Creamed Corn Orzo with Salmon Recipe: A One-Pot Gourmet Dinner
I made this Creamed Corn Orzo with Salmon just last week, and honestly, I couldn’t stop smiling after the first bite. It’s creamy, rich, and the way the sweet corn balances out the seasoned salmon? Chef’s kiss!
What I love most is how quick it comes together—just half an hour and you’re diving into a restaurant-quality dinner. It’s all done in one pan, too, which makes cleanup feel like a breeze. If you’re after something cozy, flavorful, and low-effort, this recipe is a keeper.
Ingredients
Here’s everything you’ll need to recreate this comforting one-pot dish. Stick with fresh ingredients for the best flavor and texture!
- 2 salmon fillets (about 5 oz each) – Fresh salmon gives the best texture; avoid frozen if possible.
- 1 tablespoon olive oil – Helps sear the salmon for a crispy edge.
- 1 tablespoon butter – Adds richness and enhances the sauce flavor.
- 3 garlic cloves, minced – Use fresh garlic for a strong, savory base.
- 1 small onion, finely chopped – Brings a nice aromatic depth.
- 1 cup orzo pasta – Toasting it adds nuttiness and helps it absorb flavor.
- 1 ear of corn (kernels cut off) – Fresh corn adds natural sweetness and a bit of crunch.
- 2 cups chicken broth – Use low-sodium to control salt levels.
- ½ cup heavy cream – For that ultra-creamy, luxurious texture.
- ½ cup freshly grated Parmesan – Grating it fresh avoids a gritty sauce.
- 1 tablespoon lemon juice – Adds brightness and balances the richness.
- 1 teaspoon Cajun seasoning – Gives the salmon a smoky, spiced kick.
- ½ teaspoon dried thyme (or a few fresh sprigs) – Adds an herby aroma.
- Salt and pepper to taste – Adjust after adding Parmesan and broth.
Note: This recipe serves 2 generously. Double up for family-style meals!
Variations
Looking to personalize your Creamed Corn Orzo with Salmon? Try these ideas!
- Swap the Salmon: Use shrimp, chicken breast, or tofu if you’re not in the mood for salmon.
- Dairy-Free Option: Replace cream with full-fat coconut milk and Parmesan with nutritional yeast or vegan cheese.
- Add Veggies: Stir in spinach, mushrooms, or zucchini during the simmering step for extra nutrition.
- Heat Things Up: Add chili flakes or a dash of smoked paprika for a bit more spice and smokiness.
Cooking Time
Here’s the breakdown of how long it’ll take from prep to plate:
- Prep Time: 10 minutes
- Cooking Time: 20 minutes
- Total Time: 30 minutes
Equipment You Need
Make sure you have these tools on hand before you start cooking:
- Large Nonstick Skillet – Ideal for cooking the whole recipe in one pot.
- Sharp Knife – For chopping onions, garlic, and slicing corn off the cob.
- Cutting Board – Keeps things clean and organized while prepping.
- Cheese Grater – Use for freshly grating Parmesan for a smoother sauce.
- Tongs or Fish Spatula – For flipping salmon gently without breaking it.
How to Make Creamed Corn Orzo with Salmon?
Let me walk you through how I made this recipe in my kitchen. It’s easier than it sounds, and the results are absolutely mouthwatering.
Step 1: Season the Salmon
Start by patting the salmon dry using paper towels—this helps it crisp up. Season both sides with Cajun seasoning, a sprinkle of garlic powder, salt, and pepper. This seasoning gives the fish a bold, slightly smoky edge that pairs beautifully with the creamy orzo.
Step 2: Sear the Salmon
Heat the olive oil and butter in your skillet over medium-high heat. Once hot, lay the salmon skin-side down and sear for 3–4 minutes per side. You want it golden and cooked through but still moist inside. Remove it from the skillet and set aside on a plate.
Step 3: Cook Aromatics
Lower the heat to medium. Add the chopped onion and garlic and sauté until fragrant, about 2–3 minutes. Stir in the thyme, plus a pinch of salt and pepper. This forms the flavor base for the orzo.
Step 4: Toast the Orzo and Add Corn
Stir in the orzo and fresh corn kernels. Toast everything for about a minute to give the orzo a slightly nutty flavor. This step really boosts the overall depth of the dish.
Step 5: Simmer the Orzo
Pour in the chicken broth and bring the mixture to a low boil. Then, reduce the heat and simmer uncovered for about 10 minutes. Stir occasionally to prevent sticking and let the orzo absorb most of the liquid.
Step 6: Make It Creamy
Once the orzo is tender, stir in the heavy cream, grated Parmesan, and lemon juice. Let it simmer gently for 2–3 minutes until the sauce thickens into a luscious, creamy consistency.
Step 7: Return the Salmon
Gently nestle the cooked salmon fillets back into the skillet. Let them warm through for another 2–3 minutes, soaking up all those creamy, herby, corn-infused flavors.
Step 8: Serve and Enjoy
Spoon the creamy orzo into shallow bowls and top with a salmon fillet. Garnish with more thyme or a dash of chili flakes if you want an extra pop. It’s comfort food at its finest!
Additional Tips for Making this Recipe Better
Here are a few things I learned while cooking this that made a big difference:
- Grate Your Cheese Fresh: Bagged Parmesan won’t melt as smoothly and can cause a grainy texture.
- Taste Before Salting: Since both broth and Parmesan are salty, I always season conservatively and adjust at the end.
- Roast the Corn (Optional): I’ve tried roasting the corn first—so good! It brings out caramelized sweetness.
- Stir Often: Orzo sticks fast. Keep stirring during the simmer to prevent it from clumping or burning.
How to Serve Creamed Corn Orzo with Salmon?
When I serve this, I like to scoop the orzo into a wide, shallow bowl for maximum visual appeal. I gently lay the salmon on top and finish with a light sprinkle of thyme, extra Parmesan, or even a drizzle of good olive oil. Serve with a crisp green salad or some warm crusty bread—it’s the perfect finishing touch!
Nutritional Information
Each serving of this dish is rich and satisfying. Here’s a quick look at the nutrition:
- Calories: 825
- Protein: 52g
- Carbohydrates: 49g
- Fat: 48g
Make Ahead and Storage
Here’s how to store your leftovers or prep ahead if needed.
Refrigeration:
Store leftovers in an airtight container in the fridge for up to 1 day. Reheat gently on the stove with a splash of broth or cream to keep the sauce silky.
Freezing:
I don’t recommend freezing this dish—the creamy sauce tends to split and lose its texture once thawed.
Why You’ll Love This Recipe?
This dish has become a staple in my kitchen for so many good reasons. Here’s why I think you’ll love it too:
- Restaurant-Quality at Home: It feels fancy without needing hours in the kitchen.
- Quick and Easy: The whole thing is done in 30 minutes—ideal for busy weeknights.
- All in One Pan: Less mess, less stress. Everything cooks in the same skillet!
- Flexible and Forgiving: Swap proteins, go dairy-free, or toss in extra veggies—it still tastes amazing.
- Comforting and Delicious: Every bite is creamy, cozy, and full of flavor.
Creamed Corn Orzo with Salmon Recipe
Ingredients
Method
- Start by patting the salmon dry using paper towels—this helps it crisp up. Season both sides with Cajun seasoning, a sprinkle of garlic powder, salt, and pepper. This seasoning gives the fish a bold, slightly smoky edge that pairs beautifully with the creamy orzo.
- Heat the olive oil and butter in your skillet over medium-high heat. Once hot, lay the salmon skin-side down and sear for 3–4 minutes per side. You want it golden and cooked through but still moist inside. Remove it from the skillet and set aside on a plate.
- Lower the heat to medium. Add the chopped onion and garlic and sauté until fragrant, about 2–3 minutes. Stir in the thyme, plus a pinch of salt and pepper. This forms the flavor base for the orzo.
- Stir in the orzo and fresh corn kernels. Toast everything for about a minute to give the orzo a slightly nutty flavor. This step really boosts the overall depth of the dish.
- Pour in the chicken broth and bring the mixture to a low boil. Then, reduce the heat and simmer uncovered for about 10 minutes. Stir occasionally to prevent sticking and let the orzo absorb most of the liquid.
- Once the orzo is tender, stir in the heavy cream, grated Parmesan, and lemon juice. Let it simmer gently for 2–3 minutes until the sauce thickens into a luscious, creamy consistency.
- Gently nestle the cooked salmon fillets back into the skillet. Let them warm through for another 2–3 minutes, soaking up all those creamy, herby, corn-infused flavors.
- Spoon the creamy orzo into shallow bowls and top with a salmon fillet. Garnish with more thyme or a dash of chili flakes if you want an extra pop. It’s comfort food at its finest!
Notes
- Grate Your Cheese Fresh: Bagged Parmesan won’t melt as smoothly and can cause a grainy texture.
- Taste Before Salting: Since both broth and Parmesan are salty, I always season conservatively and adjust at the end.
- Roast the Corn (Optional): I’ve tried roasting the corn first—so good! It brings out caramelized sweetness.
- Stir Often: Orzo sticks fast. Keep stirring during the simmer to prevent it from clumping or burning.
