This vibrant tomato orzo with grilled salmon is weeknight magic—creamy and packed with protein. Leftover salmon works perfectly here (no waste!), and the dish comes together in just 30 minutes. Kid-approved and fancy enough for guests! Just like this zucchini scarpaccia - easy Italian tart.
🍝 Serves 4 | 🐟 High-Protein | 🧀 Creamy | ⏱ 30-Min Meal
Got leftover grilled salmon? This recipe transforms it into a creamy, dreamy orzo dish in minutes! Just flake the salmon and toss it in at the end—no extra cooking needed.
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💭Expert Tips
- Crispy salmon cubes: Pat dry before grilling
- Creamier orzo: Stir in 2 tablespoon Greek yoghurt at the end
- Garlic hack: Grate it directly into the pan (no chopping!
- Pro tip: Use smoked salmon for a bolder flavour!
💗 Why This Works
- Leftover-friendly: Uses grilled salmon or fresh fillets
- One-pan easy: Orzo cooks in the tomato sauce (fewer dishes!)
- Kid hack: Skip chilli flakes for picky eaters
What is Orzo?
Orzo is a type of pasta that looks like rice. It's a small, rice-shaped pasta often used in soups, salads, or as a side dish.
🍲 Ingredients
*See the recipe card for full information on ingredients and quantities.
Orzo → Look for bronze-die extruded pasta (rougher surface = better sauce cling).
Cherry tomatoes → Buy them still on the vine for sweeter flavor (avoid wrinkled skins).
Garlic → Choose heavy, firm bulbs—light ones are dried out.
Olive oil → “Extra virgin” + harvest date within 1 year (stored in dark glass).
Pesto → Check labels: Basil > oil > pine nuts (avoid “vegetable oil” as first ingredient).
Stock cubes → Low-sodium versions let you control salt.
Parmesan → Avoid pre-grated (contains anti-caking agents). Whole wedge only!
Salmon → Wild-caught has a firmer texture. Look for bright pink flesh, no grey edges.
Chilli flakes → Gochugaru (Korean) or Aleppo for fruity heat.
Pro Tip: For maximum flavour, shop at Mediterranean/Middle Eastern markets for orzo, olive oil, and spices.
♻️ Substitutions
- No orzo? No problem! Here’s what works best:
- First choices: Tiny pastina, ditalini (those little tubes), or nutty fregola – they’ll behave just like orzo.
- Backup options: Acini di pepe (think "peppercorn pasta") or pearly Israeli couscous – just watch the clock, they cook faster!
- Skip these: Fancy shapes like penne or bowties – they’ll hog all the sauce.
- Gluten-free? Risoni rice pasta is your new best friend!
- Cherry Tomatoes: If cherry tomatoes are not available, you can use diced Roma tomatoes or canned diced tomatoes.
- Garlic: Instead of fresh garlic cloves, you can use garlic powder or minced garlic from a jar.
- Olive Oil: Substitute olive oil with vegetable oil, canola oil, or avocado oil if desired.
- Vegetable Stock Cube: If you don't have vegetable stock cubes, you can use chicken stock cubes or homemade vegetable broth.
- Parmesan Cheese: Parmesan cheese can be substituted with pecorino Romano, Asiago, or Grana Padano cheese.
- Salmon Fillets: Any other type of fish, such as trout, cod, or tilapia, can be used as a substitute for salmon fillets. You can even use smoked salmon.
- Chilli Flakes: Chilli flakes can be omitted if you prefer a milder taste, or you can substitute with paprika or cayenne pepper for heat.
📋 Variations
- Mediterranean Style: Add olives, sun-dried tomatoes, and feta cheese for a Mediterranean twist.
- Pesto Orzo: Stir in some homemade or store-bought pesto sauce to add extra flavour to the dish.
- Lemon Garlic: Squeeze fresh lemon juice over the grilled salmon and add extra garlic to the orzo.
- Creamy: Mix in some heavy cream or Greek yoghurt into the orzo for a creamy texture. You can also add spinach or kale for extra greens.
- Spicy: Increase the amount of chilli flakes or add diced jalapenos for a spicy kick. You can also drizzle some hot sauce over the finished dish for extra heat.
- Asian-Inspired: Use soy sauce, sesame oil, and ginger in the orzo mixture, and garnish with chopped green onions and sesame seeds for an Asian twist.
- Smoked Salmon Salad: Replace grilled salmon with smoked salmon and add cucumber, red onion, and dill to create a refreshing salad version of the dish.
You might also enjoy these 31 easy recipes for your weekly meal plan! Check out our Stress-Free 30-Minute Meals for Beginners - all made with pantry staples you already have on hand.
❓ FAQs
Yes! Thaw overnight in the fridge, pat dry, then grill. Frozen fillets work, but may release more water—sear them extra crispy.
Cook al dente (8-9 mins), drain immediately, and rinse with cold water to stop cooking. For extra insurance, toast it in oil first.
First choices: Tiny pastina, ditalini (those little tubes), or nutty fregola – they’ll behave just like orzo.
Backup options: Acini di pepe (think "peppercorn pasta") or pearly Israeli couscous – just watch the clock, they cook faster!
Skip these: Fancy shapes like penne or bowties – they’ll hog all the sauce.
*Gluten-free? Risoni rice pasta is your new best friend!
Store any leftover creamy tomato orzo with grilled salmon in an airtight container in the fridge for up to three days. When you're ready to enjoy it again, reheat gently on the stovetop or in the microwave until warmed through. The orzo freezes well (add a splash of milk when reheating). But the salmon gets rubbery—best added fresh after thawing.
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Tomato Orzo with Grilled Salmon
Ingredients
- 500 g orzo
- 250 g cherry tomatoes
- 4 garlic cloves grated or chopped
- 3 tablespoon olive oil
- 1 tbsp pesto
- 1 cube vegetable stock + hot water (800ml)
- 1 pinch salt
- 1 pinch pepper
- 100 g grated parmesan
- 4 salmon fillets or grilled salmon leftovers
- chilli flakes to serve
- lemon juice to serve
- fresh basil leaves to garnish
Instructions
- Heat the olive oil in a pan over medium heat, then add the garlic and fry for about 2 minutes until fragrant.3 tablespoon olive oil, 4 garlic cloves
- Quarter the cherry tomatoes and add them to the pan. Add the pesto and cook for approximately 5 minutes until they start to soften and release their juices.250 g cherry tomatoes, 1 tablespoon pesto
- Stir in the orzo and vegetable stock cube dissolved in 800 ml of hot water. Bring to a simmer and cook for 10 minutes, stirring occasionally, until the orzo is cooked al dente and has absorbed most of the liquid.500 g orzo, 1 cube vegetable stock
- Remove the skin from the fillets, cut them into cubes, and grill them in a nonstick pan for 3-4 minutes until nicely browned. Ensure even grilling by tossing them occasionally. Set aside until ready to use.4 salmon fillets
- Season the orzo with salt and pepper to taste, then add torn basil leaves and stir to combine.1 pinch salt, 1 pinch pepper
- Spoon the orzo into serving bowls, drizzle with a bit of olive oil, sprinkle with grated parmesan, and add a pinch of chili flakes if desired. Finish by topping each bowl with the grilled salmon cubes and a splash of lemon juice. Serve hot and enjoy!100 g grated parmesan, chilli flakes
Video
Notes
- Be mindful of the cooking time for the orzo to ensure it doesn't become mushy. Follow the instructions closely and stir occasionally.
- If using leftover grilled salmon, ensure it is properly reheated before adding it to the dish. This will help with food safety and make it taste better.
- Taste the orzo before serving and adjust the seasoning as needed.
- Garnishes such as grated parmesan, basil, and chilli flakes add extra taste and make the dish look nice.
- Serve the dish hot, garnished with fresh herbs and a squeeze of lemon juice for a fresh touch.
- Store any leftovers in an airtight container in the refrigerator for up to 2-3 days. Reheat gently on the stovetop or in the microwave before serving.
- You can change this recipe by adding extra vegetables such as spinach, bell peppers, or mushrooms.
Claudia Ciorteanu says
My family loved this!
Jacqueline says
This is a delicious way to use up leftover salmon fillets which I often have as I always buy too much! I also love using orzo it's so easy and versatile. Will be making this recipe again and again!
Agnieszka says
Great orzo recipe. I had leftover salmon and it worked really well in this pasta.
Juyali says
I could eat this dish every day! I love salmon and I'm always looking for other ways to cook it besides my usual grilling or air frying. Delish and easy! Thank you for the great recipe.
Liz says
Such a delicious pairing! The orzo is a tasty base for the grilled salmon!!!
Krystle says
The sauce is so unique and flavorul. I want to make salmon just to be able to make this again!
Melinda says
This is a delicious, new way to enjoy salmon. My family loved it, especially since it's a one bowl meal. I added a little feta cheese on each serving, thanks for suggesting it!
Sonja says
What a lovely use for leftover salmon! So easy to make and so much flavor. Topped it with fresh basil and everyone devoured it in no time.
Krystle says
I LOVE the orzo cooked in the broth. I meal prepped this last week and it was amazing.
Ashley says
Yum! What a great weeknight dinner! I'm going to try it with sautéed shrimp next time.
Liz says
This was a fabulous recipe for our leftover grilled salmon. The orzo was terrific!