Cajun Salmon Orzo

This one-pan delicious dinner idea combines tender seafood, buttery orzo pasta, and Cajun flavors. Perfectly seasoned salmon is folded with creamy orzo brightened with aromatics by way of the holy trinity (a traditional blend of onion, celery, and bell peppers). This Cajun Salmon Orzo is right on time—all the time!

Looking for more seafood dinner ideas? You should also check out my Salsa Verde Flounder with Cilantro Lime Rice, Easy Yellow Fish Curry, Honey Balsamic Steelhead Trout, Baked Flounder with Pontchartrain Sauce, and Baked Flounder with Tomatoes and Basil.

If you are a fan of orzo, then this dish will have you cleaning your plate! It all starts with tender salmon, which is the perfect fish, especially when it’s prepared correctly and not overcooked. The orzo gets a bath in seafood broth, heavy cream, parmesan cheese, garlic, and butter. And the addition of Cajun seasonings, the holy trinity, and Louisiana hot sauce will take you directly to South Louisiana.

Cajun Salmon Orzo Ingredients:

Make sure to check the recipe card below for a complete list of ingredients and quantities.

• Freshly filleted salmon is the fish and main attraction of this dish. I typically use Atlantic or sockeye, but the freshest salmon you can get your hands on will do just fine.
• You can find orzo pasta in most supermarkets, and you don’t need a lot. A little goes a long way (especially in a creamy sauce).
• To flavor the orzo and the dish, you’ll need the holy trinity, a staple in Louisiana cooking. This is a mixture of onion, green bell pepper, and celery with an addition of fresh parsley.
• To create the creamy consistency for the orzo, you’ll add seafood stock, white wine, and heavy cream. To finish off the orzo, you’ll need minced garlic, parmesan cheese, Louisiana hot sauce, and butter, which will enhance this recipe.

How to make Cajun Salmon Orzo:

Prepare your salmon. Remove the skin from your salmon filet and cut the salmon into 1-inch cubes. Season evenly with Cajun seasoning, garlic powder, and black pepper.

Pan-fry the salmon. Heat a large skillet or fry pan (paid link) to medium heat, and cook the salmon for 4 minutes, flipping continually. Remove the salmon from the skillet.

Saute the holy trinity. Place butter in the skillet on medium heat, and add chopped onion, green bell pepper, celery, finely chopped fresh parsley, and minced garlic. Cook for 5 minutes, stirring occasionally.

Cook the orzo and add salmon. Pour the orzo pasta into the skillet. Combine with the holy trinity and stir for 1 minute. Add Cajun seasoning, black pepper, garlic powder, sage, smoked paprika, sea salt, white wine, and Louisiana hot sauce. Mix well and cook for an additional 3 minutes. Add the seafood stock to the skillet and bring to a slight boil. Slightly lower the heat and cook for 10 to 12 minutes covered. Remove from heat, pour in the heavy cream and grated Parmesan cheese. Mix. Fold in the cooked salmon.

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