Creamed Corn Orzo with Salmon

Name: Creamed Corn Orzo with Salmon
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 tbsp olive oil; 1 tbsp unsalted butter; 4 skinless salmon fillets; ¼ tsp salt (for salmon); 1 tsp garlic powder; 1 tbsp Cajun seasoning; 4 garlic cloves, minced; 1 yellow onion, finely chopped; ½ tsp salt (for orzo); 1 tsp black pepper; 2 cups fresh corn kernels (or frozen/canned); 1 ½ cups chicken or vegetable broth; 1 cup heavy cream; 1 cup freshly grated Parmesan cheese; 1 tbsp lemon juice; 1 tsp fresh thyme leaves (or 1 tsp dried thyme); Optional: chili flakes for garnish; 1 cup orzo pasta

Isabella

📖Life, Love, and Gastronomy 📖

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Creamed Corn Orzo with Salmon a cozy, one-pot dinner that brings together tender seared salmon with creamy orzo and the sweetness of corn—it’s everything I need in a quick, comforting meal. This dish is rich without being heavy, and it comes together in just 30 minutes, making it perfect for busy weeknights or a relaxed weekend dinner. The balance of Cajun-spiced salmon and the velvety corn orzo is one I keep coming back to.

Why You’ll Love This Recipe

I love how this recipe feels both elegant and effortless. It only needs one skillet and a handful of simple ingredients, yet it delivers layers of flavor—garlicky, creamy, sweet from the corn, and a little spicy from the Cajun seasoning. The orzo cooks directly in the creamy broth, soaking up all the goodness without the need to boil it separately. It’s also flexible: I’ve used frozen corn and dried thyme when that’s all I had, and it still came out delicious.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Seared Salmon:

1 tbsp olive oil

1 tbsp unsalted butter

4 skinless salmon fillets

¼ tsp salt

1 tsp garlic powder

1 tbsp Cajun seasoning

For the Creamed Corn Orzo:

1 yellow onion, finely chopped

4 garlic cloves, minced

1 tsp black pepper

1 ½ cups chicken or vegetable broth

½ tsp salt

1 cup heavy cream

1 cup freshly grated Parmesan cheese

2 cups fresh corn kernels (or frozen/canned)

1 tbsp lemon juice

1 tsp fresh thyme leaves (or 1 tsp dried thyme)

Optional: chili flakes for garnish

Directions

I heat the olive oil and butter in a large skillet over medium-high heat.

I season the salmon fillets with salt, garlic powder, and Cajun seasoning, then sear them for about 3–4 minutes per side until perfectly cooked. Once done, I set them aside.

In the same skillet, I sauté the garlic and chopped onion for 2–3 minutes until they’re fragrant and translucent.

I stir in the corn kernels and let them cook for another 2 minutes.

Then I pour in the broth and heavy cream, bringing everything to a gentle simmer.

I stir in the orzo and cook it for 10–12 minutes, stirring frequently, until it’s tender and the mixture is creamy.

Next I add the Parmesan cheese, lemon juice, thyme, salt, and pepper, stirring until the cheese melts into the sauce.

I return the seared salmon to the skillet, nestling the fillets on top of the orzo, and let everything warm through for another 2 minutes.

When serving, I like to sprinkle on a few chili flakes for a bit of heat.

Servings and timing

This recipe makes 4 servings.

Prep Time: 10 minutes

Cooking Time: 20 minutes

Total Time: 30 minutes

Calories: Approximately 825 kcal per serving

Variations

I’ve played around with a few twists depending on what’s in my kitchen:

Swap the protein: I’ve tried it with shrimp or chicken when I didn’t have salmon—it still turned out great.

Go vegetarian: I skip the salmon and use vegetable broth, adding mushrooms or extra corn for heartiness.

Add greens: A handful of spinach or kale stirred in with the orzo adds color and nutrients.

Use milk instead of cream: If I want to lighten it up a bit, I’ll swap heavy cream with whole milk and a bit of extra Parmesan to keep it creamy.

Storage/Reheating

If I have leftovers, I store them in an airtight container in the fridge for up to 3 days. The orzo may thicken a bit, so when reheating on the stovetop or in the microwave, I stir in a splash of broth or milk to loosen it up. I reheat the salmon gently to keep it moist—usually just a minute or two in the microwave is enough. I don’t recommend freezing this one because the texture of the cream and orzo can change too much.

Related Recipes:

CREAMED CHIPPED BEEF

FAQs

How do I know when the salmon is done?

I look for a slightly golden crust and check that the center is opaque and flakes easily with a fork. A quick thermometer check should read 145°F at the thickest point.

Can I use canned corn for this recipe?

Yes, I’ve used canned corn before when fresh wasn’t available. I just make sure to drain it well so the orzo doesn’t turn out watery.

What can I use instead of Cajun seasoning?

If I’m out of Cajun seasoning, I mix paprika, garlic powder, onion powder, and a pinch of cayenne pepper for a quick substitute.

Is this recipe gluten-free?

Not as written, since orzo is a wheat-based pasta. But I’ve made it gluten-free by using gluten-free orzo or even short-grain rice with slightly adjusted liquid and cook time.

Can I make this dairy-free?

Yes, I’ve made a dairy-free version using plant-based butter, coconut cream instead of heavy cream, and nutritional yeast in place of Parmesan. It’s still creamy and satisfying!

Conclusion

This Creamed Corn Orzo with Salmon has become one of my go-to comfort meals. It’s quick, satisfying, and feels a bit special without needing a ton of effort. Whether I’m making it for a cozy weeknight dinner or impressing guests, it always delivers. I love how it combines bold Cajun flavors with the creamy sweetness of corn, all in one pot. Give it a try—I think it’ll earn a spot in your regular dinner rotation.

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