Overview & Inspiration
This dish combines succulent grilled salmon fillets rubbed with lemon and herbs, served over a bed of bright, herb‑infused orzo pasta. The orzo picks up the citrusy, garlicky flavors and complements the rich fish. You can include vegetables (e.g. zucchini, cherry tomatoes, broccoli) to make it more complete.
I’ve drawn from several recipes and adapted/expanded them, especially the version “Grilled Salmon with Lemon Orzo” by Molly Yeh (Food Network)
foodnetwork.com
, and also ideas from “Grilled Citrus Salmon With Lemon Herb Orzo”
Bacon Powered
and “Salmon with Lemon‑Herb Orzo & Broccoli”
EatingWell
. I add extra commentary and optional steps to help you tailor it.
Here’s what we’ll cover:
Ingredients (for ~4 servings)
Preparation steps (in sequence)
Tips & troubleshooting
Possible variations & add‑ons
Serving suggestions & storage
Ingredients (for 4 servings)
For the Salmon & Marinade / Rub:
Ingredient Amount
Salmon fillets (skin-on or off) ~1.8–2.0 lb (≈ 800–900 g) total, or 4 fillets
Olive oil (extra virgin) 2–3 Tbsp, plus extra for brushing grill
Fresh lemon juice 1–2 Tbsp (juice of ~½ to 1 lemon)
Lemon zest from 1 lemon
Garlic 2–3 cloves, minced or finely grated
Fresh herbs (parsley, dill, or basil or mixture) ~2 Tbsp finely chopped (or more)
Dried oregano or thyme (optional) ½ tsp
Kosher salt (or coarse salt) ~1 tsp
Freshly ground black pepper to taste
Optional: honey or a touch of Dijon mustard 1 tsp (for a mild glaze)
For the Orzo & Side Components:
Ingredient Amount
Orzo pasta 8 oz (≈ 225 g)
Olive oil 3 Tbsp, divided
Garlic 1 clove, minced
Lemon juice ~2 Tbsp (adjust)
Lemon zest from 1 lemon
Fresh herbs ~2–3 Tbsp (parsley, dill, basil, chives)
Cherry tomatoes ~1 cup, halved
Zucchini or summer squash 1 medium (or you can omit)
Capers (drained) ~2 Tbsp (optional)
Salt & pepper to taste
Optional: vegetables (e.g. broccoli florets, spinach) ~1½ cups
For a Herb Sauce / Salsa Verde (optional but recommended):
Ingredient Amount
Basil leaves ~1½ cups (loosely packed)
Flat‑leaf parsley ~1½ cups
Capers (drained) 1 Tbsp
Garlic clove 1 (crushed)
Kosher salt ½ tsp
Olive oil ~½ cup
Grilled lemon juice (optional) from 1 grilled lemon half
It helps to have a large bowl, grill or grill pan, colander, mixing bowls, and a food processor (for the herb sauce).
Preparation Steps
Below is a sequence you can follow. You can overlap some steps (e.g. cook orzo while marinating salmon) to save time.
1. Marinate / Rub the Salmon
Pat salmon dry with paper towels. If there’s excess moisture, the marinade won’t stick well.
In a bowl, whisk together olive oil, lemon juice, lemon zest, garlic, chopped herbs, salt, pepper, and any optional additions (honey, mustard). This is your marinade.
Place the salmon fillets (skin-side down if skin-on) in a shallow dish or baking sheet. Pour the marinade over, rub it in, and let rest. Cover and refrigerate for at least 20–30 minutes, up to 2 hours. Don’t overdo it, especially if your lemon juice is strong, or the fish can begin to “cook” in the acid.
Tip: Reserve some of the marinade (before it touches the raw fish) for basting or mixing into the orzo.
2. Cook the Orzo & Prepare Veggies
While the salmon marinates, work on the orzo and vegetables so the dish comes together smoothly.
Boil the orzo: Bring a large pot of salted water to a boil, cook the orzo according to package instructions until al dente. (Usually ~7‑10 minutes, depending on the brand.)
Vegetables (optional):
If using zucchini or squash: slice or halve lengthwise, drizzle with olive oil, sprinkle salt & pepper, and grill or sauté until lightly charred/soft.
If using broccoli: you can add florets to the pot in the last minute of orzo cooking so that they cook together, as per the EatingWell recipe.
EatingWell
Cherry tomatoes: halved, can be tossed raw or lightly warmed.
Drain & toss: Drain the orzo (and vegetables, if mixed in) and transfer into a large serving bowl or pot. Toss with ~1 Tbsp olive oil to prevent sticking.
Flavor the orzo: Add minced garlic, lemon juice, lemon zest, chopped herbs, cherry tomatoes, capers (if using), salt, and pepper. Toss gently to combine. Taste and adjust seasonings (more lemon, salt, or herbs). Let it sit for a few minutes so flavors meld.
3. Grill the Salmon
Preheat the grill or grill pan to medium-high heat. Oil the grates (brush with oil) to prevent sticking.
Position fish: Place the salmon fillets on the grill (skin-side down if there is skin). Let it cook undisturbed for ~3–5 minutes (depending on thickness) until you can move it without it sticking.
Flip carefully: Turn the salmon gently and cook for an additional 3–4 minutes or until the internal flesh is opaque and flakes easily but is still moist. The exact time depends on thickness—thicker fillets might need 1–2 extra minutes.
Rest: Remove the salmon and let it rest 5 minutes (tent loosely with foil). Resting helps the juices redistribute.
Tip: Some recipes (like the Molly Yeh version) grill the lemon halves too and use the squeezed juice in the orzo or sauce.
foodnetwork.com
4. (Optional) Prepare Herb Sauce / Salsa Verde
If you want an extra punch, make a little herb sauce or “salsa verde” to drizzle over the salmon and orzo.
In a food processor, blend basil, parsley, capers, garlic, salt, and lemon juice (or from grilled lemon). With the motor running, slowly stream in the olive oil until you reach a loose but spoonable consistency.
Taste and adjust (more salt, lemon, or oil). The sauce should be bright and herbaceous.
Molly Yeh’s version suggests grilling lemon halves and squeezing their juice into the orzo or sauce for extra smokiness.
foodnetwork.com
5. Assemble & Serve
Spread the orzo (with vegetables) on a large shallow platter or individual plates.
Flake or cut the salmon into pieces and place on top of or beside the orzo.
Drizzle some of the herb sauce or salsa verde over the salmon and orzo.
Garnish with extra fresh herbs, lemon slices or wedges, and a drizzle of olive oil or flaky salt.
Serve immediately while everything is warm and fresh.
Tips & Troubleshooting
Don’t overcook the salmon. It should still be moist inside. Watch timing carefully, especially for thinner fillets.
Use fresh herbs when possible. Dried herbs are okay, but fresh parsley, dill, basil, etc. make a big difference in brightness.
Balance the lemon. Start moderate and add more to taste. Over‑acid can mask the fish.
Reserve some marinade. If you keep some unmixed with the raw fish, it can be used for basting or flavoring the orzo.
Vegetable additions. Incorporating vegetables—grilled zucchini, broccoli, cherry tomatoes, spinach—gives color, texture, and nutrition.
Let flavors meld. If the orzo can sit 10–15 minutes, the flavors deepen.
Alternative cooking method. If no grill is available, you can pan-sear the salmon in a heavy skillet or cook it in foil packets in the oven. (Epicurious has a grilled‑in‑foil style recipe for lemon herb salmon)
Epicurious
Make ahead. You can cook the orzo ahead and chill it, but reheat gently. Salmon is best fresh. Herb sauce can be prepared earlier and stored.
Serving size. Aim for ~6 oz (≈170 g) salmon per person, paired with ~¾ to 1 cup orzo (cooked) and your vegetables.
Variations & Enhancements
Here are some creative spins you can try:
Citrus marinade twist: Use a mix of lemon, lime, and orange juice in the marinade (as in the “Grilled Citrus Salmon With Lemon Herb Orzo” version) for more complexity.
Bacon Powered
Creamy orzo: Stir in a splash of cream or crème fraîche at the end for a creamy texture (like Alexa Weibel’s version)
Flavor365
Add wine: Deglaze your orzo pan with white wine before adding broth, for extra depth. (Also in the Alexa Weibel version)
Flavor365
Cheese finish: A little grated Parmesan or crumbled feta can add a savory note.
Mediterranean style: Add olives, sun‑dried tomatoes, artichoke hearts, or roasted peppers. A Greek salmon + orzo salad (with lemon, feta) is a fresh angle.
Half Baked Harvest
One‑pan orzo & salmon: In some versions, you cook orzo in the same pan as salmon skin, letting juices mingle (requires careful timing and moisture control).
Pesto salmon: Use a basil pesto or herb paste instead of plain herb marinade, then serve over lemony orzo (see the “Pesto Salmon with Lemon Orzo” recipe)
The Recipe Press
Grilled lemon: Char lemon halves on the grill and use the smoky juice in orzo or herb sauce (this is in the Molly Yeh version)
foodnetwork.com
Vegetarian alternative: Replace salmon with grilled tofu, tempeh, or a hearty vegetable steak (eggplant, portobello) and serve over the same orzo.
Approximate Cooking Timeline & Workflow
Here’s a sample “clock” for doing this for 4 people:
Time Task
0:00 Pat salmon, mix marinade, start marinating
0:05 Bring pot of salted water to boil
0:10 Boil orzo; start vegetables (grill or sauté)
0:15 Drain orzo, toss with herbs/lemon/veg
0:15–0:20 Preheat grill / grill pan
0:20 Grill salmon first side
0:23 Flip salmon and grill second side
0:25 Remove salmon, let rest
0:25 (Optional) Prepare herb sauce while fish rests
0:28 Assemble orzo & veggies, place salmon, drizzle sauce
0:30 Serve
You can shift steps slightly depending on your pace and stove/grill setup.
Nutrition & Serving Suggestions
Salmon provides heart-healthy omega‑3 fatty acids and high-quality protein.
Orzo offers carbohydrates; you can use whole-wheat orzo for added fiber.
Vegetables like zucchini, broccoli, tomatoes boost vitamins, fiber, and color.
The dish is reasonably balanced — adding a side salad or grilled greens makes it complete.
For wine pairing: a crisp white such as Sauvignon Blanc or Pinot Grigio; or a light rosé.
A Full Sample Recipe (Consolidated Version)
Here’s a polished recipe you can follow, combining the above ideas:
Serves: 4 | Total time: ~35 minutes (plus marinating)
Ingredients
1.8–2.0 lb salmon fillets (skin-on or off)
2 Tbsp olive oil + extra for grill
1 Tbsp fresh lemon juice
Zest of 1 lemon
2 garlic cloves, minced
2 Tbsp chopped fresh parsley
2 Tbsp chopped fresh dill (or basil)
½ tsp dried oregano (optional)
1 tsp kosher salt
Freshly ground black pepper
8 oz orzo pasta
1 Tbsp olive oil (for orzo)
1 garlic clove, minced
2 Tbsp lemon juice
Zest of 1 lemon
1 cup halved cherry tomatoes
1 medium zucchini, grilled and chopped (optional)
2 Tbsp capers, drained (optional)
~½ cup chopped fresh herbs (parsley, dill, basil)
Salt & pepper to taste
For herb sauce (optional):
• 1½ cups basil leaves
• 1½ cups flat-leaf parsley
• 1 Tbsp capers
• 1 garlic clove
• ½ tsp salt
• ~½ cup olive oil
• Juice from 1 grilled lemon half (optional)
Instructions
Marinate salmon: Pat salmon dry. In a bowl, whisk olive oil, lemon juice, lemon zest, garlic, parsley, dill, oregano (if using), salt, and pepper. Rub over salmon fillets, cover, and refrigerate 20–30 minutes (up to 2 hours).
Cook orzo & veggies:
a. Bring a pot of salted water to a boil. Cook orzo until al dente.
b. Drain orzo, toss with 1 Tbsp olive oil.
c. If using vegetables: grill or sauté zucchini (or other) until tender.
d. Transfer orzo to a large bowl. Add minced garlic, lemon juice, lemon zest, cherry tomatoes, chopped herbs, capers, salt & pepper. Toss gently and let flavors meld.
Grill salmon: Preheat grill or grill pan to medium-high, and oil the grates. Place salmon (skin-side down if applicable). Grill 3–5 minutes until fish lifts easily. Flip and grill 3–4 minutes more or until cooked through but still moist. Remove and rest 5 minutes.
Make herb sauce (optional): In a food processor, blend basil, parsley, capers, garlic, salt, and lemon juice. While running, stream in olive oil until smooth but spoonable.
Assemble & serve: Place orzo + veggies on serving plates or a platter. Top with salmon pieces. Drizzle with herb sauce. Garnish with extra herbs, lemon slices, and a drizzle of olive oil. Serve immediately.
Common Questions & Tips
Skin-on or skin-off? Skin-on helps during grilling (prevents fish from falling apart) and adds flavor. You can remove skin before eating or after cooking.
What if salmon is very thick? Increase cooking time slightly, or finish in indirect heat (if grilling) or in a hot oven (200 °C / 390 °F) for a few minutes.
Can I use dried herbs? Yes, but use about one‑third the amount and combine with stronger flavor agents (lemon, garlic) to compensate.
Storage & reheating: Store orzo and sauce in sealed containers. Reheat gently (low heat, with splash of water or broth). Salmon reheats best lightly (don’t overcook).
Scaling up or down: You can double or halve the recipe. Just maintain fish:orzo ratio and adjust marinade/herb quantities proportionally.
If you like, I can format this into a printable recipe card (PDF or plain text), or simplify it for weeknight cooking (less steps). Do you want me to send you that?
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