onlycookingarticlesBeautifully seasoned, tender, baked salmon nestled in a bed of creamy orzo with lemon and parmesan. It feels like a very special dinner, but it’s quick to make and everything is cooked in one pan (no pre-cooking of the orzo is necessary).
I love using orzo as an alternative to risotto for a dinner that cooks in much less time!
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Have you ever used orzo? It’s such a great storefront ingredient and cooks very quickly (usually about 8 minutes).
Normally you cook it in boiling water, but for this recipe I cook it in stock, in the SAME PAN as my salmon.
Although it looks a lot like large grains of rice, orzo is actually pasta. Usually you cook it al dente in boiling water.
It works particularly well served in a sauce (such as pasta) or in soups.
It is also known as risoni.
What do we need?
- salmon – I use sockeye or sockeye salmon in this recipe as I love the color and slightly more robust flavor than regular salmon. But regular salmon also works fine.
- Barley You can find these on the pasta shelf in most large supermarkets. You don’t need much. A little goes a long way (especially in a creamy sauce).
📺 Watch how to make it
Full recipe with detailed steps in the recipe card on the end of this message†
- first us season the salmon – I like to use a mixture of spices including garlic salt, parsley and paprika (as well as good old salt and pepper) to give the salmon lots of flavor and a nice color. Once it’s seasoned, we baked it for a few minutes, meat side down, then placed it on a plate.
- Now we add some garlic to the pan, as well as the barley and chicken broth. The salmon fillets are also nestled back in, so they will continue to cook along with the orzo.
- When the orzo is cooked, stir in some cream, parmesan, lemon zest and juice, plus a little more seasoning if needed, and it’s done. ready to serve†
PRO TIP Serve immediately, because the orzo continues to absorb liquid if it stays too long.
I like to serve mine with lemon wedges, black pepper and a sprig of parsley.
🍽️ What do you serve it with?
- Some fresh baby spinach or a simple one Green salade
- Steamed asparagus or peas
- A nice piece Garlic bread always goes well!
Can I move forward?
This recipe is best served right away, so I don’t recommend making it ahead of time. If you make it and try to reheat it, you’ll find that the orzo becomes sticky and the salmon is at risk of drying out.
Change of ingredients
Replace salmon with smoked haddock or trout fillets
Add frozen peas during the last five minutes of cooking if you want a little green in there
How to reduce this recipe?
You can halve this recipe to serve for two people. Just halve the ingredients (same proportions), but stick to the same cooking times.
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🐟 Baked Salmon With Creamy Lemon Orzo
Baked salmon nestled in a bed of creamy orzo with lemon and parmesan. So quick to make and all cooked in one pan!
INSTRUCTIONS
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Place the salmon fillets on a plate.
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Mix the salt, garlic salt, pepper, paprika and dried parsley. Sprinkle on top of the salmon and pat it down so it sticks.
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Heat the oil and butter in a large skillet (skillet) over medium heat.
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Add the salmon fillets, skin side up (so that the part coated with the spice mix is in the oil).
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Cook for 3-4 minutes, until the salmon is golden brown, then remove the salmon from the pan and place on a plate, skin side down (we will continue cooking in this way).
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Turn the heat down to medium and add the garlic to the pan. Cook for 30 seconds, stirring constantly, so the garlic doesn’t burn.
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Add the dried orzo to the pan, stir with the garlic, then add the chicken stock and stir again.
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Place the salmon fillets skin side down in the orzo.
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Turn the heat back to medium-low and bring to a boil, then turn the heat down to low and simmer, stirring occasionally, for 8-9 minutes, until the orzo is al dente (cooked, but with a little bite). You’ll need to move the salmon with tongs to stir the orzo under it so it doesn’t stick to the pan.
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Add the cream, Parmesan cheese, lemon zest and juice, salt and pepper to the orzo and stir to combine.
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Turn off the heat, sprinkle over the chopped parsley and a little black pepper. Arrange the lemon wedges in the pan and serve.
✎ Notes
Can I move forward?
This recipe is best served right away, so I don’t recommend making it ahead of time. If you make it and try to reheat it, you’ll find that the orzo becomes sticky and the salmon is at risk of drying out.
Change of ingredients
- Replace salmon with smoked haddock or trout fillets
- Add frozen peas during the last five minutes of cooking if you want a little green in there
How to reduce this recipe?
You can halve this recipe to serve for two people. Just halve the ingredients (same proportions), but stick to the same cooking times.
Nutritional information is per serving (this recipe makes for 4).
Nutrition
Calories: 677kcalCarbohydrates: 47GProtein: 45GFat: 34GSaturated fat: 13GPolyunsaturated Fat: 6GMonounsaturated Fat: 13Gtrans fat: 1Gcholesterol: 131mgSodium: 1070mgPotassium: 945mgFiber: 2GSugar: 2GVitamin A: 849IUVitamin C: 11mgCalcium: 279mgIron: 2mg
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