This one pan creamy Boursin salmon orzo is perfect for a weeknight dinner. You've got pan-seared salmon on a bed of creamy orzo that simmers in chicken broth, Boursin cheese, onion, garlic and spinach. The melted Boursin becomes the sauce, so there’s no cream. It takes about 35 minutes, serves two, and is finished with fresh parsley and a squeeze of lemon. Enjoy!!
Salmon and creamy pasta go way back for me. My mum used to make salmon recipes all the time when I was growing up, and this orzo version has that same comforting feel. It’s creamy without any cream, it all happens in one pan, and it’s on the table in about 35 minutes. I take the salmon out before it’s cooked through and let it finish on top of the orzo under the lid, which keeps it soft and juicy.
One-pan dinners are my weeknight go-to, so try my creamy chicken orzo next. And if it’s the Boursin you’re here for, my lemon Boursin pasta is made all in one pan too.
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Why this recipe works
- The salmon cooks in two stages. A good sear at the start gives you the golden crust, then a few minutes on top of the simmering orzo with the lid on finishes it in gentle steam. Seared outside, moist middle, so good!
- The orzo cooks in the sauce. It simmers straight in the broth with the Boursin instead of being boiled and drained. The starch it releases, plus the melted cheese, thickens everything into a silky sauce with no cream.
- Nothing gets wasted. The onion and garlic cook in the oil the salmon leaves behind, so that flavor ends up in the orzo. You only have one pan to wash, too. It's a win-win!!
Ingredients for one pan creamy Boursin salmon orzo
We have a short ingredients list for this recipe!
- Salmon fillets. Two fillets of a similar size and thickness, so they cook at the same rate. Skin-on or skinless both work (more on that in the FAQs).
- Boursin. The soft, spreadable French cheese flavored with garlic and herbs. One 5.3 oz (150g) package melts into the broth and seasons the whole dish, so there’s no need for cream or dried herbs. Garlic & Fine Herbs is the classic!
- Orzo. Small, rice-shaped pasta. It cooks quickly and turns creamy as it simmers, a bit like risotto but much faster. You could alternatively go for macaroni pasta.
- Chicken broth. This is the cooking liquid for the orzo and the base of the sauce, so use one you like the taste of. Homemade or store-bought is great!
- Baby spinach. It goes in right at the end and wilts in about a minute.
- Red pepper flakes. Half a teaspoon gives gentle background warmth rather than real heat.
- Parsley and lemon. Fresh parsley and a squeeze of lemon at the end cut through the richness and make the whole bowl taste brighter.
For the full ingredient list with measurements, scroll down to the recipe card below.
How to make one pan creamy Boursin salmon orzo
Step 1. Sear the salmon
Heat ½ tablespoon olive oil in a deep skillet over medium heat (make sure the skillet has a matching lid as we will need this later). Season the salmon with salt and pepper, add it skin side down and leave it for 4 minutes, until golden underneath. Flip, cook for 3 minutes more and lift onto a plate. It won’t be cooked through yet!
Step 2. Soften the onion and garlic
In the same pan, add the diced onion and chopped garlic. Fry for 5 minutes, stirring often, until the onion is soft and translucent with a few golden edges and the garlic smells aromatic.
Step 3. Stir in the orzo
Add the orzo to the onion and garlic and give it a good stir, so every piece is coated in the oil and evenly mixed through before any liquid goes in.
Step 4. Melt in the Boursin and simmer
Add the Boursin, chicken broth and red pepper flakes, then break the Boursin up with your spoon until it melts into the broth. Bring to a boil, lower to a bubbling simmer and cook for 8 minutes, stirring often. The orzo should be almost tender, in a loose, creamy sauce. Add some more chicken stock if the orzo is catching at the bottom of the pan, we want a really creamy sauce.
Step 5. Wilt in the spinach
Add the spinach a handful at a time, stirring each one into the sauce until it collapses. It only takes a minute or so. Stop as soon as it’s just wilted and still bright green, because it keeps softening once the lid goes on. Taste the orzo and season with salt and pepper according to your preference!
Step 6. Finish the salmon on top
Nestle the salmon fillets on top of the orzo, seared side up. Put the lid on and simmer for 3 to 5 minutes. The salmon is done when it flakes easily with a fork and is opaque all the way through, and the orzo should be tender and creamy.
Step 7. Serve with parsley and lemon
Take the lid off and divide the orzo and salmon between two bowls. Scatter over the chopped parsley and finish each bowl with a squeeze of lemon, which lifts all that creamy, garlicky sauce. Enjoy my friends!!
Tips for the best one pan creamy Boursin salmon orzo
- Pat the salmon dry before seasoning. A wet surface steams instead of searing. Dry fillets in hot oil brown properly and release from the pan on their own, which is your cue that they’re ready to flip.
- Squash the Boursin against the pan. Press it against the side with the back of your spoon rather than just stirring it around. It breaks down much faster, and you won’t find little lumps of cheese later.
- Keep stirring while it simmers. Orzo is small and starchy, and it settles on the bottom of the pan the moment you walk away. A stir every minute or so stops it sticking and helps the sauce turn creamy.
- Season at the end. Boursin and chicken broth both bring plenty of salt, so taste the sauce once the spinach is in before adding any more.
- Use a lid that fits. The lid traps the steam that finishes cooking the salmon. If your skillet doesn’t have one, a large baking sheet laid over the top should do the job.
Substitutions and variations
- No Boursin? Use about 5 oz cream cheese (two thirds of an 8 oz block) with an extra garlic clove and a pinch of dried herbs to make up for the flavor Boursin brings.
- Dairy-free. Boursin’s dairy-free Garlic & Herbs spread is the closest swap.
- Vegetable broth. Use it instead of chicken broth to make the whole dish pescatarian.
- Other greens. Kale needs a couple of minutes in the sauce before the salmon goes back on. Frozen spinach works if you thaw it and squeeze it dry first.
- Shrimp instead of salmon. Skip the sear and start with the onion and garlic. Add raw shrimp with the spinach, cover and cook for 3 to 4 minutes, until pink all the way through.
Storage and reheating
Leftovers keep in an airtight container in the fridge for up to 3 days. The orzo carries on soaking up the sauce, so it’ll be much thicker the next day. That’s normal, and easy to fix.
Reheat it in a pan over low heat with a splash of broth or water, stirring until it turns creamy again. Flake the salmon into the orzo first so it warms through evenly rather than drying out on the outside.
I don’t recommend freezing this one. The orzo goes soft once thawed and the cheese sauce can turn grainy.
One pan creamy Boursin salmon orzo FAQs
Garlic & Fine Herbs is the best place to start. It’s the classic, it’s in most grocery stores, and garlic and herbs are a natural match for salmon. Shallot & Chive or Basil & Chive work too. I also love their black pepper version too!
Yes, but thaw it first, ideally overnight in the fridge. The salmon only gets a short sear and a few minutes on the orzo, which isn’t long enough for fillets that are still frozen in the middle. Thawed fillets also release less water, so they brown instead of steaming.
Either works. If your fillets have skin, sear them skin side down first as written, and keep the skin underneath when they go back on the orzo. The skin softens under the lid, so it won’t be crispy, but it peels away easily before serving if you’d rather not eat it.
If it’s too thick, stir in a splash of hot broth or water. If it’s too runny, take the lid off once the salmon is cooked and let it bubble for a minute or two. Either way, stop when it’s slightly looser than you want, because the orzo keeps thickening as it sits.
Not as a straight swap. Rice needs more liquid and roughly twice as long to cook, so the salmon would overcook long before the rice was ready. If you want salmon with rice, try my salmon and mushroom risotto. For other options, I’ve rounded up 20 substitutes for orzo.
More creamy orzo and salmon recipes
- Creamy tomato orzo: another one-pan orzo, this time with cherry tomatoes, tomato paste and a splash of cream.
- Garlic and chili confit orzo: garlic and chili cooked low and slow in oil, then stirred through orzo with parmesan.
- Smoked salmon pasta bake: smoked salmon in a cheddar sauce, baked under mozzarella and parmesan.
- Spicy Boursin pasta: Boursin spaghetti with paprika and chili flakes, made in one pan in 20 minutes.
If you tried this One Pan Creamy Boursin Salmon Orzo recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thank you!
One Pan Creamy Boursin Salmon Orzo
Ingredients
- ½ tablespoon olive oil
- 2 salmon fillets
- Salt and black pepper to taste
- 1 yellow onion diced
- 3 garlic cloves finely chopped
- 7 oz orzo 200g
- 5.3 oz (1 package) Boursin Garlic & Fine Herbs cheese 150g
- 3 cups (generous cups) chicken broth 800ml
- ½ teaspoon red pepper flakes
- 5 oz baby spinach 150g
- 1 tablespoon chopped fresh parsley 5g
- 2 lemon wedges
Instructions
- Place a deep skillet that has a matching lid over medium heat and add the olive oil. Season the salmon with salt and pepper.
- Once the oil is hot, add the salmon skin side down and cook for 4 minutes. Flip and cook for 3 minutes more, then remove and set aside. It won’t be cooked through yet; it finishes cooking at the end.
- In the same pan, add the onion and garlic. Fry for 5 minutes, stirring frequently, until softened and aromatic. Season with salt and pepper.
- Add the orzo and stir. Add the Boursin, chicken broth and red pepper flakes, and break down the Boursin with your spoon until it’s well combined with the broth.
- Bring to a boil, then reduce to a bubbling simmer for 8 minutes. Stir frequently so the orzo doesn’t stick to the base of the pan.
- Add the spinach and stir until gently wilted. Taste and season according to your preferences! Place the salmon fillets on top of the orzo, cover with the lid and simmer for 3 to 5 minutes, until the salmon flakes easily.NOTES: 1. We want the orzo in the liquid to be super saucy. So if the orzo is beginning to stick to the base of the pan, add a splash more chicken stock.2. If the sauce is way too liquidy, remove the lid after 2-3 minutes when cooking the salmon and leave the sauce to reduce slightly.
- Remove the lid and divide between two bowls. Top with chopped parsley and a squeeze of lemon. Enjoy, my friends!
Notes
- Garlic & Fine Herbs Boursin is the classic choice. Boursin’s dairy-free Garlic & Herbs spread works if you need to avoid dairy.
- Low-sodium broth makes the salt easier to control. Vegetable broth makes the dish pescatarian.
- For skin-on salmon, keep the skin underneath when you return the fillets to the pan. It softens under the lid.
- Leftovers keep in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of broth or water, because the orzo thickens as it sits. This dish isn’t suitable for freezing.
Nutrition
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