Description
This Creamed Corn Orzo with Salmon recipe is a luscious, comforting dish combining tender, pan-seared salmon fillets with creamy, garlicky corn and orzo pasta. Enhanced with Parmesan, fresh thyme, and a hint of Cajun seasoning, it’s a perfect balanced meal that’s both hearty and flavorful, ideal for weeknight dinners or casual entertaining.
Ingredients
Scale
Salmon and Seasoning
- 4 skinless salmon fillets (skin removed)
- ¼ tsp salt
- 1 tsp garlic powder
- 1 tbsp Cajun seasoning
- 1 tbsp olive oil
- 1 tbsp unsalted butter
Vegetables and Aromatics
- 4 garlic cloves (minced)
- 1 yellow onion (finely chopped)
- 3 sprigs of thyme (more for serving)
- 3 ears corn
Orzo and Liquids
- 1 cup orzo
- 2 ½ cups chicken broth
- 1 cup heavy cream
- 1 tbsp lemon juice
Dairy and Seasonings
- 1 cup grated Parmesan
- ½ tsp salt
- 1 tsp black pepper
- chili flakes for serving (optional)
Instructions
- Seasoning: Pat the salmon fillets dry with paper towels. Season both sides evenly with salt, garlic powder, and Cajun seasoning. Prepare the Parmesan cheese by grating, finely chop the onion, and mince the garlic cloves before you start cooking.
- Cleaning: Shuck the corn by removing husks and silks. Cut each ear of corn in half. Hold a half ear vertically on the cutting board and carefully shave off the kernels with a sharp knife, working downwards. Repeat for all ears of corn and set kernels aside.
- Searing: Heat olive oil and 1 tablespoon unsalted butter in a large nonstick skillet over medium-high heat. Place the seasoned salmon fillets in the pan and sear for 3 to 4 minutes on each side until golden and cooked through. Remove salmon from the skillet and set aside.
- Sautéing: Reduce heat to medium. Add the minced garlic and chopped onion to the skillet and cook for about 2 minutes until soft and fragrant. Stir in salt, black pepper, and thyme leaves. Add the orzo and corn kernels to the skillet and toast them for approximately 1 minute, stirring frequently.
- Simmering: Pour in the chicken broth and bring the mixture to a boil. Reduce heat to medium-low to maintain a gentle simmer. Cook uncovered, stirring frequently to prevent the orzo from sticking, until the pasta is nearly al dente and most of the liquid has been absorbed, about 10 minutes.
- Cooking: Stir grated Parmesan cheese into the orzo and corn mixture. Then add the heavy cream and lemon juice, and simmer for 2 more minutes to combine flavors. Return the seared salmon fillets to the skillet and simmer everything together for an additional 2 to 3 minutes until the salmon is heated through.
- Serving: Garnish the dish with fresh thyme sprigs, a sprinkle of black pepper, and chili flakes if desired. Serve immediately and enjoy your creamy, flavorful meal.
Notes
- Use fresh corn for the best flavor; frozen corn can be substituted if fresh isn’t available.
- If you prefer a spicier dish, increase the Cajun seasoning or add more chili flakes.
- For a lighter version, substitute heavy cream with half-and-half or a lighter cream alternative.
- Make sure not to overcook the orzo to avoid mushy texture; it should be tender but still have a slight bite.
- Salmon fillets can be cooked skin-on for extra flavor, but the skin should be crisped and removed before serving if preferred.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days; reheat gently to prevent drying.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Searing, Sautéing, Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 salmon fillet with orzo (about 1/4 recipe)
- Calories: 575
- Sugar: 5g
- Sodium: 620mg
- Fat: 32g
- Saturated Fat: 14g
- Unsaturated Fat: 16g
- Trans Fat: 0.2g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 125mg
Keywords: creamed corn, orzo pasta, salmon fillets, Cajun seasoning, creamy orzo, quick dinner, easy salmon recipe
