Uploaded February 2026 | Updated September 2026, 1 week ago
Pan-fried salmon, nestled in a bed of creamy orzo with lemon and parmesan. So quick to make and all cooked in one pan!
Ingredients
Salmon and spice rub:
4 salmon fillets
pinch salt
pinch garlic salt
¼ tsp black pepper
⅛ tsp paprika
½ tsp dried parsley
Orzo:
2 tbsp olive oil
2 tbsp unsalted butter
2 cloves garlic peeled and minced
230 g (1 cup + 2 tbsp) dried orzo
480 ml (2 cups) chicken stock
60 ml (1/4 cup) double (heavy) cream
75 g (3/4 cup) grated parmesan
zest and juice of 1/2 a lemon
¼ tsp salt
½ tsp black pepper
To Serve:
small bunch fresh parsley finely chopped
lemon wedges
black pepper
Instructions
✅Place the salmon fillets on a plate.
✅Mix together the salt, garlic salt, pepper, paprika, and dried parsley. Sprinkle onto the top of the salmon and pat it down, so it sticks.
✅Heat the oil and butter in a large frying pan (skillet), over a medium-high heat.
✅Add the salmon fillets, skin-side-up (so the part coated with the spice mix is in the oil).
✅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'll continue cooking it shortly).
✅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.
✅Add the dried orzo to the pan, stir with the garlic, then add the chicken stock and stir again.
✅Nestle the salmon fillets into the orzo, skin-side down.
✅Turn the heat back up to medium-high and bring to the boil, then turn the heat down and simmer for 8-9 minutes, stirring occasionally, until the orzo is al dente (cooked, but with a little bite). You'll need to move the salmon with a set of tongs to stir the orzo underneath, so it doesn't stick to the pan.
✅Add the cream, parmesan, lemon zest and juice, salt, and pepper to the orzo and stir together.
✅Turn off the heat, sprinkle on the chopped parsley and a little black pepper. Arrange the lemon wedges in the pan, then serve.
Pan-fried salmon, nestled in a bed of creamy orzo with lemon and parmesan. So quick to make and all cooked in one pan!
Ingredients
Salmon and spice rub:
4 salmon fillets
pinch salt
pinch garlic salt
¼ tsp black pepper
⅛ tsp paprika
½ tsp dried parsley
Orzo:
2 tbsp olive oil
2 tbsp unsalted butter
2 cloves garlic peeled and minced
230 g (1 cup + 2 tbsp) dried orzo
480 ml (2 cups) chicken stock
60 ml (1/4 cup) double (heavy) cream
75 g (3/4 cup) grated parmesan
zest and juice of 1/2 a lemon
¼ tsp salt
½ tsp black pepper
To Serve:
small bunch fresh parsley finely chopped
lemon wedges
black pepper
Instructions
✅Place the salmon fillets on a plate.
✅Mix together the salt, garlic salt, pepper, paprika, and dried parsley. Sprinkle onto the top of the salmon and pat it down, so it sticks.
✅Heat the oil and butter in a large frying pan (skillet), over a medium-high heat.
✅Add the salmon fillets, skin-side-up (so the part coated with the spice mix is in the oil).
✅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'll continue cooking it shortly).
✅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.
✅Add the dried orzo to the pan, stir with the garlic, then add the chicken stock and stir again.
✅Nestle the salmon fillets into the orzo, skin-side down.
✅Turn the heat back up to medium-high and bring to the boil, then turn the heat down and simmer for 8-9 minutes, stirring occasionally, until the orzo is al dente (cooked, but with a little bite). You'll need to move the salmon with a set of tongs to stir the orzo underneath, so it doesn't stick to the pan.
✅Add the cream, parmesan, lemon zest and juice, salt, and pepper to the orzo and stir together.
✅Turn off the heat, sprinkle on the chopped parsley and a little black pepper. Arrange the lemon wedges in the pan, then serve.
