Creamy Salmon Orzo

Bright, zesty, creamy, and flavourful! You’ll love all this and more in this salmon orzo recipe!


  • 2 tbsp unsalted butter
  • 2 large shallots, diced
  • 1 large carrot, diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 1 tsp chili flakes
  • ¼ cup capers
  • ½ cup sundried tomatoes, chopped
  • 2 cups orzo
  • Zest and juice of 1 lemon
  • 3 cups chicken or vegetable broth
  • ½ cup half and half cream (10%)
  • 1 can (213g) Gold Seal Pink Salmon (Traditional)
  • 1 cup Parmesan, grated
  • ½ cup basil, to garnish
  • Salt and pepper, to taste


  1. Heat 1 tbsp of butter over medium heat. Add shallots and cook until translucent. Add carrot, celery, garlic, chili flakes, capers, and sundried tomatoes and cook until softened, 5-7 minutes. Remove all vegetables from skillet. 
  2. Melt 1 tbsp butter in the same skillet. Add the orzo and cook until golden brown stirring frequently, 2-3 minutes.
  3. Add broth and bring to a boil. Once boiling, turn heat down to a simmer and frequently stir. Cook for 10 minutes or until all liquid is absorbed and orzo is al dente.
  4. Stir in cream and lemon juice. Continue stirring for 3-5 minutes. 
  5. Turn off the heat. Stir in sauteed vegetables, half of the cheese, and salmon. Garnish with lemon zest, remaining cheese, black pepper and basil.