I’ve made a version of this smoked salmon orzo salad, and it nails that bright dill zing and smoky fish note every time. It’s creamy, zingy, chills in thirty minutes, and it brightens my day.
I know orzo can go mushy or lack bite when unexpected guests drop in, and I once skipped the rinse (big oops). But this creamy lemon dill dressing and capers bring back that snap and keep each forkful fresh.
It works because you cook the orzo until it’s just firm in about ten minutes, then rinse it cool (tip: stops extra soft pasta) before tossing with cold salmon and creamy sauce. A quick chill for fifteen minutes lets flavors settle, and you can grab it for lunch.
If you want a summer side, you might also like Grilled Corn Avocado Pasta Salad.
Why You Will Love This Recipe
- Bright, tangy dressing: The lemon-dill mix coats the orzo and salmon evenly, tying in capers and red onion for a lively, balanced mouthful.
- Ready in just 30 minutes: You can rinse the orzo and toss everything with the lemon-dill dressing before it finishes cooking, so it’s on the table fast.
- Textural contrast: Tender pasta meets silky salmon, crisp cucumber, and pop-in-your-mouth capers for a mix you’ll keep coming back to.
- Lasts in the fridge: The zesty dressing holds its consistency, so the orzo won’t get soggy and you can reach for it all week.
Ingredient Notes
- Orzo: Pick orzo from the dry pasta aisle; it cooks quickly to a tender texture and soaks up the dressing well. Rinse after cooking.
- Cucumber: Choose mini cucumbers or half an English cucumber; chop into bite-size pieces for crisp freshness. Peel if skin is waxed.
- Red onion: Use a red onion suited for raw eating; finely chop for a mild sharp bite. Soak in cold water to mellow flavor.
- Capers: Grab drained capers to bring a briny kick; rinse under cold water for less salt. Chopped olives work as a substitute.
- Smoked salmon: Select thinly sliced smoked salmon from the frozen fish section; tear into bite-size pieces. Add before serving so it stays cold.
Find the printable recipe with measurements below.
Keep scrolling to the recipe card below for the full printable recipe!
Recipe Tips
- When orzo finishes cooking, rinse with cold water and drain thoroughly to prevent sticking and keep the salad light.
- If fresh dill is unavailable, add 1/2 tablespoon of dried dill when mixing the dressing, then taste and add more before tossing with orzo.
- When assembling, take the salmon out of the fridge as late as possible to keep it cold in the finished salad.
- If preparing ahead of serving, store the dressing in a sealed container and add it to the salad just before serving to keep the orzo from soaking up too much sauce.
- When serving leftovers, stir in extra lemon juice to brighten and loosen the orzo dressing.
Serving Suggestions
- Place scoops of salad beside a bowl of zucchini soup. Top the soup with chopped chives.
- Offer slices of chicken burgers on buns next to the salad. Add tomato slices and lettuce leaves on the platter.
Storage Guidelines
- Refrigeration: Place cooled salad in airtight container in fridge at 40°F for up to 3 days. Keep cold until serving.
- Dressing storage: Store dressing in airtight container in fridge at 40°F for up to 3 days. Combine with salad before serving.
More Similar Recipes
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Smoked Salmon Orzo Salad
This smoked salmon orzo salad is simple but feels a little special! You’ll love the bright and zesty creamy lemon and dill dressing, and it’s quick and easy to make.
Ingredients
- 1 cup uncooked orzo
- 2 mini cucumbers chopped (or 1/2 English cucumber)
- 2 tablespoons red onion chopped
- 2 tablespoons capers drained
- 6 ounces sliced smoked salmon tear into bite-size pieces
- 2 heaping tablespoons mayo
- 1 heaping tablespoon sour cream or plain Greek yogurt
- ½ teaspoon Dijon mustard
- ½ tablespoon olive oil
- 1 tablespoon lemon juice
- 1 lemon lemon zest
- ⅛ teaspoon garlic powder
- 1 tablespoon fresh dill chopped
- salt to taste
- pepper to taste
Instructions
- Bring a pot of salted water to a boil, add orzo and cook until al dente following package directions. While the pasta cooks, whisk together mayo, sour cream, Dijon mustard, olive oil, lemon juice, lemon zest, garlic powder and chopped dill in a small bowl.
- When the orzo is tender, drain it in a colander and rinse under cool water until the pasta feels chilled. Shake off excess water, transfer the orzo to a large bowl, then chop cucumber and red onion, tear smoked salmon into bite-size pieces and add them along with capers.
- Pour the dressing over the pasta mixture, season with salt and pepper, and toss gently until everything’s coated. Taste and adjust seasoning as needed, then cover and chill if you’d like before serving.
Notes
- When orzo finishes cooking, rinse with cold water and drain thoroughly to prevent sticking and keep the salad light.
- If fresh dill is unavailable, add 1/2 tablespoon of dried dill when mixing the dressing, then taste and add more before tossing with orzo.
- When assembling, take the salmon out of the fridge as late as possible to keep it cold in the finished salad.
- If preparing ahead of serving, store the dressing in a sealed container and add it to the salad just before serving to keep the orzo from soaking up too much sauce.
- When serving leftovers, stir in extra lemon juice to brighten and loosen the orzo dressing.
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