Blackened Salmon with Gochujang Pesto Orzo

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This blackened salmon with gochujang pesto orzo is one of my favorite dinners on TikTok, and it’s so easy to make at home. The salmon gets a smoky, spicy crust from a simple homemade blackening seasoning. Then the orzo simmers in the same pan with tomatoes, mushrooms, chicken broth, gochujang and pesto until it’s rich and saucy.

Gochujang and pesto might sound like an unexpected combo, but trust me. The gochujang adds a sweet, savory heat and the pesto brings fresh basil and garlic flavor, so every bite is a little spicy, a little herby and totally cozy. It comes together in about 30 minutes, and the leftovers make a great work-from-home lunch.

Watch Me Make It

Want to see how it all comes together? Watch me make this blackened salmon with gochujang pesto orzo on TikTok.

Why You’ll Love This Recipe

• Big flavor: gochujang and pesto make a sweet, spicy, herby sauce you’ll want on everything.
• One pan: the salmon and orzo cook in the same skillet, so cleanup is easy.
• Ready in about 30 minutes: perfect for busy weeknights.
• High protein: salmon makes this a filling, satisfying meal.

Ingredients

For the blackened salmon:

• 4 salmon fillets (about 6 oz each)
• 1 tablespoon olive oil, plus more for the pan
• 2 teaspoons paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon black pepper
• 1/4 to 1/2 teaspoon cayenne pepper
• 1/2 teaspoon salt

For the gochujang pesto orzo:

• 1 cup mushrooms, sliced
• 1 cup cherry tomatoes, halved (or 1 cup diced tomatoes)
• 1 1/2 cups dry orzo
• 3 1/2 cups chicken broth
• 1 to 2 tablespoons gochujang
• 3 tablespoons basil pesto
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Pinch of cayenne and black pepper
• Sliced green onions, for topping

How to Make Blackened Salmon with Gochujang Pesto Orzo

1. Season the salmon. Mix the paprika, garlic powder, onion powder, black pepper, cayenne and salt. Pat the salmon dry, rub it with olive oil and coat both sides with the seasoning.
2. Sear the salmon. Heat a drizzle of oil in a large skillet over medium-high heat. Cook the salmon for 3 to 4 minutes per side, until it has a dark crust and flakes easily. Move it to a plate.
3. Cook the veggies. In the same pan, add the mushrooms and cook for 4 to 5 minutes until golden. Add the tomatoes and cook for 2 more minutes until they start to soften.
4. Add the orzo and sauce. Stir in the orzo, paprika, garlic powder, onion powder, cayenne, pepper and gochujang. Pour in the chicken broth and bring to a simmer.
5. Simmer. Cook for 10 to 12 minutes, stirring often, until the orzo is tender and the sauce has thickened.
6. Stir in the pesto. Turn off the heat and stir in the pesto. Taste and adjust with more gochujang for heat or salt if needed.
7. Serve. Break the salmon into large pieces on top of the orzo and sprinkle with green onions.

Tips for the Best Results

• Get the pan hot. A really hot pan gives the salmon that dark, crispy blackened crust.
• Add the pesto last. Stirring it in off the heat keeps the basil flavor fresh and bright.
• Adjust the heat. Gochujang brands vary in spice, so start with 1 tablespoon and add more to taste.
• Keep stirring the orzo. Orzo likes to stick to the pan, so stir it every minute or two while it simmers.
• Loosen leftovers. The orzo thickens in the fridge. Add a splash of broth when you reheat it.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave with a splash of broth.

If you make this blackened salmon with gochujang pesto orzo, let me know in the comments, and follow me on TikTok @biteswithadri for more easy dinners!