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Pan-Fried Salmon with Creamy Lemon Orzo Recipe

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4.2 from 1 review

This Pan-Fried Salmon with Creamy Lemon Orzo is a quick and flavorful one-pan dinner featuring perfectly pan-seared salmon fillets served over a luscious, creamy orzo infused with garlic, parmesan, and a zesty lemon twist. Combining American and Italian flavors, this dish is elegant yet easy enough for a weeknight meal.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Salmon and Spice Rub

  • 4 salmon fillets
  • Pinch salt
  • Pinch garlic salt
  • ¼ tsp black pepper
  • ⅛ tsp paprika
  • ½ tsp dried parsley

Orzo

  • 2 tbsp olive oil
  • 2 tbsp unsalted butter
  • 2 cloves garlic, peeled and minced
  • 230 g (1 cup + 2 tbsp) dried orzo
  • 480 ml (2 cups) chicken stock
  • 60 ml (¼ cup) double (heavy) cream
  • 75 g (¾ cup) grated parmesan
  • Zest and juice of ½ a lemon
  • ¼ tsp salt
  • ½ tsp black pepper

To Serve

  • Small bunch fresh parsley, finely chopped
  • Lemon wedges
  • Black pepper, to taste

Instructions

  1. Prepare the salmon fillets: Place the salmon fillets on a plate. Mix together the salt, garlic salt, black pepper, paprika, and dried parsley, then sprinkle the spice mixture evenly onto the top of the salmon fillets and gently pat it down so it adheres well.
  2. Heat the pan: In a large frying pan or skillet, heat the olive oil and unsalted butter over medium-high heat until melted and shimmering.
  3. Cook salmon first side: Add the salmon fillets to the pan, skin-side-up so the spiced side contacts the oil. Cook for 3 to 4 minutes until the salmon turns golden brown. Remove the salmon from the pan carefully and set it aside on a plate skin-side-down.
  4. Sauté garlic: Reduce the heat to medium and add the minced garlic to the pan. Cook, stirring constantly, for about 30 seconds until fragrant but not browned, to avoid burning.
  5. Add orzo and liquid: Stir in the dried orzo to coat it with garlic and oil. Pour in the chicken stock and stir to combine.
  6. Return salmon and simmer: Nestle the salmon fillets back into the pan among the orzo, skin-side down. Increase heat to medium-high to bring the mixture to a boil, then reduce to a simmer. Cook for 8 to 9 minutes, stirring occasionally and gently moving the salmon with tongs to prevent sticking and ensure even cooking, until the orzo is al dente.
  7. Finish the orzo sauce: Add the double cream, grated parmesan, lemon zest and juice, salt, and black pepper to the orzo. Stir gently until the parmesan is melted and the sauce is creamy and well combined.
  8. Serve: Turn off the heat. Sprinkle chopped fresh parsley and a little black pepper over the dish. Arrange lemon wedges in the pan or on the serving plate and serve immediately.

Notes

  • For best results, use skin-on salmon fillets for extra texture and flavor.
  • You can substitute chicken stock with vegetable stock to make it pescatarian-friendly.
  • Adjust cooking time for salmon thickness to avoid overcooking.
  • If preferred, omit the cream for a lighter version or substitute with a plant-based cream for dairy-free options.
  • Stir gently when moving the salmon to keep fillets intact during cooking.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: American-Italian

Find it online: https://dishiary.com/pan-fried-salmon-with-creamy-lemon-orzo-recipe/