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Creamy Garlic Salmon with Lemon Orzo

Creamy garlic salmon with lemon orzo is a one-skillet dinner where seared salmon sits on tender orzo in a rich, citrus-flecked cream sauce. You toast the orzo in the same skillet, simmer it in chicken broth, then finish with lemon juice, zest, and parmesan.
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Prep Time 35 minutes
Cook Time 20 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 510
Ingredients Equipment Method Notes

Ingredients
  

Salmon fillets
  • 4 salmon fillets
Orzo and broth
  • 1.5 cup orzo
  • 2 cup chicken broth
Creamy lemon sauce
  • 0.5 cup heavy cream
  • 1 lemon Juiced and zested.
  • 0.33 cup parmesan

Equipment

  • 1 cast iron skillet

Method
 

Sear and set aside
  1. Heat a cast iron skillet over medium-high heat and sear the salmon fillets until golden, then set them aside. Keep the skillet hot so the fond can flavor the orzo.
Toast the orzo
  1. Reduce heat to medium and toast the orzo in the same skillet until lightly golden and fragrant, about 2 to 3 minutes. Scrape up browned bits from the bottom as you stir.
Simmer until tender
  1. Pour in the chicken broth and bring to a simmer, then simmer the orzo until tender, about 10 to 12 minutes. Stir occasionally so the orzo cooks evenly and absorbs the liquid.
Make the creamy lemon sauce
  1. Stir in the heavy cream, lemon juice, and lemon zest and cook just until warmed through, about 2 to 3 minutes at medium-low heat. Keep it at a gentle simmer so the sauce stays silky.
Finish with salmon and parmesan
  1. Return the salmon to the skillet and cook until just cooked through, about 3 to 4 minutes at medium-low heat. Sprinkle in the parmesan and stir until melted and the sauce clings to the orzo.

Notes

Pro tip: Toasting the orzo in the same skillet captures the browned salmon flavor—stir and scrape so nothing burns. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently with a splash of broth or cream. Freeze is not recommended because the cream sauce can break after thawing. For a lighter option, swap heavy cream with half-and-half and keep the heat low when simmering.