Name: Creamed Corn Orzo with Seared Salmon
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 4 salmon fillets, skin-on or skinless; Salt and black pepper, to taste; 2 tablespoons olive oil; 1 tablespoon butter; 1 small onion, finely chopped; 3 cloves garlic, minced; 1 cup orzo pasta; 1/2 teaspoon smoked paprika; 1/2 teaspoon chili flakes (optional); 1/2 cup dry white wine (or chicken broth); 1 1/2 cups corn kernels (fresh, canned, or thawed frozen); 2 1/2 cups chicken broth (or vegetable broth); 1/2 cup heavy cream; 1/2 cup grated Parmesan cheese; 2 tablespoons chopped parsley; Juice of 1/2 lemon

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Creamed Corn Orzo with Seared Salmon is a comforting yet refined dish that brings together creamy, cheesy orzo with perfectly seared salmon fillets. The sweetness of corn pairs beautifully with the sharpness of parmesan, while a hint of chili and smoked paprika adds a gentle kick. It’s a one-pan meal that feels like something I’d order at a restaurant, but it’s easy enough to whip up at home in under 40 minutes.

Creamed Corn Orzo with Seared Salmon

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

4 salmon fillets, skin-on or skinless

Salt and black pepper, to taste

2 tablespoons olive oil

1 tablespoon butter

1 small onion, finely chopped

3 cloves garlic, minced

1 cup orzo pasta

½ teaspoon smoked paprika

½ teaspoon chili flakes (optional)

½ cup dry white wine (or chicken broth)

1 ½ cups corn kernels (fresh, canned, or thawed frozen)

2 ½ cups chicken broth (or vegetable broth)

½ cup heavy cream

½ cup grated Parmesan cheese

2 tablespoons chopped parsley

Juice of ½ lemon

Directions

I start by patting the salmon fillets dry and seasoning both sides with salt and pepper.

In a large skillet over medium-high heat, I heat 1 tablespoon of olive oil. I add the salmon, skin-side down if using skin-on, and sear for 4–5 minutes per side until golden and cooked through. Then I remove the salmon and set it aside.

In the same skillet, I reduce the heat to medium and add the remaining olive oil and butter. I sauté the onion for 2–3 minutes until softened.

I stir in the garlic, orzo, smoked paprika, and chili flakes. I let it cook for about a minute until fragrant.

I pour in the wine and let it reduce for about 2 minutes.

Then I add the corn and chicken broth. I bring everything to a simmer and let it cook for 10–12 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed.

I stir in the heavy cream and Parmesan and let it simmer for another 2 minutes until thick and creamy.

Finally, I add the lemon juice and chopped parsley, adjusting seasoning if needed.

I serve the orzo topped with the seared salmon and garnish with extra parsley and a lemon wedge if I have one.

Servings and timing

Servings: 4

Prep Time: 10 minutes

Cooking Time: 25 minutes

Total Time: 35 minutes

Calories per serving: 545 kcal

Variations

I like how versatile this dish is. Sometimes I swap the salmon for shrimp or grilled chicken if that’s what I have on hand. For a vegetarian version, I skip the salmon entirely and add extra corn or even mushrooms for more depth. I’ve also tried stirring in spinach or arugula at the end for some greens. If I want it lighter, I use half-and-half instead of heavy cream.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, I add a splash of broth or water to loosen up the orzo, since it tends to thicken as it sits. I reheat it gently on the stove or in the microwave. I usually reheat the salmon separately in a pan or oven to keep the texture crisp.

FAQs

How do I know when the salmon is fully cooked?

I check for opaque flesh that flakes easily with a fork. If I’m unsure, I use a thermometer—salmon is done at 145°F (63°C) in the thickest part.

Can I use frozen corn?

Yes, I often use thawed frozen corn when fresh isn’t available. It works perfectly in this recipe without needing extra cooking time.

What can I use instead of white wine?

If I don’t have wine on hand, I use chicken or vegetable broth with a small splash of lemon juice for acidity.

Is orzo the same as rice?

No, orzo is actually a rice-shaped pasta. It cooks faster than rice and absorbs flavors well, which makes it great for creamy dishes like this.

Can I make this dairy-free?

Yes, I can substitute the butter and cream with plant-based alternatives and use nutritional yeast or a dairy-free cheese in place of Parmesan.

Conclusion

Creamed Corn Orzo with Seared Salmon is one of those meals that feels like a treat but fits easily into a weeknight routine. I get creamy comfort, savory depth, and satisfying protein—all in one pan. Whether I’m cooking for guests or just treating myself, it’s a go-to that always impresses without much fuss.

Recipe:

Creamed Corn Orzo with Seared Salmon

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Author: Cheryl
Total Time: 35 minutes
Yield: 4 servings
Diet: Halal

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Description

Creamed Corn Orzo with Seared Salmon is a comforting one-pan dish combining creamy, cheesy orzo with crispy, perfectly seared salmon. Sweet corn, smoky paprika, and sharp Parmesan create a balanced, flavorful base that's both indulgent and easy to prepare.

Instructions

Pat the salmon fillets dry and season both sides with salt and pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear the salmon, skin-side down if using skin-on, for 4–5 minutes per side until golden and cooked through. Remove and set aside.
In the same skillet, reduce the heat to medium and add the remaining tablespoon of olive oil and the butter.
Sauté the chopped onion for 2–3 minutes until softened.
Add the garlic, orzo, smoked paprika, and chili flakes. Cook for about 1 minute until fragrant.
Pour in the white wine (or chicken broth) and let it reduce for about 2 minutes.
Add the corn and chicken broth. Bring to a simmer and cook for 10–12 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed.
Stir in the heavy cream and grated Parmesan. Simmer for another 2 minutes until thick and creamy.
Add the lemon juice and chopped parsley. Adjust seasoning if needed.
Serve the creamy orzo topped with the seared salmon. Garnish with extra parsley and a lemon wedge if desired.