One Skillet Salmon with Lemon Orzo Recipe | Bright One-Pan Dinner

I just made this One Skillet Salmon with Lemon Orzo and I can’t wait to share it with you. It’s the kind of dish that feels fancy but comes together so easily. Every forkful gives you creamy orzo, bright lemon flavor, tender salmon, and a hint of greens.

I love that it’s all cooked in one pan — minimal mess, maximum flavor. After making it, I knew this would become one of my weeknight staples, and if you love seafood as much as I do you can also enjoy a comforting blackened fish and cheese grits recipe for another cozy dinner idea.

One Skillet Salmon With Lemon Orzo Recipe

Ingredients

Here’s what you’ll need — and why each item matters (plus tips I learned along the way):

Salmon fillets – 4 (4–6 oz each). Choose fresh or thawed fillets. Leaving the skin on can help protect the fish while searing.
Olive oil – 1 tbsp. For searing; gives a nice crust and prevents sticking.
Paprika – 1 tsp. Adds mild smokiness and color; regular or sweet paprika works best.
Garlic powder – ½ tsp. Delivers base savory flavor.
Smoked paprika – ¼ tsp. Enhances smoky depth without heat.
Salt & black pepper – ½ tsp each (plus extra to taste). Balances and brings out flavors.
Dry orzo – 1 cup. Works like a pasta-rice hybrid; cooks quickly and soaks up the sauce.
Low-sodium vegetable broth (or water) – 2 cups. Liquid base for the orzo to cook in.
Full-fat coconut milk – 1 cup. Creaminess without heavy cream (and dairy-friendly).
Butter (or vegan butter) – 1 tbsp. Adds richness and helps sauté shallots/garlic.
Shallots, diced – 2. Milder and more delicate than onion, giving gentle sweetness.
Garlic cloves, crushed – 2. Fresh garlic boosts aroma and depth.
Lemon zest – 1 tbsp. Bright citrus oils without too much acidity.
Lemon juice – From ½ lemon. Adds brightness at the end.
Shredded kale – 2 cups. Adds nutrition and texture—stirred in just before finishing.
Frozen peas – 1 cup. For color, sweetness, and vegetable balance.
Chili flakes – ¼ tsp. Optional heat; you can scale down or omit.
Fresh parsley – For garnish. Brings freshness and color.

Note: yields 4 servings

Variations

If you want to tweak this recipe to suit different diets or flavor preferences, here are some ideas:

Dairy-free / vegan version: Use vegan butter (or omit entirely) and ensure coconut milk is full fat.
Swap protein: Use chicken breasts or thighs (adjust cooking times) or even shrimp instead of salmon—if you’re in the mood for another salmon dish, try this flavorful marry me salmon recipe for a creamy, romantic twist.
Lower fat version: Use light coconut milk and skip butter (just use a bit more broth).
Greens alternative: Instead of kale, use baby spinach or Swiss chard (but don’t use frozen spinach — it releases too much water).
Extra flavor add-ins: Add sun-dried tomatoes, capers, a splash of white wine, or a pinch of saffron for variation.
Less spice: Omit chili flakes or reduce black pepper if you prefer milder flavor.

Cooking Time

Prep Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes

Equipment You Need

Large skillet (10–12 inch / nonstick or heavy-bottomed) – One pan for searing fish and cooking orzo.
Cutting board + knife – To dice shallots, crush garlic, zest and slice lemon.
Measuring cups & spoons – For accuracy, especially with broth, milk, and spices.
Tongs or spatula – To gently flip the salmon and stir ingredients.
Lid for the skillet – To trap steam and help the orzo cook evenly.

How to Make One Skillet Salmon with Lemon Orzo

Season and Sear the Salmon

Mix paprika, garlic powder, smoked paprika, salt, and pepper. Rub this spice blend over each salmon fillet. Heat olive oil in your skillet over medium heat, then sear the salmon for about 3–4 minutes per side, just until it’s browned (it won’t be fully cooked yet). Remove the fillets and set aside.

Sauté Aromatics & Toast Orzo

In the same skillet, melt the butter, then add diced shallots and crushed garlic. Cook for about 2 minutes until fragrant. Stir in the dry orzo, lemon zest, chili flakes, salt and pepper, tossing for 1–2 minutes so the orzo is lightly toasted.

Add Liquids, Greens & Finish Cooking

Pour in the vegetable broth and coconut milk, then stir in kale and peas. Cover the skillet and bring to a boil. Once boiling, reduce heat and simmer for about 10–12 minutes, stirring occasionally so the orzo doesn’t stick.

After that, squeeze in the lemon juice, nestle the salmon back, cover, and continue cooking on low for another 5–6 minutes or until the salmon is cooked and the orzo is tender.

Additional Tips for Making This Recipe Better

From my experience cooking this several times:

Start with room-temperature salmon (let it sit out for 15 min) so it sears more evenly.
When adding the broth + coconut milk, stir well before closing the lid so nothing sticks.
Always taste halfway through and adjust salt, pepper, or lemon juice as needed.
Let the dish rest (with lid off) for a minute before serving so the sauce thickens a bit.
Use fresh parsley and an extra squeeze of lemon just before serving for brightness.

How to Serve One Skillet Salmon with Lemon Orzo

Serve straight from the skillet onto warm plates. Arrange one salmon fillet over a bed of lemony orzo, then spoon creamy sauce and greens around it. Garnish with extra fresh parsley, a wedge of lemon, or a drizzle of high-quality olive oil. For more easy dinner ideas you might like browsing these dinner recipes to keep your weeknight meals exciting.

Nutritional Information

Here’s a close estimate per serving:

Calories: ~ 500–550 kcal
Protein: ~ 30–35 g
Carbohydrates: ~ 45–50 g
Fat: ~ 22–25 g

Make Ahead and Storage

Storage

Refrigerate leftovers in an airtight container for up to 3–4 days. The sauce may thicken, so store salmon slightly separated from orzo if possible.

Freezing

Not recommended, because the coconut milk and greens may separate upon thawing. If needed, freeze only the orzo (without salmon) in a freezer-safe container for up to 1 month. Thaw overnight in the refrigerator.

Reheating / Restoring

Reheat gently on the stovetop over low heat, adding a splash of broth or water (or a bit of extra coconut milk) to revive creaminess. Stir gently so the salmon doesn’t fall apart.

Why You’ll Love This Recipe

Here are some reasons I come back to this dish again and again:

It’s one-pan and low cleanup — I love not having multiple dishes to wash.
It balances proteins, carbs, and greens in one pot — so you don’t need many sides.
It’s versatile and adaptable — you can switch proteins, adjust heat, or make it vegan.
The flavor is bright, creamy, and comforting — lemon and coconut milk combine beautifully.
It makes a great weeknight meal that feels special without being fussy.

Ash Tyrrell