One-Pan Cajun Salmon Orzo

This One-Pan Cajun Salmon Orzo has it all…flaky blackened cajun salmon, creamy orzo, and plenty of nutrients! It comes together in one pan in just about 40 minutes, for a dinner that’s low on clean-up and full of smoky, spicy cajun flavor. It’s the kind of recipe that feels indulgent but fuels you right, with 40 grams of protein and pops of vibrant veggies in each serving!

Back with another bangin’ salmon recipe!! This one took me quite a few tries to get right, and I’m not even mad about it because that meant more times getting to taste test it. Finally though, it’s perfect and ready for you to re-create! This is my one-pan blackened cajun salmon orzo recipe, full of smoky, spicy flavor, flaky salmon and tender orzo. It’s the epitome of healthy comfort food!

I’m obviously partial to recipes that only require one pan because it means less mess and dishes to do afterwards. But this cajun salmon orzo recipe also brings bold flavor and tonsss of protein, omega-3s and micronutrients from the salmon, bone broth, bell pepper and spinach. It’s exactly what I crave on a chilly day, and just never disappoints!

Even if you don’t cook with salmon all that often…don’t be intimidated! This recipe for pan-seared cajun salmon is quite simple, and I will walk you through each step to make sure it turns out delicious. The edges get nice and crispy, while the inside is moist and flaky…and paired with the creamy orzo, it really is to-die-for. Can’t wait for you to try it!

Why You’ll Love this One-Pan Cajun Salmon Orzo Recipe

• The blackened cajun salmon pairs so perfectly with the creamy orzo!
• It all comes together in one pan in 40 minutes, for easy clean-up.
• Each serving has 40g of protein to keep you full and satisfied!
• It’s loaded with bold, smoky and spicy cajun flavor in each bite.
• It’s easy to make, with minimal active cook time.

What You Need to Make this One-Pan Cajun Salmon Orzo

For the Blackened Cajun Salmon:

• Salmon: I recommend Atlantic (not wild) salmon for this recipe. You can buy it with the skin already removed, or remove it yourself, then cut into 5-6 oz filets.
• Avocado Oil: Or olive oil, for lightly coating the salmon, and adding to the pan.
• Cajun Seasoning: I use a store-bought cajun seasoning for convenience but you can easily make your own with a recipe like this one. Some store-bought cajun seasonings are spicier than others, so pick one aligned with your spice preferences!

For the Creamy Orzo:

• Yellow Onion: About 1 large yellow onion, diced.
• Green Bell Pepper: A very common ingredient in cajun food and a great way to sneak some extra micronutrients into this cajun salmon orzo!
• Garlic: Fresh minced, of course.
• Tomato Paste: This adds some subtle depth of flavor to the dish. And you can freeze any leftovers to use for future recipes!
• Cajun Seasoning: This seasoning blend brings tons of smoky, spicy flavor to this one-pan cajun salmon orzo.
• Orzo: I used Barilla, but feel free to experiment with a gluten free orzo, such as Jovial or DeLallo. Cook time may vary if you use a different brand of orzo.
• Chicken Bone Broth: Bone broth is an easy way to increase the protein and nutrients in this dish. Either chicken bone broth or beef bone broth work. You can also substitute standard broth/stock for a more budget-friendly option.
• Spinach: At the very end, we will wilt in some fresh baby spinach which adds color and lots of vitamins and minerals!
• Heavy Cream: The finishing touch is some heavy cream, which balances out the smoky, spicy cajun flavors and makes this dish truly delicious.
• Lemon Juice: Some acidity makes all the difference here!
• Kosher Salt & Black Pepper: Most cajun seasonings already have salt in them, so you shouldn’t need much additional kosher salt, but taste and adjust as needed.

How To Make this Blackened Cajun Salmon Orzo

Prep the Cajun Salmon:

First, pat your salmon filets dry very well with paper towels. Then, drizzle all sides lightly with oil and rub or brush in. In a small bowl, mix together the cajun seasoning and brown sugar, then sprinkle it evenly over both sides of each salmon filet and rub in.

Pan-Sear the Salmon:

Next, bring a 12″ cast-iron pan (or similar sized stainless steel pan) to medium heat. Allow the pan to thoroughly preheat for several minutes until nice and hot. Then, add a light amount of oil, just enough to coat the bottom of the pan. Add seasoned salmon filets and let cook, undisturbed, for 5 minutes. Gently flip and continue cooking for about 2 more minutes. Remove salmon from the pan and set aside.

Saute Aromatics, Toast Orzo:

Reduce heat to medium-low and add a bit more oil as needed. Then, add onion, bell pepper & season with kosher salt. Saute, stirring occasionally, for 4-5 minutes, until onion is turning translucent. Add in garlic, tomato paste and cajun seasoning, stir, and continue cooking for 2 more minutes. Add orzo and toast for 2-3 more minutes, stirring occasionally.

Deglaze, Let Simmer until Tender:

Deglaze the pan with chicken bone broth, scraping up any browned bits at the bottom of the pan. Allow the broth to come up to a gentle boil, then cover the pan with a lid and reduce heat to low. Let simmer for ~12 minutes, stirring occasionally to prevent the orzo from sticking to the bottom of the pan.

Finish with Heavy Cream, Nestle in Cajun Salmon:

Once the orzo is tender, turn off the heat and add in the heavy cream, lemon juice, spinach and more kosher salt & black pepper as needed. Stir to combine. Nestle in the cajun salmon filets, then place the lid back on and let it sit for 3 minutes, or until the spinach is wilted and the salmon is warm. Optionally, garnish with chopped parsley and a drizzle of honey. Enjoy!

Frequently Asked Questions:

• Can I use wild salmon in this recipe? I recommend using a farmed Atlantic salmon, not wild salmon for this recipe. Wild salmon is much thinner and denser, so it cooks quicker and is more prone to drying out.
• What’s the easiest way to remove the salmon skin? For this recipe, I bought the salmon with the skin already removed, but you can also easily take it off yourself. To do so, flip over the salmon and slide a sharp knife between the flesh and the skin. Start pulling the skin away with your hand, as you continue to glide the knife through.
• Can I make this gluten free? Dairy free? To make this gluten free, all you need to do is substitute a gluten free orzo like this one from Jovial or DeLallo. Cook time may vary slightly. And this can easily be made dairy free by substituting a dairy-free heavy cream alternative, such as Country Crock Plant Cream.
• How spicy is this cajun salmon orzo? I would consider this to be medium spice level, but it really depends on which brand of cajun seasoning you use as some are spicier than others. To be able to control the spice more, feel free to make your own cajun spice blend.

How Should I Store Leftovers?

Allow the cajun salmon orzo to cool down, then transfer it to an airtight container and store in the fridge for 3-4 days. Re-heat your portion in the microwave for about one minute, or until warmed through. Enjoy!

Find the full recipe below. As always, please let me know if you tried it by commenting below or tagging me on Instagram, @munchinwithmaddie_.

Looking for More Salmon Recipes?

• Honey Ginger Salmon Bowls
• Honey Sriracha Salmon Bowls
• Chili Lime Salmon Tacos with Peach & Pepper Salsa
• Maple Pecan Crusted Salmon with Green Beans & Sweet Potato Carrot Mash
• Honey Lime Salmon Bowls with Pineapple Cucumber Salsa

5 from 8 votes

One-Pan Cajun Salmon Orzo

This One-Pan Cajun Salmon Orzo has it all…flaky blackened cajun salmon, creamy orzo, and plenty of nutrients! It comes together in one pan in just about 40 minutes, for a dinner that's low on clean-up and full of smoky, spicy cajun flavor. It's the kind of recipe that feels indulgent but fuels you right, with 40 grams of protein and pops of vibrant veggies in each serving!

Servings 4 people

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Equipment

• cutting board
• knife
• paper towels
• 12" cast iron pan with lid
• spatula
• plate

Ingredients

For the Blackened Cajun Salmon:

• 4, 5-6 oz skinless salmon filets (Atlantic, not wild)
• avocado oil or olive oil
• 1 ½ tbsp cajun seasoning *
• ½ tbsp brown sugar

For the Creamy Orzo:

• ½ large yellow onion diced
• 1 green bell pepper diced
• 3 garlic cloves minced
• 1 tbsp tomato paste
• 1 ½ tbsp cajun seasoning *
• 1 cup dry orzo **
• 2 cups chicken bone broth
• 3 oz fresh spinach
• ½ cup heavy cream
• juice from ½ lemon
• kosher salt & black pepper to taste

Instructions

• First, pat your salmon filets dry very well with paper towels. Then, drizzle all sides lightly with oil and rub or brush in. In a small bowl, mix together the cajun seasoning and brown sugar, then sprinkle it evenly over both sides of each salmon filet and rub in.
  4, 5-6 oz skinless salmon filets, avocado oil, 1 ½ tbsp cajun seasoning, ½ tbsp brown sugar
• Next, bring a 12" cast-iron pan (or similar sized stainless steel pan) to medium heat. Allow the pan to thoroughly preheat for several minutes until nice and hot. Then, add a light amount of oil, just enough to coat the bottom of the pan. Add seasoned salmon filets and let cook, undisturbed, for 5 minutes. Gently flip and continue cooking for about 2 more minutes. Remove salmon from the pan and set aside.
  avocado oil
• Reduce heat to medium-low and add a bit more oil as needed. Then, add onion, bell pepper & season with kosher salt. Saute, stirring occasionally, for 4-5 minutes, until onion is turning translucent. Add in garlic, tomato paste and cajun seasoning, stir, and continue cooking for 2 more minutes. Add orzo and toast for 2-3 more minutes, stirring occasionally.
  ½ large yellow onion, 1 green bell pepper, 3 garlic cloves, 1 tbsp tomato paste, 1 ½ tbsp cajun seasoning, 1 cup dry orzo
• Deglaze the pan with chicken bone broth, scraping up any browned bits at the bottom of the pan. Allow the broth to come up to a gentle boil, then cover the pan with a lid and reduce heat to low. Let simmer for ~12 minutes, stirring occasionally to prevent the orzo from sticking to the bottom of the pan.
  2 cups chicken bone broth
• Once the orzo is tender, turn off the heat and add in the heavy cream, lemon juice, spinach and more kosher salt & black pepper as needed. Stir to combine. Nestle in the cajun salmon filets, then place the lid back on and let it sit for 3 minutes, or until the spinach is wilted and the salmon is warm. Optionally, garnish with chopped parsley and a drizzle of honey. Enjoy!
  3 oz fresh spinach, ½ cup heavy cream, juice from ½ lemon, kosher salt & black pepper

Video

Notes

*NOTE: I used a store-bought cajun seasoning blend from McCormick, but you can also make your own with some simple pantry staple spices using a recipe like this one! 

**NOTE: To make this gluten free, try substituting either the Jovial brown rice orzo or DeLallo gluten free orzo. Cook time may vary slightly.

Calories: 536kcal

Course: Dinner, Main Course

Cuisine: American

Keyword: Bell Pepper, Bone Broth, Cajun, Heavy Cream, High Protein, One Pan, Orzo, pasta, Salmon, Spinach

Nutrition

Calories: 536kcal | Carbohydrates: 39g | Protein: 40g | Fat: 25g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Cholesterol: 112mg | Sodium: 172mg | Potassium: 1187mg | Fiber: 5g | Sugar: 6g | Vitamin A: 5248IU | Vitamin C: 40mg | Calcium: 94mg | Iron: 4mg

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @munchinwithmaddie_ on Instagram and/or hashtag it #munchinwithmaddie.