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One-Pan Cajun Salmon Orzo Recipe

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4 from 37 reviews

This One-Pan Cajun Salmon Orzo is a flavorful and convenient dish combining tender, spiced salmon with creamy, garlicky orzo and fresh spinach, all cooked in a single pan for easy cleanup and efficient cooking. Perfect for a satisfying weeknight dinner with bold Cajun seasoning and a hint of brown sugar sweetness.

Ingredients

Salmon and Seasoning

  • 4 skinless salmon filets (5-6 oz each, Atlantic, not wild)
  • Avocado oil or olive oil (for brushing and cooking)
  • 1 ½ tbsp Cajun seasoning (for salmon)
  • ½ tbsp brown sugar

Vegetables and Aromatics

  • ½ large yellow onion, diced
  • 1 green bell pepper, diced
  • 3 garlic cloves, minced

Other Ingredients

  • 1 tbsp tomato paste
  • 1 ½ tbsp Cajun seasoning (for orzo)
  • 1 cup dry orzo
  • 2 cups chicken bone broth
  • 3 oz fresh spinach
  • ½ cup heavy cream
  • Juice from ½ lemon
  • Kosher salt and black pepper, to taste

Instructions

  1. Season the Salmon: Pat salmon filets dry thoroughly with paper towels. Lightly drizzle all sides with oil and brush to coat evenly. In a small bowl, mix Cajun seasoning and brown sugar, then sprinkle evenly over each side of the salmon and rub it in for a flavorful crust.
  2. Cook the Salmon: Preheat a 12″ cast-iron or stainless steel pan over medium heat until very hot. Add enough oil to coat the bottom lightly. Place the seasoned salmon filets skinless side down and cook undisturbed for 5 minutes. Flip gently and cook for another 2 minutes. Remove salmon from pan and set aside.
  3. Sauté Vegetables & Aromatics: Reduce heat to medium-low. Add more oil if needed. Add diced onion and green bell pepper to the pan, season with kosher salt, and sauté, stirring occasionally, until onion becomes translucent (about 4-5 minutes). Stir in minced garlic, tomato paste, and Cajun seasoning; cook for 2 minutes, stirring frequently to develop flavors.
  4. Toast the Orzo: Add the dry orzo to the pan and toast it with the vegetables and seasonings for 2-3 minutes, stirring occasionally to prevent sticking and to enhance nuttiness.
  5. Simmer the Orzo: Deglaze the pan by pouring in chicken bone broth, scraping up any browned bits on the bottom. Bring to a gentle boil, then cover the pan with a lid and reduce heat to low. Let it simmer for about 12 minutes, stirring occasionally to prevent sticking, until the orzo is tender and has absorbed most of the broth.
  6. Finish the Dish: Turn off the heat. Stir in heavy cream, lemon juice, fresh spinach, and season with additional kosher salt and black pepper as needed. Nestle the cooked Cajun salmon filets back into the orzo mixture, cover with the lid, and let sit for 3 minutes until spinach wilts and salmon warms through.
  7. Serve and Garnish: Optionally, garnish with chopped parsley and a drizzle of honey to balance the spice before serving. Enjoy warm.

Notes

  • Use Atlantic farmed salmon as specified for best texture—wild salmon tends to cook faster and may dry out.
  • If you do not have chicken bone broth, substitute with low-sodium chicken broth or vegetable broth for a lighter flavor.
  • Adjust the Cajun seasoning quantity based on your spice tolerance; it can be reduced for a milder version.
  • The one-pan method simplifies cleanup and allows the orzo to absorb maximum flavor from the sautéed vegetables and salmon drippings.
  • For a dairy-free version, substitute heavy cream with coconut cream or a plant-based alternative.
  • Make sure to stir occasionally when simmering orzo to prevent burning or sticking to the pan.
  • Leftovers store well in an airtight container in the refrigerator for up to 3 days; reheat gently to preserve creaminess.

Find it online: https://justsosavory.com/one-pan-cajun-salmon-orzo-recipe/