Salmon with Creamy Corn Orzo

Name: Salmon with Creamy Corn Orzo
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 2 Tbsp olive oil (divided); 4 salmon filets (skin-on); ¼ tsp sea salt; ⅛ tsp pepper; 1 shallot (finely diced); 2 garlic cloves (minced); 16 oz corn (fresh or canned); 1 cup orzo; ½ cup white wine; 2 cups broth; ½ cup full-fat coconut milk; ¼ cup sun-dried tomatoes (finely chopped); ⅓ cup grated Parmesan (optional)

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Salmon with Creamy Corn Orzo is rich, savory, and cheesy. Combined and cooked in a single skillet, it’s an easy comfort food dish that is filling enough to serve on its own and is ready in about 30 minutes!

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

Table of Contents

Salmon Orzo with Corn

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. However, when the weather is hot and I need a quick option that doesn’t involve hours in the kitchen, this salmon with creamy corn orzo is the recipe I turn to.

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

Oil - I prefer the strong flavor of olive oil for this recipe, but avocado oil will also work.
Salmon - You’ll need four salmon filets, fairly equal in size. Fresh wild-caught salmon filets are best, but farm-caught works too! Leave the skin on as it makes the salmon easier to cook.
Aromatics - Shallots and garlic create a sweet, savory, pungent flavor base.
Corn - You’ll need 16 ounces of corn kernels. Either fresh or canned is fine. Just make sure to drain canned corn, or your orzo is likely to be too watery.
Orzo - The star of the show! Look for gluten-free orzo if you need to keep this dish gluten-free.
White Wine - To add depth to the dish. Replace it with chicken or vegetable broth to keep this recipe alcohol-free.
Broth - I prefer to use chicken or vegetable broth, but any broth will work for this recipe. I recommend low-sodium varieties so that you have better control over the flavor.
Coconut Milk - This creates a thick, creamy sauce. Make sure to use canned coconut milk, not liquid varieties, and look for full-fat options for the richest taste.
Sun-Dried Tomatoes - These are ripe tomatoes that dry in the sun. They’re tart, tangy, and slightly sweet.
Parmesan - Optional but highly recommended, freshly grated Parmesan adds extra richness, salty flavor, and contributes to the creamy consistency.

How to Make Salmon with Creamy Corn Orzo

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

Cook the salmon. Place the salmon skin side down in an oiled skillet, and season with salt and pepper. Cook on both sides over medium heat, and set aside.
Sauté. Add more oil to the same skillet, and sauté the shallot and garlic until soft and fragrant.
Toast and simmer. Toast the corn and orzo with the aromatics. Then, pour in the wine, and reduce the liquid by half. Then, lower the heat, add the broth, and simmer until it is mostly absorbed.
Combine. Stir in the coconut milk and sun-dried tomatoes, and continue to cook until the orzo reaches al dente.
Serve. Remove the skillet from the heat, and fold in the Parmesan (if using). Nestle the salmon on top, and enjoy!

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:

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