2-3 days in an airtight container in the fridge but this dish is best enjoyed freshly made. You will probably need to add a splash of water when reheating as the orzo will absorb most of the liquid while stored.
Check out my other one pot wonders!
I hope you love my one pan salmon orzo recipe as much as we do! Please leave a rating ⭐⭐⭐⭐⭐ and share your photos on Instagram with @supergolden88 and the tag #supergoldenbakes
One Pan Salmon Orzo
This creamy, lemony one pan salmon orzo recipe is the perfect weeknight meal for busy families. It's quick, easy, and packed with delicious flavors that everyone will love.
Video
Equipment
Ingredients
Seasonings
- 1 ½ tsp pul biber (sub with paprika if needed)
- 1 tsp sweet paprika
- 1 tsp garlic powder
- 1 tsp salt
- 1 tsp Italian seasoning or dried parsley
For the salmon orzo
- 4 large salmon fillets
- 2 tbsp olive oil , or as needed
- 1 tbsp butter
- 3 shallots , finely chopped
- 1 ¼ cups (300g) orzo
- 3 cloves garlic , minced
- zest of 1 lemon
- 2 tbsp lemon juice
- 2 cups (500ml) vegetable broth or stock
- 14 oz (400g) can coconut milk, full-fat
- 1 zucchini (courgette) sliced
- 1 cup (135g) asparagus chopped
- 1 cup (150g) frozen peas
- 2 tbsp chopped parsley
- salt and pepper , to taste
Instructions
- Combine the all seasoning ingredients in a small bowl. If you can't find pul biber (also known as Aleppo chili flakes), you can use paprika instead.1 ½ tsp pul biber, 1 tsp sweet paprika, 1 tsp garlic powder, 1 tsp salt, 1 tsp Italian seasoning or dried parsley
- Pat the salmon fillets dry using paper towels. Sprinkle with some of our seasoning blend, reserving the rest to use in the dish. Cover the bottom of a non-stick skillet with olive oil and heat until the oil is simmering. We want our salmon to sizzle as it hits the pan.4 large salmon fillets, 2 tbsp olive oil
- Add the salmon fillets, skin side down, and sear over medium-high heat for about 2-3 minutes per side. The salmon doesn’t have to be fully cooked at this point as we will be adding it back to our pan later. Set the salmon aside for now.
- Add the butter to the pan and stir in the chopped shallots and orzo. Add the remaining seasoning blend and cook for a few of minutes to toast the orzo grains, stirring often.1 tbsp butter, 3 shallots, 1 ¼ cups (300g) orzo
- Stir in the minced garlic, lemon zest and lemon juice. Add the vegetable broth and coconut milk and bring to a simmer. Cook the orzo for about 10 minutes, stirring often so that it doesn’t stick. Stir in a little hot water if the pan looks dry – orzo tends to absorb liquid very readily.3 cloves garlic, zest of 1 lemon, 2 tbsp lemon juice, 14 oz (400g) can coconut milk, full-fat, 2 cups (500ml) vegetable broth
- Add the zucchini and cook for a couple of minutes then stir in the asparagus and frozen peas. Add the salmon fillets back to the pan once the vegetables are almost cooked through and cook for a couple of minutes.1 zucchini (courgette), 1 cup (135g) asparagus, 1 cup (150g) frozen peas
- Take the pan off the heat and have a taste, adding more lemon juice, salt and pepper as needed. Garnish with plenty of chopped parsley and serve!2 tbsp chopped parsley, salt and pepper
Notes
- Salmon skin can be tricky to deal with as it tends to stick. If you are using skin-on salmon fillets, make sure to add them skin-side down to a hot pan. Don’t try to flip the salmon too early, allow it to cook for 4-5 minutes over medium-high heat first so that the skin has a chance to crisp up. A fish spatula is ideal for flipping the fish without it breaking up.
- Orzo is often cooked in a manner similar to risotto – stirring often ensures the pasta doesn’t stick to the pan and helps release the starch into the sauce. It’s handy to keep a little extra hot water to hand in case your pan gets dry while cooking.
- Vegan variation: skip the salmon and replace the butter with a plant-based alternative. You can add beans or chickpeas for some added protein and fiber.
- Swap the protein: you can replace the salmon with shrimp or chicken thighs. Shrimp take minutes to cook and you can add them to the orzo five minutes before the end of cooking. The chicken will take a little longer to cook. Sear it first for about 5 minutes per side then add them back to the pan for a further 8-10 minutes to finish cooking. Check with a meat thermometer if in doubt – the safe internal temperature is 165°F / 75 °C.
- Leftovers will keep for 2-3 days in an airtight container in the fridge but this dish is best enjoyed freshly made. You will probably need to add a splash of water when reheating as the orzo will absorb most of the liquid while stored.
Nutrition
Calories: 768kcal | Carbohydrates: 54g | Protein: 46g | Fat: 42g | Saturated Fat: 23g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 101mg | Sodium: 1192mg | Potassium: 1559mg | Fiber: 6g | Sugar: 8g | Vitamin A: 1673IU | Vitamin C: 31mg | Calcium: 93mg | Iron: 7mg
Nutritional information is always approximate, and will depend on quality of ingredients and serving sizes.
So yummy! This was exactly what we needed. Very easy to follow and delicious. I upped the salmon quantity and decided to bake it instead so didn’t stick to the one pan. Was also thinking ahead to the non fish eaters who sometimes visit and wanted to make the pasta separate. Was a hit with the 10 year old and the teenager! Adding to this year’s meal plan high rotation list!
Yay Tara, thanks for the comment and glad you enjoyed it XX