Ingredients
Equipment
Method
- Pat the salmon cubes dry with paper towels. Season them generously with salt and freshly ground black pepper. This step is crucial for ensuring the salmon is flavorful from the inside out.1 ½ pounds salmon fillets, skin removed and cut into 1-inch cubes, Salt and freshly ground black pepper to taste
- Heat the olive oil in a large, oven-safe skillet over medium-high heat. Once the oil is shimmering, add the salmon cubes in a single layer. Sear for about 1-2 minutes per side, just until lightly golden. You're not looking to cook it through at this stage, just to get a nice sear and lock in their flavor. Remove the seared salmon from the skillet and set aside on a plate.1 tablespoon olive oil, 1 ½ pounds salmon fillets, skin removed and cut into 1-inch cubes
- Reduce the heat to medium. Add the finely chopped yellow onion to the same skillet with the remaining oil. Cook, stirring occasionally, for about 5-7 minutes, or until the onion is softened and translucent. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.1 medium yellow onion, finely chopped, 3 cloves garlic, minced
- Add the uncooked orzo pasta to the skillet with the onions and garlic. Stir well to coat the orzo in the oil and aromatics. Toast the orzo for about 1-2 minutes, stirring constantly, until it develops a slightly golden hue. This toasting step adds a nutty depth of flavor to the pasta.1 ½ cups orzo pasta, uncooked
- If using, pour in the white wine and scrape up any browned bits from the bottom of the skillet. Let it simmer and reduce by about half, which usually takes 2-3 minutes. This step adds a wonderful layer of complexity to the sauce.½ cup dry white wine
- Pour in the chicken or vegetable broth. Add the lemon zest, lemon juice, dried oregano, and red pepper flakes (if using). Stir everything together well to combine. Bring the mixture to a simmer.3 cups low-sodium chicken broth or vegetable broth, 1 large lemon, zest and juice, 1 teaspoon dried oregano, ½ teaspoon red pepper flakes
- Once simmering, reduce the heat to low, cover the skillet, and let it cook for about 10-12 minutes, or until most of the liquid has been absorbed and the orzo is al dente. Stir occasionally to prevent the orzo from sticking to the bottom.
- Gently nestle the seared salmon cubes back into the orzo mixture. Ensure they are partially submerged in the orzo.1 ½ pounds salmon fillets, skin removed and cut into 1-inch cubes
- Cover the skillet again and continue to cook for another 5-7 minutes, or until the salmon is cooked through and flakes easily with a fork. The orzo should be tender and the sauce should have a creamy consistency. If the orzo seems too dry, you can add a splash more broth or water.
- Remove the skillet from the heat. Stir in half of the fresh chopped parsley. Taste and adjust seasoning with salt and pepper if needed. Garnish generously with the remaining fresh parsley, and any optional toppings like crumbled feta cheese, extra lemon wedges, or capers. Serve immediately directly from the skillet.¼ cup chopped fresh parsley, for garnish, Salt and freshly ground black pepper to taste, Optional garnishes: crumbled feta cheese, extra lemon wedges, capers
Notes
This recipe is perfect for weeknight dinners due to its one-skillet preparation and quick cooking time.