Creamy Salmon Orzo Pasta made with tender flaked salmon, rich crème fraîche, and Grana Padano is just as delicious as it looks.
This salmon recipe is perfect for a weeknight dinner idea, but it will also work for a dinner party!
Creamy Salmon Orzo Pasta
Looking for an easy pasta dish that’s ready in no time?
Our Creamy Salmon Orzo Pasta is perfect for a weekday dinner or any time you need something you can whip up with minimal fuss.
We love salmon and are always looking for ways to swap out the regular chicken and beef recipes with salmon.
I’m also a fan of one-pan recipes. And while this dish requires an additional pot and baking sheet, the final parts of this recipe can be made in the same pan.
What You Will Need:
Unsalted Butter & Garlic. This easy recipe starts with a half-stick of unsalted butter and two cloves of minced garlic. Don’t like garlic?
Try: Shallots, grilled or caramelized onions, green onions, or fresh chives.
Grana Padano. A nutty, salty cheese that melts beautifully into the sauce, giving it that smooth, restaurant-quality finish. If you don’t have Grana Padano, you can swap it with Parmigiano-Reggiano or Pecorino Romano.
Orzo. For this recipe, I used one 16-ounce package of orzo, and it was enough to feed a family of five.
You can prepare the orzo pasta ahead and pull everything together fairly quickly.
Salmon. Like the orzo pasta, the salmon can be made ahead of time. I used a roughly four-pound salmon filet. Also, if salmon is not your jam, try a firm white fish like:
- Cod
- Halibut
- Red Snapper
- Bream
- Hake
- Mahi Mahi
- Grouper
Heavy Cream and Crème Fraîche. If you love an easy pasta sauce, it doesn’t get any easier than one made with heavy cream, crème fraîche, and freshly grated Grana Padano.
Add a bit of freshly cracked black peppercorns, flaky sea salt, and a pinch of grated nutmeg, and you’re done!
Lemon Infused Olive Oil. I finished this recipe with a drizzle of lemon-infused olive oil. Want a more pronounced lemon flavor?
Add the zest of one lemon and two tablespoons of freshly squeezed lemon juice to the sauce.
Freshly Cracked Black Peppercorns, Flaky Sea Salt, and Minced Parsley. Give this recipe a boost with freshly cracked black peppercorns, flaky sea salt (we love Maldon), and freshly minced parsley. The black peppercorns add a subtle, not over-the-top spiciness. But if you don’t mind a bit of heat, add a pinch or two of crushed red pepper flakes. Also, a good quality finishing salt like Maldon is an easy way to elevate any dish.
The addition of chopped fresh parsley adds freshness, and it’s visually appealing. You can also substitute the parsley for a variety of herbs, like:
- Thyme
- Oregano
- Savory
- Sweet Basil
- French or Russian Tarragon
- Dill
How To Make Creamy Salmon Orzo Pasta
4-6 servings
Salmon Ingredients:
- 1 pound to 1 1/2 pounds of salmon filet
- 2 tablespoons extra virgin olive oil
- 1/2 tsp freshly cracked black peppercorns
- 1 tsp flaky sea salt
Salmon Directions:
- Preheat oven to 350°F.
- Clean and pat dry the salmon filet.
- Brush both sides of the salmon with two (2) tablespoons, one tablespoon per side, of extra virgin olive oil.
- Generously season both sides of the salmon filet with freshly cracked black peppercorns and flaky sea salt.
- Place the salmon on a baking sheet lined with parchment paper.
- Cook in the oven for thirty (30) minutes and remove from the oven.
- Remove from the oven and flake with a fork.
Creamy Sauce Ingredients
- 16-ounce package of Orzo
- 1/2 half-stick unsalted butter
- 2 cloves of garlic, minced
- 3/4 cup heavy whipping cream or half-n-half
- 8-ounces crème fraîche
- 1 to 1 1/2 cups of freshly grated Grana Padano
- freshly cracked black peppercorns
- flakey sea salt
- lemon-infused olive oil (for finishing)
- 1/2 cup fresh curly parsley
- freshly grated Parmesan (for topping)
Orzo Pasta Directions:
- Bring 4 1/2 to 5 quarts of water to a rolling boil in a stockpot.
- Add two (2) tablespoons of salt, we prefer coarse Diamond Crystal or Morton salt.
- Into the stockpot, add the 16 ounces of orzo pasta and cook for 10-12 minutes until al dente.
- Strain the pasta (reserving 1/2 cup of pasta water); do not rinse it, then add it to the pasta sauce.
Creamy Lemon Sauce Directions:
- Place a large skillet over medium heat.
- Melt a half stick (1/2 stick) of unsalted butter.
- Once the butter is melted, add the minced garlic and sauté for about 1 minute, just until fragrant (do not brown).
- Whisk in the heavy cream (or half-and-half) and crème fraîche until fully incorporated and smooth.
- Reduce the heat to low, then gradually add the freshly grated Grana Padano, whisking continuously until the sauce is smooth and creamy.
- Season with freshly cracked black peppercorns and flaky sea salt to taste.
- Add the cooked orzo to the skillet and toss to coat in the sauce.
- Add a splash of the reserved pasta water as needed to loosen the sauce and create a silky consistency.
- Gently fold in the flaked salmon and toss carefully to combine.
- Garnish with chopped curly parsley or torn sweet basil.
- When ready to serve, top each plate with freshly grated Parmesan and drizzle with lemon-infused olive oil.
- Serve immediately.
Can I Use A Different Type Of Pasta Instead Of Orzo?
Yes, you can swap orzo for small pasta shapes like ditalini or penne.
Feel confident in customizing the dish, as orzo provides its signature creamy, risotto-like texture, but alternatives work well too.
What Is The Best Type Of Salmon To Use?
Fresh Atlantic or wild-caught salmon both work well.
Selecting a filet with good marbling will give you the best flavor and texture, helping you create a truly satisfying dish.
Can I Make This Recipe Ahead Of Time?
You can make it a few hours ahead, but it’s best served fresh.
The sauce will thicken as it sits, so add a splash of cream or reserved pasta water when reheating.
How Do I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stovetop or in the microwave, adding a little liquid to loosen the sauce.
Can I Add Vegetables To This Dish?
Absolutely. Spinach, peas, or asparagus are great additions and pair well with the creamy sauce and salmon.
Now that you have the recipe and additional tips, make a list of what you need and add this recipe to your salmon lineup.
And if you’re a big fan of salmon recipes, check out some of our popular salmon recipes on the blog.
More Salmon Recipes:
Creamy Salmon Orzo Pasta
Ingredients
Salmon Ingredients:
- 1- pound to 1 1/2 pounds of salmon filet
- 2 tablespoons extra virgin olive oil
- 1/2 tsp freshly cracked black peppercorns
- 1 tsp flaky sea salt
Creamy Sauce Ingredients
- 16- ounce package of Orzo
- 1/2 half-stick unsalted butter
- 2 cloves of garlic minced
- 3/4 cup heavy whipping cream or half-n-half
- 8- ounces crème fraîche
- 1 to 1 1/2 cups of freshly grated Grana Padano
- freshly cracked black peppercorns
- flakey sea salt
- lemon-infused olive oil for finishing
- 1/2 cup fresh curly parsley
- freshly grated Parmesan for topping
Instructions
Salmon Directions:
- Preheat oven to 350°F.
- Clean and pat dry the salmon filet.
- Brush both sides of the salmon with two (2) tablespoons, one tablespoon per side, of extra virgin olive oil.
- Generously season both sides of the salmon filet with freshly cracked black peppercorns and flaky sea salt.
- Place the salmon on a baking sheet lined with parchment paper.
- Cook in the oven for thirty (30) minutes and remove from the oven.
- Remove from the oven and flake with a fork.
Orzo Pasta Directions:
- Bring 4 1/2 to 5 quarts of water to a rolling boil in a stockpot.
- Add two (2) tablespoons of salt, we prefer coarse Diamond Crystal or Morton salt.
- Into the stockpot, add the 16 ounces of orzo pasta and cook for 10-12 minutes until al dente.
- Strain the pasta (reserving 1/2 cup of pasta water); do not rinse it, then add it to the pasta sauce.
Creamy Lemon Sauce Directions:
- Place a large skillet over medium heat.
- Melt a half stick (1/2 stick) of unsalted butter.
- Once the butter is melted, add the minced garlic and sauté for about 1 minute, just until fragrant (do not brown).
- Whisk in the heavy cream (or half-and-half) and crème fraîche until fully incorporated and smooth.
- Reduce the heat to low, then gradually add the freshly grated Grana Padano, whisking continuously until the sauce is smooth and creamy.
- Season with freshly cracked black peppercorns and flaky sea salt to taste.
- Add the cooked orzo to the skillet and toss to coat in the sauce.
- Add a splash of the reserved pasta water as needed to loosen the sauce and create a silky consistency.
- Gently fold in the flaked salmon and toss carefully to combine.
- Garnish with chopped curly parsley or torn sweet basil.
- When ready to serve, top each plate with freshly grated Parmesan and drizzle with lemon-infused olive oil.
- Serve immediately.
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