Crispy Salmon and Orzo Cakes

Crispy Salmon and Orzo Cakes

This is a great use of the leftovers from One Pan Roasted Salmon with Orzo.


2 cups leftover orzo from One Pan Roasted Salmon with Orzo

1 cup flaked, cooked salmon

1 egg

½ cup panko breadcrumbs

2 tablespoons mayonnaise

2 tablespoons extra-virgin olive oil


In a large bowl, combine the orzo, salmon, egg, breadcrumbs and mayonnaise and mix to combine. Form the mixture into 4 large or 8 small patties and place on a plate. Refrigerate for at least 15 minutes, up to overnight.

In a large nonstick pan, heat the olive oil over medium-high heat until shimmering. Add the patties and cook until crisp on the outside and warmed through, 3 to 4 minutes per side. Transfer to a paper towel lined plate to drain before serving.

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One Pan Roasted Salmon with Orzo

One Pan Roasted Salmon with Orzo

If you’re making this and want to make the Salmon and Orzo Cakes and Salmon Nicoise Salad buy and cook 6 salmon fillets and reserve 2 after cooking – along with any leftovers. Also, double or triple the sauce and use it for both the Crispy Salmon and Orzo Cakes and as your dressing on the Nicoise.


2 tablespoons olive oil

4 (6-ounce) skin-on salmon fillets

Kosher salt and Freshly ground pepper

1 small onion, diced

1 (16-ounce) box orzo

4 cups low sodium chicken broth

1 cup frozen peas


¼ cup mayonnaise

1 tablespoon Dijon mustard

Juice of ½ lemon

3 tablespoons roughly chopped dill


3 cups baby spinach leaves

½ cup grated parmesan cheese


Preheat the oven to 425 degrees F.

Heat a large, ovenproof skillet over medium-high heat. Add the olive oil and heat until shimmering. Generously season the salmon with salt and pepper. Gently place the salmon in the pan, flesh side down and cook until deep golden brown, about 3 to 4 minutes. Remove the salmon from the pan and set side. Turn the heat to medium-low and add the onion. Cook until soft and translucent, about 2 minutes. Raise the heat to medium-high and season with a small pinch of salt, stirring. Add the orzo and stir to combine and coat in the oil and cook for 1 minute. Add the chicken broth and bring to a simmer, stirring. Add the peas and stir to combine and return to a simmer. Nestle the salmon back into the pan so that the bottom half is submerged but the crispy top is exposed. Carefully transfer to the oven and roast until the orzo has absorbed the broth and is tender and the salmon is cooked to medium/medium-rare, 10 to 15 minutes.

While the salmon and orzo cook, make the sauce: Combine the mayonnaise, mustard, lemon juice and dill. Season, to taste, with salt and pepper.

Remove the salmon from the oven. Remove the salmon to a plate. Add in the spinach and stir until wilted, about 1 minute. Stir in the parmesan and stir to combine. Serve 1 cup of the orzo with the salmon and the sauce. Reserve extra orzo, salmon and sauce for leftovers.

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Salmon Nicoise Salad

Salmon Nicoise Salad

Nicoise is typically made with tuna, but it is equally delicious with salmon. This is a great clean out your pantry dish. Feel free to use whatever leftover roasted veggies you have and toss it all with this lemon vinaigrette for a delicious, easy and lightning-fast dinner. You can also feel free to throw in whatever soft herbs (think parsley, dill, chives) in here as well. If you really want it fast, double the sauce from the One Pan Roasted Salmon with Orzo and use that as your dressing.


Juice of 1 lemon (about 2 tablespoons)

2 teaspoons Dijon mustard

1 teaspoon honey

Kosher salt and freshly ground black pepper

2 tablespoons extra virgin olive oil

4 cups cleaned lettuce

½ cup cooked green beans

½ cup cooked small potatoes

1 ½ cups flaked, cooked salmon

½ cup halved cherry or grape tomatoes

4 hard boiled eggs, halved (optional)

¼ cup niçoise olives


Whisk together the lemon juice, mustard and honey. Sprinkle with a little salt and pepper. Drizzle in the olive oil and whisk until combined. Toss 1/3 of the dressing with the lettuce and place on a platter. Toss the green beans and potatoes with another 1/3 of the dressing and arrange on top of the lettuce. Arrange the salmon, tomatoes, eggs and olives over top and drizzle with the remaining dressing.

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One Great Meal: One Pan Roasted Salmon with Orzo

Learn how to make this week’s One Great Meal and to repurpose it into Crispy Salmon and Orzo Cakes and Salmon Nicoise Salad.

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