This one was a hit.
Charcoal-grilled salmon on the Weber 26-inch kettle, creamy lemon-herb orzotto, and a simple tomato-cucumber salad on the side. It feels fresh, bright, and a little elevated without being complicated.
The orzo is cooked risotto-style with warm chicken stock, Pinot Grigio, lemon, herbs, and Parmigiano Reggiano. It turns creamy without being heavy and pairs perfectly with the grilled salmon.
Prep Time
20 minutes
Cook Time
35 minutes
Serves
4 servings
Tools Used
- Cookie sheet with rack – Makes prep and grilling easier. I like using the rack for seasoning, resting, and even placing right on the grill when needed. Buy on Amazon
- Quick-read thermometer – Key for pulling salmon at the right temp so it stays moist. Buy on Amazon
Ingredients
Salmon
- 2 lb skin-on salmon fillet
- 2 tbsp extra virgin olive oil
- 2 tsp kosher salt
- 1 tsp coarse black pepper
- 1 tsp garlic powder
- Zest of 1 lemon
- 1 tbsp chopped fresh dill
- 1 tbsp chopped fresh parsley
- 1 lemon, halved for grilling
Lemon-Herb Orzotto
- 1 lb orzo
- 2 tbsp unsalted butter
- 2 tbsp extra virgin olive oil
- 1 shallot, finely minced
- 3 cloves garlic, minced
- ½ cup dry Pinot Grigio
- 5 cups warm low-sodium chicken stock
- ¾ cup freshly grated Parmigiano Reggiano
- Zest of 1 lemon
- Juice of ½ to 1 lemon
- ¼ cup chopped fresh parsley
- Salt and freshly cracked black pepper
Tomato-Cucumber Salad
- 2 cups chopped tomatoes
- 1 large cucumber, chopped
- ½ small red onion, thin sliced
- 2 tbsp extra virgin olive oil
- 1 tbsp red wine vinegar
- 1 tsp dried oregano
- Kosher salt and black pepper
Instructions
1. Set Up the Kettle
Prepare a two-zone charcoal fire and stabilize the Weber kettle around 375–400°F.
2. Season the Salmon
Rub the salmon with olive oil, salt, pepper, garlic powder, lemon zest, dill, and parsley. Let it rest for 15–20 minutes while the grill settles in.
3. Grill the Salmon
Place the salmon skin-side down over indirect heat. Grill until the thickest part reaches 122–125°F. Add the lemon halves to the grill during the last few minutes.
Remove the salmon and rest for 5 minutes.
4. Start the Orzotto
In a saucepan, heat the butter and olive oil. Add the shallot and cook until softened. Add garlic and cook for about 30 seconds.
5. Toast the Orzo
Add the dry orzo and toast for 2–3 minutes until lightly golden and nutty.
6. Add Wine
Pour in the Pinot Grigio and cook until mostly evaporated.
7. Cook Risotto-Style
Add warm chicken stock one ladle at a time, stirring occasionally and letting each addition absorb before adding more. Continue for 12–15 minutes, until the orzo is creamy and al dente.
8. Finish the Orzotto
Stir in Parmigiano Reggiano, lemon zest, lemon juice, parsley, salt, and pepper. Add a splash more stock if needed to keep it silky.
9. Make the Salad
Combine tomatoes, cucumber, red onion, olive oil, red wine vinegar, oregano, salt, and pepper. Let sit for 10 minutes.
10. Serve
Serve the salmon over the creamy lemon-herb orzotto with tomato-cucumber salad on the side. Finish with grilled lemon and a drizzle of good olive oil.
Estimated Macros (Per Serving)
- Calories: ~760–850
- Protein: ~48–55g
- Carbohydrates: ~75–85g
- Fat: ~28–35g
Macros will vary based on salmon size, olive oil amount, and final orzo portion.
Chef’s Tip
Toasting the orzo before adding liquid gives it a deeper, nuttier flavor and helps create that creamy risotto-style texture.
Why This Works
- Charcoal adds a clean grilled flavor to the salmon
- Cooking the orzo risotto-style makes it creamy without cream
- Lemon, dill, parsley, and tomato-cucumber salad keep the plate bright
- Pulling salmon at 122–125°F keeps it moist and tender
This is one of those meals that feels special but still fits a real family dinner. Fresh, bright, and absolutely worth making again.
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