Honey Dijon Crusted Salmon & Creamy Lemon Garlic Orzo

This Honey Dijon Crusted Salmon with Creamy Lemon Garlic Orzo is one of my favorite balanced meals — rich, flavorful, and full of contrast in the best way. The salmon is perfectly flaky with a sweet and tangy glaze and a crisp golden crust, while the orzo is creamy, citrusy, and garlicky, complementing the fish beautifully. I love how it feels like a fancy dinner but is easy enough for a weeknight.

Why You’ll Love This Recipe

I love this recipe because it brings together bright flavors and satisfying textures in one elegant plate. The honey dijon crust adds a sweet-savory punch to the salmon, while the lemony orzo is creamy and comforting without being heavy. It’s a full meal made in under an hour, and the leftovers taste just as good the next day.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the honey dijon crusted salmon:

• Salmon fillets (skin on or off)
• Dijon mustard
• Honey
• Garlic, minced
• Lemon zest
• Panko breadcrumbs
• Olive oil
• Salt and pepper

For the creamy lemon garlic orzo:

• Orzo pasta
• Olive oil or butter
• Garlic, minced
• Vegetable broth or water
• Lemon juice and zest
• Heavy cream or Greek yogurt
• Grated parmesan cheese
• Salt and pepper
• Fresh parsley or basil (for garnish)

Directions

To make the salmon:

1. I preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. I place the salmon fillets on the baking sheet and season them with salt and pepper.
3. In a small bowl, I mix the dijon mustard, honey, garlic, and lemon zest.
4. I spread the honey mustard mixture evenly over the top of the salmon fillets.
5. I sprinkle panko breadcrumbs on top and drizzle lightly with olive oil to help it crisp.
6. I bake for 12–15 minutes, or until the salmon flakes easily and the crust is golden.

To make the creamy lemon garlic orzo:

1. While the salmon bakes, I cook the orzo in a saucepan with a little olive oil and minced garlic until the garlic is fragrant and the orzo is lightly toasted.
2. I add the broth and bring it to a simmer, cooking until the orzo is tender and the liquid is mostly absorbed.
3. I stir in the lemon juice, lemon zest, cream, parmesan, salt, and pepper until creamy and smooth.
4. I finish with fresh herbs and adjust seasoning to taste.

Servings and Timing

This recipe makes 4 servings.
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes

Variations

Sometimes I add chopped spinach or peas into the orzo for extra color and nutrients. When I want a lighter sauce, I use Greek yogurt instead of cream. For a gluten-free option, I use gluten-free breadcrumbs and substitute the orzo with rice or quinoa. I’ve also added a bit of crushed red pepper to the salmon glaze when I’m craving a touch of heat.

Storage/Reheating

I store leftovers in airtight containers in the refrigerator for up to 3 days. To reheat, I warm the orzo in a saucepan with a splash of broth or water to loosen it. The salmon can be reheated in a low oven at 300°F for about 10 minutes, or gently in a covered skillet to keep it from drying out.

FAQs

Can I use frozen salmon for this recipe?

Yes, I can — I just thaw it completely and pat it dry before adding the glaze and breadcrumbs.

What can I use instead of panko?

I’ve used crushed crackers, regular breadcrumbs, or even finely chopped nuts like almonds or pecans for a crunchy crust.

Can I make this dairy-free?

Yes, I use olive oil instead of butter, and substitute the cream and cheese with a dairy-free alternative or coconut milk for a creamy texture.

Is there a substitute for orzo?

If I don’t have orzo, I use small pasta shapes like couscous, rice, or even quinoa. The creamy lemon sauce pairs well with most grains.

How do I know when the salmon is done?

I check for flakiness — the salmon should easily separate with a fork and look opaque in the center.

Conclusion

This Honey Dijon Crusted Salmon with Creamy Lemon Garlic Orzo is one of my favorite meals for when I want something special but still easy and nourishing. I love how the crisp sweetness of the salmon pairs with the creamy, zesty pasta — every bite feels balanced and satisfying. Whether I’m cooking for guests or treating myself to a nice dinner at home, this recipe never disappoints.

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