Creamy Cajun Salmon Orzo (One Pan – 30 minutes!)

By Lucy Parissi

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, Published May 21, 2026

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This One-Pan Cajun Salmon Orzo is the ultimate weeknight dinner! Juicy, spiced salmon sits on a bed of creamy, cheesy orzo packed with sun-dried tomatoes and spinach.

A one pan skillet filled with four Cajun Salmon Orzo fillets atop creamy orzo pasta with spinach and tomatoes, all topped with grated cheese.

Let’s be honest – there is nothing more satisfying than a recipe that delivers maximum flavor with minimal effort, especially on a busy weeknight. If you’re a fan of my creamy chicken recipes, you are absolutely going to fall in love with this one.

This dish brings together juicy salmon filets coated in a bold, smoky Cajun spice crust and nestles them into a bed of creamy, parmesan-infused orzo that’s loaded with sweet baby plum tomatoes, rich sun-dried tomatoes and fresh spinach. Everything simmers together in one pan to create a comforting dish that’s a little bit spicy and a whole lot tasty!

Table of Contents

Why You’ll ❤️ This Recipe

  • One-Pan wonder: From searing the fish to cooking the pasta, everything happens in one skillet.
  • Ready in 30 minutes: No long simmering times or complicated steps here—perfect for hectic evenings.
  • Flavor bomb: The punchy, smoky heat of the Cajun seasoning beautifully balances the rich, creamy, cheesy orzo.
  • Loaded with veg: Spinach, red peppers and two types of tomato mean you get your greens (and reds!) in a single meal.
Four blackened cajun salmon fillets on top of creamy pasta with spinach, red bell peppers, and lemon slices in a skillet. The dish is garnished with herbs and grated cheese.

What You’ll Need

We are combining the smoky spicy notes of Cajun seasoning with classic Mediterranean ingredients to create a fusion dish that’s bursting with flavor! Have all your ingredients prepped and ready before cooking and your dinner will be ready in no time.

  • Salmon filets: We are using fresh, skin-on salmon filets – look for filets of equal thickness so they cook evenly.
  • Cajun seasoning: This famous spice blend combines paprika, cayenne, garlic powder, and oregano. Use your favorite brand, adjusting the amount depending on how much of a kick you like!
  • Orzo: This small, rice-shaped pasta is fantastic for one-pot meals because it releases starches as it cooks, helping to naturally thicken the sauce into a creamy dream. 
  • Tomatoes x 3: Sun-dried tomatoes, tomato paste and fresh tomatoes; we are tripling up on tomato flavor here! Sun-dried tomatoes and paste add a deep, savory richness, while fresh plum tomatoes burst during cooking to add a bright, juicy sweetness.
  • White wine: A splash of dry white or rosé wine for deglazing the pan.
  • Onion, red bell peppers and garlic: Our aromatic flavor base. The red pepper adds a lovely crunch and sweetness.
  • Vegetable stock and cream: The liquids that cook our orzo and turn it into a luxurious sauce. Just a small splash of heavy cream goes a long way!
  • Parmesan cheese: Freshly grated is best for a deep salty, savory depth that ties the whole dish together.
  • Baby spinach: Tossed in right at the end to wilt beautifully into the pasta.
Ingredients for a creamy Cajun Salmon Orzo dish are arranged on a table, featuring salmon fillets, spinach, orzo pasta, cream, stock, tomatoes, onion, peppers, sun-dried tomatoes, olive oil, parmesan, and seasonings.

How To Make Cajun Salmon Orzo

Sear the salmon

  1. Pat the salmon dry with paper towels and sprinkle generously with Cajun seasoning and salt on both sides. 
A person pats raw salmon fillets dry with a paper towel on a white plate; next to it, the fillets are seasoned with spices on the same plate, set on a light marble surface.
  1. Heat the butter and olive oil in a large skillet over medium-high heat. Place the salmon filets skin-side down in the pan and cook for 3-4 minutes, then carefully flip them over to cook on the other side until beautifully golden and just cooked through. Set aside on a plate.
Side-by-side images showing salmon fillets being pan-seared in a skillet. The left image shows raw salmon cooking in bubbling oil; the right shows a hand using tongs to flip browned fillets.

Lucy’s Pro Tip

Salmon Cooked Temperature

Safety guidelines recommend to cook salmon until it registers an internal temperature of 145°F (63°C). For a flaky, tender texture, cook to 125–140°F (52– 60°C) and remember the salmon temperature will rise slightly as it rests.

Make the orzo

  1. Add the baby tomatoes to the hot pan and stir for a couple of minutes over high heat until they start to blister. Lower the heat and transfer the tomatoes to a bowl.
  2. Deglaze the pan with the wine and cook it down until reduced. Add the sun-dried tomatoes to the pan followed by the onion and peppers. Sauté until softened, stirring occasionally.
Two images of a metal skillet: the left shows halved cherry tomatoes sautéing in brown sauce; the right shows liquid being poured into the empty skillet with browned bits and residue left behind.
  1. Add the garlic and cook for 30 seconds, then add the dry orzo and tomato paste, toasting for a minute or so to coat in the flavorful pan oils.
  2. Pour the stock into the pan and add the tomatoes. Bring everything to a low simmer and cook for about 12 minutes, stirring frequently to prevent the orzo from sticking. Keep an eye on the pan and add more hot stock or water if it’s looking a little dry – orzo soaks liquid up like a sponge!
  3. Add the spinach to the pan by the handful once the orzo is tender – but still al dente – and stir it into the warm pasta so that it wilts. Add the cream, lemon juice and grated parmesan.
Four images show the cooking process for Cajun Salmon Orzo: sautéing onions and red peppers, adding spices, stirring in fresh spinach, and pouring cream over a tomato-based mixture.
  1. Nestle those gorgeous salmon filets back into the creamy orzo, let everything warm through for a minute and you’re ready to serve.
A yellow plate with creamy orzo, spinach, and red bell peppers, topped with a blackened salmon fillet, grated cheese, and a slice of lemon.

Recipe Notes and Tips

  • Skip the alcohol: If you prefer not to cook with wine, simply replace it with an equal amount of vegetable stock or use alcohol-free wine.
  • Switch the protein: This recipe works beautifully with both chicken and shrimp.
  • Make it lighter: You can substitute the heavy cream with reduced-fat sour cream or soy cream. Just be sure to stir it in over low heat at the very end so it doesn’t split.
  • Gluten-free option: While orzo looks like rice, it is actually a type of pasta made with durum wheat. Use gluten-free orzo or other small pasta shapes if you are avoiding gluten.
  • Serving suggestions: This is a true all-in-one meal loaded with protein, carbs and veggies. Even a smallish portion is pretty filling but you can pair with a salad or some crusty bread if are hungry.
  • Leftovers and storage: Store any leftovers in an airtight container in the fridge for up to 2 days. Make sure to add some water or stock when reheating as the orzo will have soaked up most of the sauce.
A skillet filled with creamy Cajun Salmon Orzo with sun-dried tomatoes, red peppers, spinach and tomatoes.

👉 If you try this One-Pan Cajun Salmon Orzo recipe, please leave a star rating and a comment below! Follow me on Pinterest for more easy recipes and don’t forget to tag me on  @Instagram or TikTok so I can see your creations.

A one pan skillet filled with four Cajun Salmon Orzo fillets atop creamy orzo pasta with spinach and tomatoes, all topped with grated cheese.
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Cajun Salmon Orzo

By Lucy Parissi | Supergolden Bakes
This 30-minute One-Pan Cajun Salmon Orzo is the ultimate weeknight dinner! Juicy, spiced salmon sits on a bed of creamy, cheesy orzo packed with sun-dried tomatoes and spinach.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
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Equipment

Ingredients

  • 4 salmon filets
  • 1 tbsp cajun seasoning
  • 1 tsp salt
  • 1 tbsp unsalted butter
  • 1 tbsp olive oil or as needed to cover bottom of pan
  • 12 baby plum tomatoes or cherry tomatoes, halved
  • ⅓ cup (80ml) white wine See Note 1
  • ½ cup (80g) sun-dried tomatoes drained of oil and sliced
  • 1 large onion sliced
  • 2 red bell peppers sliced
  • 3 cloves garlic sliced
  • 1 cup (200g) orzo
  • 2 tbsp tomato paste
  • 2 cups (500ml) vegetable stock plus an additional cup (250ml) if needed
  • 6 cups (200g) baby spinach
  • ¼ cup (60ml) heavy cream (= double cream) See Note 2
  • 3 tbsp grated parmesan plus extra to serve
  • 1 tbsp lemon juice or to taste
  • salt and pepper to taste, to season
  • pinch red pepper flakes to serve
  • 2 tbsp flat leaf parsley or basil chopped, to garnish

Instructions 

  • Pat the salmon dry with paper towels and sprinkle generously with Cajun seasoning and salt on both sides.
    4 salmon filets, 1 tbsp cajun seasoning, 1 tsp salt
  • Heat the butter and olive oil (or the oil from the sun-dried tomatoes) in a large skillet over medium-high heat. Place the salmon filets skin-side down in the pan and cook for 3-4 minutes without disturbing.
    1 tbsp unsalted butter, 1 tbsp olive oil
  • Carefully turn the filets over to cook on the other side until beautifully golden and just cooked through. Remove and set aside on a plate.
  • Add the baby tomatoes to the hot pan and stir for a couple of minutes over high heat until they start to blister. Lower the heat and transfer the tomatoes to a bowl.
    12 baby plum tomatoes
  • Deglaze the pan with the wine and cook it down until reduced. Add the sun-dried tomatoes to the pan followed by the onion and pepper. Sauté until softened, stirring occasionally.
    ⅓ cup (80ml) white wine, ½ cup (80g) sun-dried tomatoes, 1 large onion, 2 red bell peppers
  • Add the garlic and cook for 30 seconds, then add the dry orzo and tomato paste, toasting for a minute or so to coat in the flavorful pan oils.
    3 cloves garlic, 1 cup (200g) orzo, 2 tbsp tomato paste
  • Pour the stock into the pan and add the sliced fresh tomatoes. Bring everything to a low simmer and cook for about 12 minutes, stirring frequently to prevent the orzo from sticking. Keep an eye on the pan and add more hot stock or water if it’s looking a little dry – orzo soaks liquid up like a sponge!
    2 cups (500ml) vegetable stock
  • Add the spinach to the pan once the orzo is tender – but still al dente – and stir so that it wilts. Stir in the cream, lemon juice and grated parmesan. Taste and adjust the seasoning as needed.
    6 cups (200g) baby spinach, ¼ cup (60ml) heavy cream, 3 tbsp grated parmesan, 1 tbsp lemon juice, salt and pepper
  • Nestle those gorgeous Cajun salmon filets back in the creamy orzo, let everything warm through for a minute. Garnish with red pepper flakes and herbs and serve.
    pinch red pepper flakes, 2 tbsp flat leaf parsley or basil

Notes

  • NOTE 1: If you prefer not to cook with wine, simply replace it with an equal amount of vegetable stock or use alcohol-free wine.
  • NOTE 2: You can substitute the heavy cream with reduced fat sour cream or soy cream. Just be sure to stir it in over low heat at the very end so it doesn’t split.
  • Leftovers and Storage: Store any leftovers in an airtight container in the fridge for up to 2 days. Make sure to add some water or stock when reheating as the orzo will have soaked up most of the sauce.

Nutrition

Calories: 588kcal | Carbohydrates: 48g | Protein: 45g | Fat: 24g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 121mg | Sodium: 1319mg | Potassium: 1866mg | Fiber: 6g | Sugar: 11g | Vitamin A: 6022IU | Vitamin C: 26mg | Calcium: 153mg | Iron: 5mg

Nutritional information is always approximate, and will depend on quality of ingredients and serving sizes.

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