Introduction

Creamed Corn Orzo with Salmon is a comforting and elegant dish perfect for weeknight dinners or special occasions. Tender salmon fillets are paired with creamy, cheesy orzo and fresh sweet corn for a delightful meal full of flavor and texture.

A white pan filled with a creamy, pale yellow risotto mixed with small corn kernels and finely chopped herbs, creating a soft, slightly textured base. On top, four evenly spaced, grilled salmon fillets rest, each with a golden-brown, crispy skin layer that has visible black pepper and seasoning specks. The salmon fillets have a moist, tender inside with light pink tones contrasted by the seared, darker edges. Fresh green herb sprigs and a sprinkle of red chili flakes are scattered lightly around the salmon, adding small pops of color. A wooden spoon is placed inside the pan on the left side, partly submerged in the risotto, adding a rustic touch. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tbsp olive oil
1 tbsp unsalted butter
4 skinless salmon fillets (skin removed)
¼ tsp salt
1 tsp garlic powder
1 tbsp Cajun seasoning
4 garlic cloves (minced)
1 yellow onion (finely chopped)
½ tsp salt
1 tsp black pepper
3 sprigs of thyme (more for serving)
1 cup orzo
3 ears corn
2 ½ cups chicken broth
1 cup grated Parmesan
1 tbsp lemon juice
1 cup heavy cream
Chili flakes for serving (optional)

Instructions

Step 1: Season the salmon fillets with salt, garlic powder, and Cajun seasoning. Heat olive oil and butter in a large skillet over medium heat, then cook the salmon for about 3-4 minutes per side until cooked through and golden. Remove from the skillet and set aside.
Step 2: In the same skillet, add minced garlic and chopped onion with ½ tsp salt and black pepper. Cook until softened, about 3 minutes, then add the corn kernels by cutting them off the cobs. Stir in thyme sprigs.
Step 3: Add the orzo to the skillet and toast it lightly for 1-2 minutes. Pour in the chicken broth and bring to a simmer. Cook, stirring occasionally, until the orzo is tender and most of the liquid is absorbed, about 10-12 minutes.
Step 4: Reduce the heat to low and stir in the heavy cream, grated Parmesan, and lemon juice. Simmer gently until the mixture is creamy and heated through. Adjust seasoning with salt and pepper as needed.
Step 5: Return the cooked salmon fillets to the skillet, nestling them into the creamed orzo. Warm for 1-2 minutes to combine flavors.
Step 6: Serve the creamed corn orzo topped with salmon and garnish with extra thyme and chili flakes if desired.

Tips & Variations

For a vegetarian version, omit the salmon and use vegetable broth instead of chicken broth.
Fresh corn adds sweetness and texture, but frozen corn can be used in a pinch.
To add more depth, try a splash of white wine when sautéing the onions and garlic.
If you prefer less spice, reduce or omit the Cajun seasoning and chili flakes.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat, adding a splash of cream or broth to restore creaminess. The salmon is best enjoyed fresh as it can dry out when reheated.

How to Serve

A close-up shot of a white pan filled with creamy yellow risotto mixed with corn kernels and herbs, creating a rich, thick texture as the base layer. On top, four rectangular pieces of grilled salmon are neatly placed in a slight diagonal pattern, each piece with a golden-brown, slightly charred surface showing a crispy texture. Small green herb leaves and red chili flakes are scattered over the risotto and salmon, adding pops of color and spice hints. A rustic wooden spoon is resting inside the pan on the left side, partially submerged in the creamy risotto, all set against a white marbled textured background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of fish instead of salmon?

Yes, mild flaky fish like cod or tilapia work well. Adjust cooking time accordingly to avoid overcooking.

Is orzo gluten-free?

Traditional orzo is made from wheat and contains gluten. For a gluten-free option, look for gluten-free orzo or substitute with rice or quinoa.

Creamed Corn Orzo with Salmon Recipe

Print Recipe

★★★★★

4.6 from 106 reviews

Creamed Corn Orzo with Salmon is a comforting and flavorful one-pan dish featuring tender, spiced salmon fillets served atop a creamy, cheesy orzo cooked with fresh corn and aromatic herbs. This recipe harmoniously blends savory Cajun-seasoned salmon with a luscious, velvety orzo side, punctuated by hints of garlic, thyme, and a touch of lemon for brightness. Perfect for a satisfying weeknight dinner that feels indulgent yet easy to prepare.

Author: Nora
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: American
Diet: Low Lactose

Ingredients

Scale

Salmon

1 tbsp olive oil
1 tbsp unsalted butter
4 skinless salmon fillets (skin removed)
¼ tsp salt
1 tsp garlic powder
1 tbsp Cajun seasoning

Orzo and Creamed Corn

4 garlic cloves (minced)
1 yellow onion (finely chopped)
½ tsp salt
1 tsp black pepper
3 sprigs of thyme (plus more for serving)
1 cup orzo
3 ears corn (kernels removed)
2 ½ cups chicken broth
1 cup grated Parmesan cheese
1 tbsp lemon juice
1 cup heavy cream
Chili flakes for serving (optional)

Instructions

Prepare the Salmon: In a large skillet, heat the olive oil and unsalted butter over medium heat. While the skillet heats, season the salmon fillets evenly with salt, garlic powder, and Cajun seasoning. Once the butter is melted and the pan is hot, add the salmon fillets and cook on each side for about 4-5 minutes or until fully cooked through and nicely seared. Remove from skillet and set aside.
Sauté Aromatics: In the same skillet, add the minced garlic and finely chopped onion. Sauté over medium heat until the onion becomes translucent and fragrant, about 3-4 minutes. This will incorporate the flavors left behind from the salmon and build a rich base for the orzo.
Add Herbs and Orzo: Sprinkle in the salt, black pepper, and arrange the thyme sprigs in the pan. Add the orzo and stir for 1-2 minutes, allowing the pasta to toast slightly and absorb the aromatics.
Add Corn and Liquid: Stir in the fresh corn kernels, then carefully pour in the chicken broth. Bring the mixture to a gentle boil, then reduce heat to a simmer. Cover the skillet and cook for about 8-10 minutes, or until the orzo is tender and most of the liquid is absorbed.
Create Creamed Corn Orzo: Remove the thyme sprigs. Stir in the grated Parmesan cheese, lemon juice, and heavy cream. Continue to cook uncovered, stirring occasionally, until the mixture becomes creamy and thickened, about 3-5 minutes more. Adjust seasoning if necessary.
Serve: Plate the creamed corn orzo and top each serving with a cooked salmon fillet. Garnish with additional fresh thyme and a pinch of chili flakes if desired for a slight heat boost. Serve immediately for the best flavor and texture.

Notes

Removing the skin from salmon helps achieve a more delicate texture and allows seasoning to penetrate better.
Fresh corn kernels provide natural sweetness and texture; if unavailable, frozen corn can be used as a substitute.
Adjust the Cajun seasoning amount according to your spice preference.
For a lighter version, substitute heavy cream with half-and-half or whole milk, but the dish will be less creamy.
Using chicken broth adds depth; vegetable broth can be substituted to make this recipe pescatarian.
To keep the salmon moist, avoid overcooking; salmon should flake easily but remain tender.

Keywords: creamed corn orzo, salmon recipe, Cajun salmon, creamy pasta, one-pan dinner, easy salmon dinner, comforting meals, seafood and pasta, garlic orzo, fresh corn recipe