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Creamed Corn Orzo with Salmon

Creamed corn orzo with salmon pairs pan-cooked salmon with tender orzo simmered in chicken broth, corn, and cream. Parmesan, lemon, and parsley finish the skillet with a bright, creamy texture.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 760
Ingredients Equipment Method Notes

Ingredients
  

For the salmon
  • 1.5 lb salmon fillets skinless, cut into 4 portions
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 1 tbsp olive oil
For the creamed corn orzo
  • 1 tbsp unsalted butter
  • 1 shallot small, minced
  • 1.5 cups orzo dry
  • 3 cups low-sodium chicken broth
  • 1.5 cups corn kernels thawed if frozen
  • 0.25 tsp kosher salt
  • 0.5 cup heavy cream
  • 0.5 cup Parmesan cheese grated
  • 1 lemon zested and juiced
  • 2 tbsp fresh parsley chopped

Equipment

  • 1 12-inch skillet

Method
 

Cook the salmon
  1. Pat the salmon dry and season both sides with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
  2. Heat the olive oil in a 12-inch skillet over medium-high heat until shimmering. Cook the salmon in batches, 3–4 minutes on the first side and 2–4 minutes on the second, until opaque and 145°F in the thickest part; transfer to a plate and tent loosely with foil.
Make the creamed corn orzo
  1. Reduce the heat to medium and melt the butter in the same skillet. Add the shallot and cook, stirring, for 2 minutes until softened.
  2. Add the orzo and stir for 1 minute. Stir in the broth, corn, and 1/4 teaspoon salt, then bring to a boil.
  3. Reduce the heat to medium-low and simmer uncovered for 9–11 minutes, stirring frequently, until the orzo is tender and most of the broth is absorbed.
  4. Stir in the heavy cream and simmer for 1–2 minutes until creamy. Remove from the heat and stir in the Parmesan, lemon zest, lemon juice, and parsley; serve topped with the salmon.

Notes

For the best texture, check the salmon temperature in the thickest part and avoid overcooking the orzo. Store leftovers in an airtight container in the refrigerator for up to 3 days; freezing is not recommended because the creamy orzo may change texture. For a gluten-free option, use certified gluten-free orzo.