Creamed Corn Orzo with Salmon

When I first tasted Creamed Corn Orzo with Salmon during my summer trip through the American South, it instantly reminded me of the heart and soul of Southern cooking simple ingredients transformed into pure comfort. T

he sweetness of the corn reflects the region’s love for farm-fresh produce, while the creamy orzo and seared salmon showcase the elegance of coastal cuisine.

This dish feels like a blend of rustic countryside warmth and seaside sophistication a perfect harmony on a plate.

Ingredients

Here are the ingredients you’ll need for this delicious dish. I find that the quality of your ingredients, especially the salmon and corn, really makes a difference.

• 1 tablespoon olive oil – Used for getting a perfect sear on the salmon.
• 1 tablespoon unsalted butter – Adds richness and flavor when cooking the fish and aromatics.
• 4 skinless salmon fillets (about 6 oz each) – Look for fillets that are similar in thickness for even cooking.
• 1 teaspoon garlic powder – A quick way to add savory depth to the salmon seasoning.
• 1 tablespoon Cajun seasoning – Provides a wonderful smoky, slightly spicy kick that pairs beautifully with the sweet corn.
• 1 yellow onion, finely chopped – Creates a sweet, aromatic base for the orzo.
• 4 cloves garlic, minced – Always use fresh garlic for the best, most potent flavor.
• 1 cup orzo – This small, rice-shaped pasta creates a risotto-like texture.
• 3 ears of fresh corn – Fresh, sweet summer corn is best. You’ll cut the kernels off the cob.
• 2 ½ cups chicken or vegetable broth – Use a low-sodium broth to better control the salt level of the final dish.
• 1 cup heavy cream – This is key for creating that ultra-creamy, luscious sauce.
• 1 cup grated Parmesan cheese – Grate it yourself from a block; it melts much smoother than pre-shredded cheese.
• 1 tablespoon fresh lemon juice – A splash of acidity brightens up the rich, creamy flavors.
• 3 sprigs of fresh thyme – Its earthy flavor complements both the corn and the salmon.
• Salt and black pepper to taste – For seasoning the dish to perfection.
• Red chili flakes (optional) – For a little extra heat when serving.

Note: This recipe yields four generous servings, perfect for a family dinner.

Variations

While this recipe is fantastic as is, it’s also easy to adapt to your own tastes or what you have in your pantry.

• Protein Swap: If you’re not a fan of salmon, this dish works wonderfully with seared chicken breast or shrimp. For a vegetarian option, you can simply omit the protein and enjoy the creamy orzo on its own.
• Make it Lighter: You can substitute the heavy cream with half-and-half or evaporated milk for a lighter version. The sauce won’t be quite as rich, but it will still be delicious.
• Add Some Greens: Stir in a few handfuls of fresh spinach or arugula at the very end of cooking. The residual heat will wilt the greens perfectly, adding color and nutrients.
• Herb Variations: Don’t have thyme? Fresh basil or parsley would also be a wonderful addition, adding a different kind of freshness to the dish.

Cooking Time

This elegant meal comes together surprisingly fast, making it ideal for weeknight cooking.

• Prep Time: 10 minutes
• Cooking Time: 20 minutes
• Total Time: 30 minutes

Equipment You Need

You only need a few kitchen essentials to pull this one-pan meal together.

• Large Skillet or Braiser: A wide, nonstick skillet with high sides is perfect for searing the salmon and then cooking the orzo all in one pan.
• Sharp Chef’s Knife: Essential for safely cutting the corn kernels off the cob and chopping your aromatics.
• Cutting Board: A sturdy surface for all your prep work.
• Cheese Grater: For grating the Parmesan cheese fresh for the smoothest sauce.

How to Make Creamed Corn Orzo with Salmon?

The beauty of this recipe is that it’s a one-pan wonder. You start by searing the salmon to create a flavorful crust, then use the same pan to build a creamy, corn-infused orzo sauce.

Sear the Salmon

Start by patting your salmon fillets completely dry with a paper towel; this is the key to getting a good sear. Season both sides generously with salt, garlic powder, and the Cajun seasoning. Heat the olive oil and butter in your large skillet over medium-high heat. Once the butter is melted and foaming, carefully place the salmon fillets in the pan. Sear for about 3-4 minutes per side, until golden brown and cooked through. Remove the salmon from the skillet and set it aside on a plate.

Build the Orzo Base

Reduce the heat to medium and add the finely chopped onion and minced garlic to the same skillet. Cook for about 2 minutes, stirring occasionally until they soften and become fragrant, scraping up any browned bits from the salmon. Stir in the thyme leaves, salt, and pepper. Add the dry orzo and the fresh corn kernels to the pan, and toast everything together for about 1 minute. This step helps develop a nutty flavor in the pasta.

Simmer the Orzo

Pour the chicken broth into the skillet and bring it to a boil. Once boiling, reduce the heat to a medium-low simmer. Let the orzo cook uncovered for about 10 minutes, stirring frequently to prevent it from sticking to the bottom of the pan. The orzo will absorb most of the liquid and become nearly al dente. This frequent stirring also helps release starches, contributing to the creamy texture.

Finish the Cream Sauce

Once the orzo is tender and has absorbed the broth, stir in the grated Parmesan cheese until it melts into the sauce. Then, pour in the heavy cream and fresh lemon juice. Let it all simmer together for another 2 minutes, allowing the sauce to thicken and become velvety. Return the seared salmon fillets to the skillet, nestling them into the creamy orzo. Let everything simmer for 2-3 more minutes, just to heat the salmon through. Serve immediately, garnished with extra thyme and a pinch of chili flakes if desired.

🇺🇸 A Taste of the American South: Creamed Corn Orzo with Salmon

Traveling through the Southern United States, I discovered that food here tells a story of comfort, warmth, and freshness.

This Creamed Corn Orzo with Salmon perfectly represents that balance creamy, rich, and deeply flavorful.

The dish draws inspiration from Gulf Coast cuisine, where corn from the fertile fields of Georgia and Alabama meets freshly caught salmon, creating a blend of land and sea that feels both homey and elegant. It’s Southern hospitality served in one skillet. 

Additional Tips for Making this Recipe Better

Over time, I’ve discovered a few little things that take this dish from great to absolutely exceptional.

• I cannot stress enough how much better this is with fresh summer corn. If you can get it, use it! When you cut the kernels off, scrape the back of your knife down the cob to get all the sweet “milk.” It adds an incredible amount of flavor.
• Don’t overcook the salmon in the first step. Remember, it’s going back into the pan at the end to warm through, so it’s better to be slightly undercooked initially than to end up with dry, tough fish.
• The trick to a creamy, non-grainy sauce is using freshly grated Parmesan. The pre-shredded kind is often coated in anti-caking agents that prevent it from melting smoothly. I use a microplane or the small side of a box grater.
• Pay close attention to the orzo as it simmers. It can go from perfectly cooked to mushy fairly quickly, and it loves to stick to the pan. Keep stirring!

How to Serve Creamed Corn Orzo with Salmon?

This dish beautifully captures the culinary spirit of the Southern United States, particularly along the Gulf Coast, where fresh corn and seafood reign supreme.

It’s a comforting yet refined meal that mirrors the region’s connection to land and sea.

The creamy texture of the orzo and the tender salmon make it a favorite for gatherings or cozy dinners alike.

Serve it warm with a glass of chilled white wine to experience a true taste of Southern coastal comfort. 

Nutritional Information

Here is a general overview of the nutritional facts per serving for this recipe.

• Calories: Approximately 800-850 kcal
• Protein: Around 52g
• Carbohydrates: Around 49g
• Fat: Around 48g

Make Ahead and Storage

While this dish is best enjoyed fresh, you can manage leftovers with these simple tips.

Storing

Store any leftovers in an airtight container in the refrigerator. It’s best eaten within a day or two. Be aware that as the orzo sits, it will continue to absorb the creamy sauce, making the dish thicker upon reheating.

Freezing

I do not recommend freezing this dish. The texture of both the cream-based sauce and the cooked salmon does not hold up well to freezing and thawing, often resulting in a separated sauce and dry fish.

Reheating

To reheat, gently warm the orzo and salmon in a skillet over low heat. You will likely need to add a splash of milk, cream, or broth to loosen up the sauce and restore some of its original creaminess. Stir gently until warmed through.

Why You’ll Love This Recipe?

This recipe is a true winner for so many reasons. Here’s why I think you’ll fall in love with it too.

• One-Pan Convenience: Everything cooks in a single skillet, which means minimal cleanup. It’s the perfect solution for a sophisticated meal without a mountain of dishes.
• Ready in 30 Minutes: This dish is incredibly fast, making it a realistic and delicious option for any night of the week, no matter how busy you are.
• Elegant and Impressive: The creamy orzo paired with perfectly seared salmon looks and tastes like a dish from a high-end restaurant, making it great for entertaining guests.
• Full of Flavor: The combination of sweet corn, savory salmon with a Cajun kick, and the rich, cheesy cream sauce creates a complex and deeply satisfying flavor profile.