Skillet Salmon and Orzo
February 6th, 2026A Vibrant One-Pan Salmon Meal
A skillet-full of colorful veggies and orzo becomes a vibrant backdrop for seared fillets of salmon in this one-pan meal. It’s everything we love about celebrating food that’s simple, satisfying, and full of fresh flavor.
Sweet corn, tender zucchini, and a pop of heat from a fresh chili come together in a buttery orzo base that’s both comforting and light — perfect for a cozy evening meal. Pan-seared wild salmon adds richness and depth, finishing gently in the skillet so it stays perfectly tender and flaky.
Skillet Salmon and Orzo
By Wild Alaskan Company
Prep time
15 minutes
Cook Time
25 minutes
Total time
40 minutes
Yield
2 servings
Ingredients
- 2 (6 oz.) portions sockeye salmon or coho salmon
- High-heat cooking oil
- Salt and freshly ground black pepper
- 2 tablespoons butter
- 1 cup diced zucchini
- 1 cup corn fresh or frozen
- 2 scallions, thinly sliced
- 1 fresno or serrano pepper, finely diced seeds removed if desired
- 2 teaspoons minced garlic
- 2 cups vegetable stock
- 1 cup orzo
- Cilantro, roughly chopped, for serving
Instructions
1. Heat large skillet over medium-high heat. Meanwhile, gently pat fillets dry to remove excess moisture. Season with salt and pepper. When skillet is hot, add just enough oil to cover bottom. When oil is sizzling hot, carefully place one salmon fillet skin-side down into skillet and immediately press down onto fillet with a fish spatula to ensure good skin to pan contact. Hold firmly for 15 seconds, then repeat with remaining fillet. Reduce heat to medium.
2. Sear each fillet for 3 minutes, or until the salmon releases easily from the skillet with the help of a fish spatula. Carefully flip and allow flesh side of the fillet to cook for 1 minute, then transfer the fillets to a plate. Salmon should still be slightly underdone.
3. Into the same skillet, add butter, zucchini, corn, scallions, and chili. Cook until zucchini begins to soften, about 2 minutes. Add garlic and cook until fragrant, about 30 seconds.
4. Carefully pour in stock, then use a spoon to deglaze skillet, scraping up any browned bits from bottom. Bring to a simmer, then stir in orzo. Season with salt and pepper. Reduce heat to maintain gentle bubbling, then cover and cook until orzo is nearly al dente, about 10 minutes. Stir occasionally to prevent orzo from sticking. Add an extra splash of stock or water as needed if orzo is looking too dry
5. In final minutes of cooking, taste and adjust seasoning. Nestle fillets flesh-side down into orzo to finish cooking through until flaked easily with a fork, another couple of minutes. Divide evenly among serving plates and garnish with cilantro. Enjoy immediately.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.
