Salmon with Creamy Corn Orzo

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This salmon with creamy corn orzo is giving major sunshine-in-a-bowl energy—flaky salmon, juicy bursts of corn, and a cozy orzo situation all in one skillet. It’s fast, fresh, and the kind of weeknight dinner that makes you feel like you’ve got it together.

Pan-seared salmon fillets sit atop creamy corn orzo, mixed with sun-dried tomatoes in a skillet and perfectly seasoned with salt and pepper.

Sunshine in a Skillet!!

After a long, dark winter, there is nothing I crave more than some good ol’ vitamin D and a joy-packed dish to go with it. That’s this recipe. Just thinking about it puts me in a better mood. The poppy corn, the creamy orzo, the zingy sun-dried tomatoes—every bite is a little celebration of summer, all nestled under a golden, toasty salmon filet.

It’s simple—like 30-minutes-and-done simple—and the one-skillet cleanup means you can pour that extra glass of wine and head straight to the porch to soak up the evening while summer’s still hanging on. It’s a little skillet of sunshine, and it’s ready when you are.

A woman with long red hair, wearing a brown sweater and jeans, smiles while standing in a modern kitchen beside a counter with fresh lettuce and hibachi steak bowls. Marble backsplash and gold kitchen accents are visible in the background.

A person sits cross-legged in a meditation pose with their hands resting on their knees, peacefully imagining delicious hibachi steak bowls. The simple black outline contrasts against a white background.

Orzo is one of my favorite foods and makes its way into my meals at least once a week with dishes like my lemon orzo salad, lemon garlic butter shrimp with orzo pasta, and tomato orzo soup.

With protein, carbs, and even a few veggies, this dish is enough for a complete meal, but it also pairs well with sides like a grilled vegetable salad or savory goat cheese muffins.

Ingredients and Notes

A tray with labeled ingredients for a recipe: salmon, coconut milk, olive oil, broth, sundried tomatoes, garlic, corn orzo, shallots, white wine, parmesan, salt, and pepper.

Salmon – You’ll need four evenly sized filets. Fresh, wild-caught salmon is ideal, but farm-raised works just fine too! Keep the skin on—it helps the salmon cook up beautifully and stay intact.
Corn – Fresh or canned both work here. If using canned, just be sure to drain it well so your orzo doesn’t get too watery.
Orzo – The cozy, creamy star of the show! Use gluten-free orzo if needed to keep things celiac-friendly.
White Wine – Adds depth and a subtle brightness to the dish. You can swap in chicken or vegetable broth for an alcohol-free version.
Broth – I like low-sodium chicken or veggie broth to let the other flavors shine, but any broth will do the trick.
Coconut Milk – This is where the creamy magic happens. Use full-fat canned coconut milk (not the boxed kind!) for the richest, silkiest sauce.
Sun-Dried Tomatoes – A flavor bomb of tart, tangy, and sweet. They bring a beautiful punch that ties everything together.
Parmesan – Totally optional but totally worth it. Freshly grated Parmesan melts into the orzo, adding richness, saltiness, and next-level creaminess.

How to Make Salmon with Creamy Corn Orzo

This is an overview of the recipe. Full ingredients & instructions are in the recipe card below.

Four cooked salmon fillets seasoned with pepper are arranged on a white plate alongside a flavorful corn orzo. A serving utensil is visible on the right side of the plate, and the salmon appears flaky and moist. — **Step 1 -** Cook the salmon skin side down in an oiled skillet, and season with salt and pepper.

A close-up of corn orzo pasta and chopped onions in a black skillet, with the onions slightly sautéed and the orzo uncooked. — **Step 2 -** Cook the aromatics, toast the corn and orzo, and simmer until it is mostly absorbed.

Creamy corn orzo pasta mixed with sweet kernels, topped with a small pile of chopped sun-dried tomatoes, served in a large pan. — **Step 3 -** Stir in the coconut milk and sun-dried tomatoes, and continue to cook until the orzo reaches al dente.

Four seared salmon fillets rest on a bed of creamy corn orzo pasta with sun-dried tomatoes in a skillet. The dish is garnished with pepper and displayed on a green wooden surface. — **Step 4 -** Fold in the Parmesan (if using), nestle the salmon on top, and enjoy!

Frequently Asked Questions

Can I make this recipe ahead of time?

This creamy corn orzo and salmon recipe is best served fresh. However, if you have leftovers, you can store them in an airtight container in the fridge for up to 3-4 days.

How do I know when salmon is done cooking?

You’ll know your salmon filets are fully cooked when they’re opaque pink, flake easily with a fork, and reach an internal temperature of 145°F.

For more salmon recipes, check out my:

PS : If you make this recipe, be sure to leave a star review and comment below! Also be sure to follow along with me on Instagram and Pinterest to stay up to date on all tasty recipes here at The Fit Peach!

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