Apricot-Orange Glazed Salmon with Garlic Herb Orzo & Spinach

SKIP TO RECIPE

Prep Time: 10 min Cook Time: 15 min Total Time: 25 min

Some meals feel like they belong on a weeknight.

Others feel like they wandered in from a cozy restaurant menu.

Some meals are perfect for a day of the week.

Others seem like they should be on the menu at a restaurant.

This Apricot-Orange Glazed Salmon with Garlic Herb Orzo does both.

You get caramelized salmon coated in a glossy apricot–orange glaze, tucked beside garlic herb orzo tossed with buttery spinach and a little melted shredded cheese-you can't go wrong with that (Hopefully!).

This dish is a sweet and a little savory and it is totally worth cooking.

The best thing about this Apricot-Orange Glazed Salmon with Garlic Herb Orzo is that it is actually very easy to make.

The Apricot-Orange glaze is made in a bowl.

The salmon is cooked in a few minutes.

The orzo becomes creamy with a little butter and some pasta water.

This Apricot-Orange Glazed Salmon with Garlic Herb Orzo is one of those dishes that looks like you spent a lot of time planning it.

Even if you just followed the smell of the food, from the kitchen.

Let us make it!

RECIPE

Ingredients

For the Salmon

• 1 salmon fillet (thin to medium thickness works best)

• Salt

• Black pepper

• ¼ tsp smoked paprika

• 1 tsp olive oil

For the Apricot–Orange Glaze

• 2 tbsp apricot preserves

• 1 tbsp honey

• 3–4 tbsp orange juice (zested or regular juice)

• 1 small garlic clove, finely minced

• Pinch salt

• Pinch black pepper

For the Garlic Herb Orzo

• 6 oz orzo

• ¾ oz garlic & herb butter

• ½ tsp garlic salt

• 2 oz baby spinach

• 1 tsp olive oil

• Pinch salt

• Dash black pepper

• ½ cup reserved pasta water

Optional Garnish

• Sliced almonds

• Fresh parsley

• Shredded Parmesan cheese

Step-by-Step Instructions

1. Cook the Orzo

Bring a medium pot of salted water to a rolling boil.

Once the water is bubbling, add the orzo.

stir occasionally so the orzo doesn’t clump together and cook for 8–10 minutes until al dente.

You want the orzo tender but still with a tiny bit of bite.

Before draining, scoop out ½ cup of the pasta cooking water. This is liquid gold for making the orzo creamy later.

Drain the pasta and return it to the pot (off the heat for now).

2. Mix the Glaze

In a small bowl, whisk together the:

• 2 tbsp apricot preserves

• 1 tbsp honey

• 3-4 tbsp orange juice

• 1 clove minced garlic

• pinch of salt

• pinch of pepper

Stir until the mixture becomes smooth and slightly runny.

It should look glossy and pourable — almost like a citrusy jam sauce.

Set it aside. It’s about to blanket the salmon in later.

3. Season and Sear the Salmon

Pat the salmon dry with a paper towel.

Season both sides with:

• dash of salt

• dash of black pepper

• ¼ tsp smoked paprika

Heat a non-stick skillet over medium heat and add 1 tsp olive oil.

Once the oil looks shiny and lightly shimmering, place the salmon into the pan.

Let it cook undisturbed for about 3–4 minutes.

You’ll know it’s ready to flip when:

• the edges start browning

• the bottom has a light golden sear

Flip the salmon and cook another 2–3 minutes.

4. Add the Glaze

Lower the heat slightly.

Pour the apricot–orange glaze directly into the skillet around the salmon.

It will start bubbling almost immediately.

Spoon the glaze over the salmon as it cooks for 1–2 minutes, letting it reduce and thicken slightly.

The glaze should become shiny, syrupy, and lightly sticky, coating the fish.

Once the salmon is cooked through, remove it from the pan and set it aside.

Leave the extra glaze in the skillet for plating later.

5. Cook the Spinach

Place a large non-stick pan over medium heat.

Add 1 tsp olive oil.

Add the baby spinach and season with:

• ¼ tsp garlic salt

• pinch salt

• dash black pepper

Stir occasionally for 1–2 minutes until the spinach wilts down but stays bright green.

6. Finish the Orzo

Add the cooked orzo into the spinach pan.

Then add:

• garlic herb butter

• remaining garlic salt

Stir until the butter melts and coats the pasta.

If the orzo looks a little sticky or tight, add a splash of the reserved pasta water and stir. This loosens everything and gives it a silky finish.

Let it cook 30–60 seconds until warmed through.

Finally, sprinkle in ½ oz shredded mozzarella and stir gently until it melts lightly into the orzo.

The result should be creamy, buttery, and speckled with spinach.

7. Plate It Up

Spoon the orzo onto a plate in a loose, natural mound.

Place the glazed salmon slightly off center.

Spoon some of the extra apricot glaze over the salmon.

Top with:

• sliced almonds

• parsley if you’re feeling fancy

• shredded Parmesan cheese