You’ll be impressed with how good this Orzo Salmon Bake is. You’ll be even more impressed that it’s done in one pan!
Here is are some items that I find useful when making this recipe:
Listen to me explain briefly about how to make this one-dish dinner, with some great tips along the way, by clicking the play button below:[sc name="salmonorzorotd"][/sc]
- 4 (5- to 6-oz.) skin-on, fresh King or Atlantic salmon fillets
- 2 tsp. olive oil
- 1 and ½ tsp. salt, divided
- ½ cup heavy whipping cream
- 1 cup low-sodium chicken stock
- 2 Tbsp. unsalted butter
- 2 Tbsp. grainy mustard
- 1 tsp. garlic powder
- 1 tsp. dried dill
- 1 cup dried orzo pasta
- Preheat oven to 425°F.
- Brush each salmon fillet with oil; sprinkle all sides with ¾ teaspoon of the salt. Set aside.
- In a large microwave safe bowl stir together cream, chicken stock, butter, mustard, garlic powder, dill, and remaining salt. Microwave on high 2 minutes or until boiling.
- Transfer cream mixture to a 2-quart casserole dish; stir in orzo. Cover dish loosely with aluminum foil.
- Place dish in oven. Bake 15 minutes.
- Remove pan from oven; remove foil. Place salmon, skin side up, on top of orzo. Return pan to oven for 12-15 minutes, or until salmon is cooked medium, and registers 145° F on an instant read thermometer.
- Remove pan from oven. Transfer salmon to plate or serving platter. Fluff orzo with fork. Transfer orzo to serving bowl or arrange on platter with salmon. Serve warm.
- Can’t find orzo pasta in your grocery store? It might be with the rice instead of the pasta.
- As a general rule, plan on 10 minutes of cook time for every inch (height/thickness) of fish. For example, if your fish is 1-inch thick, cook for 10 minutes. If a little over an inch, cook for 12 minutes, etc.
- If you like orzo soft instead of al dente, bake the orzo, covered, for 5 minutes more before adding the salmon.
- For a dairy-free version, replace the cream with the same amount of chicken stock.