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Remove the salmon skin, then cube into large bite-sized chunks and pat dry. Mix 1 tbsp olive oil, seasonings, Dijon, and lemon juice. Toss the salmon cubes in the marinade until well coated. Marinate for as long as you wish… I went straight to the pan, but hey, patience is a virtue.
Heat a large pan with 2 tbsp olive oil over medium-high heat. Add the salmon and cook for 3–4 mins per side until a golden crust has formed. During the last 2–3 mins, baste with 2 tbsp of unsalted butter by spooning it over the fish.
Remove salmon, deglaze pan with wine (if using), and cook off for 2 minutes. Add a splash of oil and butter, then sauté shallots 2–3 minutes. Add garlic for 1 minute, then toast orzo for 1–2 minutes.
Pour in the broth and bring to a simmer then cover with a lid. Stir occasionally for about 10 minutes until the orzo is al dente and most of the liquid is absorbed. We want creamy, not soupy.
Stir in the heavy cream, 2 tbsp of butter, mozzarella (if using), and parmesan. Let everything melt together into a creamy sauce. Add the lemon juice and parsley, then give it a good stir. Nestle the salmon cubes back on top of the orzo. Top off with a final flourish of parmesan and parsley.