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Creamed Corn Orzo with Salmon Recipe
Ash Tyrrell

Creamed Corn Orzo with Salmon Recipe

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!
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 2
Ingredients Method Notes

Ingredients
  

  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.