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Creamed Corn Orzo with Salmon

Creamed corn orzo with salmon features pan-seared salmon over creamy golden corn orzo made in one pan. The orzo simmers in broth until tender, then turns silky with heavy cream, parmesan, butter, and lemon juice.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

Salmon
  • 4 salmon fillets 6 oz each
  • 0.5 tsp salt to taste
  • 0.5 tsp pepper to taste
Orzo and corn sauce
  • 2 tbsp olive oil
  • 3 garlic cloves, minced
  • 1.5 cup orzo
  • 2.5 cup chicken broth
  • 1.5 cup corn kernels fresh or frozen
  • 0.75 cup heavy cream
  • 2 tbsp parmesan grated
  • 1 tbsp butter
  • 1 tbsp lemon juice
  • 1 fresh basil for garnish

Equipment

  • 1 cast iron skillet

Method
 

Sear the salmon
  1. Season salmon with salt and pepper and sear in olive oil over medium-high heat for 4 minutes per side, until golden. Remove and set aside.
Build the creamy corn orzo
  1. Sauté garlic in the same pan for 30 seconds. Add orzo and toast for 1 minute.
  2. Pour in chicken broth, bring to a boil, then stir in corn. Simmer for 10–12 minutes, stirring occasionally, until the orzo is cooked.
  3. Reduce heat and stir in heavy cream, parmesan, butter, and lemon juice; season to taste. Keep stirring until the sauce turns creamy and coats the pasta.
Finish and serve
  1. Return salmon to the pan on top of the orzo and rest for 2 minutes. Garnish with fresh basil and serve.

Notes

For the creamiest texture, keep the heat low once the cream is added so the sauce stays smooth. Store leftovers in the refrigerator up to 3 days; reheat gently with a splash of broth or cream to loosen. Freezing isn’t recommended because orzo can soften after thawing. For a lighter option, use half-and-half in place of heavy cream (start with 2/3 cup and add more only if needed for the sauce consistency).