Creamed Corn Orzo with Salmon

Creamed corn orzo with salmon. This one-pot wonder is beyond delicious, super easy to make and ready in 30 minutes. Flaky salmon fillets paired with velvety orzo, infused with the sweetness of fresh corn and a hint of smoky goodness. I’m sure it won’t take long for this comforting bowl to become a regular in your weeknight dinner rotation.

Why you’ll love this salmon recipe with creamed corn

Get ready for a truly satisfying pasta experience with this humble yet decadent dish. Creamy, garlicky, and heartwarming, it showcases the power of just a few simple ingredients. The addition of flavorful salmon takes it to a whole new level!

The magic lies in the silky creamed corn sauce, complemented by Parmesan and Cajun seasoned salmon. A burst of freshness from the lemon juice and thyme, perfectly enhances the rich pasta flavors. While it’s ideal during peak corn season, fear not, it still impresses with canned or frozen corn.

Inspired by the velvety goodness of creamed corn, we transform the beloved side dish into an irresistible sauce, blending it with smooth orzo and tantalizing salmon. Although orzo is the star, feel free to use any short pasta shape you have on hand.

Now, here’s the secret: corn on the cob is a must! Boiling it together with the pasta infuses the dish with extra sweetness. Yes, it might get a little messy when cutting the kernels, but a sharp knife will work its magic.

How To Make Creamed Corn Orzo with Salmon

Let me guide you through the recipe with this step-by-step VIDEO.

This one-pot wonder not only satisfies your pasta cravings but also saves you from a pile of dishes to wash. And the best part? It’s ready in under 30 minutes!

The secret to its lusciousness lies in cooking the orzo and corn kernels right in the sauce. This step allows the starch to blend with the liquids, creating a glossy, creamy texture. Just remember to stir the orzo occasionally to prevent sticking and unlock more of its natural starches.

Here’s how it goes: start by searing the salmon, then cook the orzo and corn in the same pot, adding the finishing touches to the sauce at the end. As all the flavors blend together, the aroma from the cooked salmon elevates the creamy sauce to a whole new level.

To ensure maximum creaminess and flavor, we won’t settle for just simmering the orzo and corn in water. Instead, we’ll use chicken broth and cream. Don’t underestimate this combination, it will make a huge difference. 

So, gather your ingredients, follow these simple steps, and treat yourself to a mouthwatering pasta experience in no time!

Ingredients and Substitutions

Salmon

• Oil and Butter: Combine these two for a higher smoke point and extra flavor.
• Salmon: Opt for evenly-sized fillets to ensure even cooking. Skin-on salmon works perfect too!
• Seasoning: A delightful blend of salt, garlic powder, and Cajun seasoning.

Creamed Corn Orzo

• Orzo: Brings a silky texture like no other pasta. If you need a substitute, try small pasta varieties like risoni, ditali, fregula, or tiny tubes. They work well in soups, salads, and creamy dishes.
• Corn on the cob: Fresh summer corn off the cob infuses a sweet flavor. If not available, frozen or canned corn will do, especially in winter.
• Garlic and Onion: Aromatics to elevate the flavor.
• Broth: Chicken or vegetable broth, your choice!
• Heavy Cream: Use 20% fat cream for a lighter option. But try to avoid half-and-half or milk.
• Parmesan: To thicken and flavor the sauce. Best to use freshly grated parmesan right of the block so your sauce isn’t grainy.
• Seasoning:  A mix of salt and black pepper.
• Lemon Juice: To add a bright touch to the sauce.
• Herbs: Thyme leaves for a burst of freshness. Dried thyme (1 teaspoon) works as a substitute.
• Chili flakes: If you want a spicy kick, but it’s optional as a finishing touch.

Helpful tips

• Try it with shrimp or chicken instead of salmon.
• Pair with a big leafy side salad.
• The creamed corn orzo is also a delight even when enjoyed on its own, no need to add meat or fish.

Storage tips

• Store leftovers refrigerated in an airtight container for up to 1 day. 
• This dish is not suitable for freezing.

Tools for this recipe

• I use a lemon zester to finely grate the Parmesan, it melts in smoothly without clumps.
• For prepping the corn, my chef’s knife cuts cleanly through the cob with ease.
• And I cook everything in a 2.25 qt. skillet, great for getting that golden sear on the salmon and gently simmering the orzo to creamy perfection.

Try these next

• Salmon with Artichoke Orzo
• Creamy Tuscan Chicken Orzo
• One Pot Eggplant Parmesan Orzo