I had high hopes when first testing this recipe, but I have to say that it exceeded expectations as soon as I sampled the orzo for doneness.
Cooked in one pan, I pan-fried a salmon fillet to ensure it was tender with crispy skin. And not to let any of those flavourful browned bits on the bottom of the pan go to waste, I then cook some orzo in a flavourful broth.
Finished with olives, capers and fresh herbs, this entire recipe is made in one skillet and is ready, from start to finish, in under 30 minutes. So if you’re after a super flavourful and refreshingly simple meal perfect for even a super busy weeknight, this orzo & salmon dish is a great option.
How to Make Skillet Salmon with Orzo
This recipe is best made in a stainless steel skillet rather than nonstick. This allows for fond (little browned bits) to collect on the bottom of the pan and really deeply flavour the orzo once added. However, if all you have is a nonstick skillet, then use that – the dish will still be delicious.
You’ll notice that it has similar flavours to my Mediterranean shrimp recipe, however, this one is even easier and is all cooked in the same pan!
So, to begin, use some paper towels to thoroughly pat dry your (skin-on) salmon fillets and generously season them with salt. I don’t recommend seasoning with black pepper as it has a tendency to burn as we pan fry it.
Now, add a bit of oil to a large stainless steel skillet. Set the skillet over medium-high heat. Once the oil is shimmering – but just before it starts to smoke – add the salmon, skin skid down, and press down on the fillet to ensure there is even contact with the skin and the pan.
Cook the salmon on this side until the skin is really crisp and it easily releases from the bottom of the pan – about 5-7 minutes. If it is sticking significantly, then just keep in on the heat for a little bit longer.
Then, flip the salmon over and cook on the other side until the interior registers at 50°C/125°F when an instant-read thermometer is inserted into the thickest part of the fillet – another 5 minutes or so.
Remove the salmon from the skillet and let it rest – skin side up so it doesn’t lose its crispiness – while you prepare the orzo.
Add a diced shallot and a roughly chopped anchovy fillet to the skillet along with a generous pinch of salt. Cook until the shallot is softened – about two minutes. Then, stir in some minced garlic and cook until just fragrant – only about 30 more seconds.
Deglaze the pan with a bit of dry white wine. Use your spatula to scrape up any remaining browned bits from the bottom of the pan and stir them into the sauce. Cook until the wine is reduced and the strong alcoholic smell has dissipated – this should only take a couple of minutes.
Now, to the skillet, add your orzo along with some chicken or vegetable stock and a generous pinch of salt. Stir to combine, bring the liquid to a simmer and let the mixture bubble – stirring occasionally to prevent sticking – until the liquid is absorbed and the orzo is tender. This will take about 8-10 minutes.
Once the orzo is cooked, stir in some roughly chopped kalamata olives, some capers, lemon zest and juice and some fresh herbs. I like using a mixture of parsley, thyme and oregano. Stir all of this to combine.
Top the orzo with the salmon (skin-side up!) and serve directly from the skillet for a nice, rustic dinner!
One-Pan Salmon & Orzo
Ingredients
- 250 g (½ lb) skin-on salmon fillets
- 1 anchovy fillet roughly chopped
- 1 shallot diced
- 4 cloves garlic minced
- 60 ml (¼ cup) dry white wine such as sauvignon blanc or pinot grigio
- 375 ml (1½ cups) chicken or vegetable stock
- 125 g (⅔ cup) orzo
- 25 g (3 tbsp) pitted kalamata olives roughly chopped
- 2 tbsp capers rinsed
- 2 tsp lemon zest from about ½ lemon
- 1 tbsp lemon juice
- 1 tbsp flat-leaf parsley chopped
- 2 tsp fresh oregano chopped
- 1 tsp fresh thyme chopped
Instructions
- Pat the salmon dry with paper towels. Season generously with salt. Add 1 tbsp of olive oil to a large skillet and set over medium heat. Once shimmering, add the salmon – skin side down – and press down on the fillets with the back of a spatula. Allow to cook for 5-7 minutes, until the skin is crisp and releases easily from the bottom of the pan.
- Flip the salmon over and cook until the interior of the salmon registers at 50°C/125°F. Move the salmon to a plate, skin side up, until ready to serve.
- Add the anchovy and shallot to the now empty skillet along with a generous pinch of salt. Cook until softened, about 2 minutes. Add the garlic and cook until fragrant – a further 30 seconds.
- Deglaze the pan with the white wine. Stir until mostly evaporated and the strong alcoholic smell has cooked off – a minute or two. Pour in the stock, orzo and ¼ tsp of salt. Stir and bring to a simmer.
- Allow to simmer until the liquid is fully absorbed and the orzo is tender – about 10 minutes. Stir in the olives, capers, lemon zest and juice and the parsley, oregano and thyme. Season with salt and pepper to taste. Top with the salmon – serving it skin-side up.
Nutrition
Disclaimer: Nutritional information is automatically generated and provided as guidance only. Accuracy is not guaranteed.
This simple recipe is packed with flavour and is so quick to make. It’s a fantastic way to enjoy a fillet of salmon and you don’t have to worry about a lot of washing up afterwards!
Are you looking to make a salmon dish with orzo? Have any questions? Let me know in the comments!
