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Garlic-Herb Salmon with Lemon Orzo
Crisp-skinned salmon over creamy, lemony orzo, finished in one pan for a dinner that tastes like a bistro order.
Method
Dry and season
Pat the salmon very dry with paper towels and season the flesh with salt. Dry skin is the secret to crisp skin.
Start the orzo
In a wide pan, melt 2 tbsp butter, add half the garlic and the orzo, and toast for 2 minutes. Add the stock, simmer 8–10 minutes, stirring, until tender and creamy.
Sear the salmon
In a second skillet, heat oil until shimmering. Lay the fillets skin-side down and press for 10 seconds. Cook 5 minutes without moving until the skin is crisp.
Baste
Flip, add remaining butter and garlic, and spoon the foaming butter over the fish for 1–2 minutes until just opaque in the center.
Finish the orzo and plate
Stir the Parmesan, lemon zest, juice and herbs into the orzo. Top with the salmon and spoon over the pan butter.
Times are averages from our home test kitchen and may vary. Always cook to safe internal temperatures. See our disclaimer.