Sweet and savory honey garlic salmon served over a fresh, creamy orzo salad makes a beautiful and satisfying meal. Tender flaky salmon, a sticky honey-garlic glaze, creamy orzo, crisp vegetables, and fresh herbs come together for an easy lunch or dinner!
Ingredients
For the Honey Garlic Salmon
4 salmon fillets, about 5–6 oz (140–170 g) each
1 tbsp olive oil
Salt and black pepper, to taste
3 cloves garlic, minced
3 tbsp honey
2 tbsp low-sodium soy sauce
1 tbsp fresh lemon juice
½ tsp smoked paprika
¼ tsp red pepper flakes, optional
For the Creamy Orzo Salad
1½ cups dry orzo
2 cups chicken or vegetable broth
½ cup plain Greek yogurt
¼ cup mayonnaise
1 tbsp lemon juice
1 tsp Dijon mustard
1 small garlic clove, finely minced
½ cup cucumber, finely diced
1 cup cherry tomatoes, halved
¼ cup red onion, finely diced
¼ cup crumbled feta cheese
2 tbsp fresh dill, chopped
2 tbsp fresh parsley, chopped
Salt and black pepper, to taste
Optional Garnish
Lemon slices
Extra fresh dill
Fresh parsley
Crumbled feta
Red pepper flakes
Instructions
1. Cook the orzo
Bring the broth to a boil in a medium saucepan. Add the orzo and cook according to package directions until tender. Drain any excess liquid if needed and allow the orzo to cool slightly.
2. Make the creamy dressing
In a large bowl, whisk together:
Greek yogurt
Mayonnaise
Lemon juice
Dijon mustard
Minced garlic
Salt and black pepper
Mix until smooth and creamy.
3. Prepare the orzo salad
Add the cooked orzo to the dressing along with the cucumber, cherry tomatoes, red onion, feta, dill, and parsley. Toss until everything is well coated.
Refrigerate while preparing the salmon.
4. Season the salmon
Pat the salmon fillets dry. Season with salt, black pepper, and smoked paprika.
5. Cook the salmon
Heat olive oil in a large skillet over medium heat. Place the salmon in the pan and cook for about 4–5 minutes on the first side.
Carefully flip and cook for another 3–5 minutes, depending on thickness.
6. Make the honey garlic glaze
Reduce the heat to low. Add the minced garlic and cook for about 30 seconds.
Stir in the honey, soy sauce, lemon juice, and optional red pepper flakes. Let the sauce bubble gently for 1–2 minutes until slightly thickened.
Spoon the glaze over the salmon until beautifully coated.
7. Serve
Divide the creamy orzo salad between four plates or bowls. Place a honey garlic salmon fillet on top and spoon any extra glaze over the salmon.
Garnish with lemon, fresh herbs, and extra feta if desired.
Recipe Details
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: About 35 minutes
Servings: 4
Tips & Variations
Make it lighter: Replace the mayonnaise with extra Greek yogurt.
Add more vegetables: Try chopped spinach, arugula, bell peppers, or roasted zucchini.
Make it spicy: Add extra red pepper flakes, chili paste, or a pinch of cayenne.
Use another grain: Couscous, quinoa, or small pasta can replace the orzo.
Meal-prep tip: Store the salmon and orzo salad separately for the best texture. Add fresh herbs just before serving.
Complete Nut & Allergen Information
Tree Nuts
This recipe contains no tree nuts as written.
Peanuts
This recipe contains no peanuts as written.
Gluten
Regular orzo is typically made from wheat and contains gluten. Use certified gluten-free orzo or another gluten-free grain if needed.
Milk/Dairy
The Greek yogurt, mayonnaise depending on brand, and feta may contain or be associated with dairy ingredients. This recipe contains milk because of the Greek yogurt and feta.
Eggs
Mayonnaise commonly contains egg. Use an egg-free mayonnaise if necessary.
Fish
Salmon is a major fish allergen.
Soy
Soy sauce generally contains soy and may also contain wheat. Use coconut aminos or a suitable alternative if avoiding soy.
Cross-Contact
Always check labels on packaged ingredients—including broth, feta, Greek yogurt, mayonnaise, Dijon mustard, soy sauce, and gluten-free products—for manufacturer allergen and cross-contact information.
Q&A
Can I bake the salmon instead?
Yes! Bake at 400°F (200°C) for approximately 10–14 minutes, depending on thickness. Add or brush on the honey garlic glaze during the last few minutes of cooking.
Can I use frozen salmon?
Absolutely. Thaw it completely in the refrigerator and pat it dry before seasoning and cooking.
Can I make the orzo salad ahead of time?
Yes. Prepare it up to 1–2 days ahead and store it covered in the refrigerator. Stir before serving and add a little lemon juice if needed.
How do I know when salmon is done?
The salmon should flake easily with a fork. For food safety, cook according to your preferred local food-safety guidance; an instant-read thermometer is the most reliable way to check doneness.
Can I make this recipe gluten-free?
Yes! Replace regular orzo with gluten-free orzo, quinoa, or rice, and use certified gluten-free tamari instead of regular soy sauce.
Can I make it dairy-free?
Yes. Use a dairy-free Greek-style yogurt and replace the feta with a dairy-free alternative or simply omit it.
How should I store leftovers?
Store the salmon and orzo salad in separate airtight containers in the refrigerator. For best quality and safety, enjoy leftovers within 3–4 days.
Can I serve the orzo salad cold?
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