When supper needs to be simple, filling, and dependable, this 5-ingredient oven baked chum salmon orzo is the kind of pan meal that earns a permanent place in the weekly rotation. It has that practical Midwestern spirit I’ve always admired: plain ingredients, little fuss, and a hearty result that feels far more special than the effort suggests. Baking frozen raw chum salmon fillets right over dry orzo lets everything cook together, with the fish gently flavoring the pasta as it roasts into a tender, family-style dish.
Serve this salmon orzo with a crisp green salad, buttered green beans, or simple roasted broccoli to round out the meal. A wedge of lemon on the side brightens everything up, and if you want to stretch supper for a larger table, a basket of warm rolls or a slice of crusty bread is just right for catching the savory juices from the pan.
5-Ingredient Oven Baked Chum Salmon Orzo
Servings: 4
Ingredients
4 frozen raw chum salmon fillets, about 5 to 6 ounces each
1 1/2 cups dry uncooked orzo
2 1/2 cups low-sodium chicken broth
1 medium onion, thinly sliced
2 tablespoons olive oil
Directions
1. Preheat the oven to 400°F. Lightly oil a 9-by-13-inch oven-safe roasting pan, then scatter the dry orzo and sliced onion evenly across the bottom.
2. Pour the chicken broth over the orzo, then drizzle in the olive oil. Stir gently so the orzo is evenly distributed in the liquid.
3. Nestle the frozen chum salmon fillets on top of the orzo mixture. Cover the pan tightly with foil and bake for 35 minutes.
4. Remove the foil and continue baking 10 to 15 minutes more, until the salmon flakes easily and the orzo is tender. If the pan looks dry before the orzo is done, add a small splash of hot water or broth.
5. Let the pan rest for 5 minutes before serving so the orzo can settle and absorb the last of the liquid. Spoon the orzo onto plates and top each serving with a salmon fillet.
Variations & Tips
Add lemon: If you have a lemon on hand, tuck a few thin slices around the salmon before baking or squeeze a little juice over the finished dish. That bit of brightness wakes up the mild fish and makes the whole pan taste fresher.
Use broth generously: Frozen fillets can vary in size and thickness, and ovens have their own personalities. If your orzo is still a touch firm near the end of baking, add a splash more hot broth, cover loosely, and give it another few minutes.
Swap the onion: A few sliced shallots or even chopped green onions can step in for the regular onion if that’s what you’ve got. The dish stays simple and homestyle, but the flavor changes just enough to keep it interesting.
Make it more colorful: Stir in a handful of thawed peas or a little chopped spinach during the last few minutes of cooking for extra color and a supper that feels even more complete in one pan.