NYT's 2025 Best Recipe: A Simple Salmon One-Pot Dish
In the culinary world, simplicity often reigns supreme, and a salmon one-pot recipe has been crowned one of the best dishes globally for 2025 by the New York Times. This easy-to-make meal combines just two key ingredients—miso and turmeric—to create a flavour-packed delight that has captured the attention of home cooks and food enthusiasts alike.
The Winning Flavour Combination
Seasoning salmon doesn't need to be complicated, as demonstrated by this recipe. The New York Times highlighted a straightforward pairing of miso and turmeric, which together deliver an intense and aromatic profile. This combination not only enhances the natural richness of the salmon but also adds depth without overwhelming the palate.
Food content creator Ryan Miller, known online as Foodiligence, has been recreating the top 50 recipes from the New York Times' Most Popular of 2025 list. In a recent video, he tackled this dish, which secured the 18th spot, and praised it as "the most complete one-pan meal I've ever made." His recreation has garnered over 201,700 views, 8,890 likes, and 34 comments, with viewers lauding its simplicity and taste.
Recipe Origins and Acclaim
Originally crafted by chef Yasmin Fahr, this one-pot meal has received rave reviews. NYT Cooking noted, "Our readers love a one-pot meal, and Yasmin Fahr's did not disappoint. Salmon fillets are coated with a mixture of miso and turmeric before being steamed atop a bed of spinach and rice until flaky but still tender." With 3,300 reviews and a five-star rating, it's clear this dish has resonated with many.
Ryan Miller emphasised the recipe's appeal, stating, "Thirty three hundred reviews, five stars, two distinct flavours, one pot." Feedback from viewers has been overwhelmingly positive. For instance, Luke suggested, "Highly recommend cutting the salmon into cubes for added surface area and more flavor," while Lauren shared, "Made this for dinner tonight. So simple and tasty. Thank you!" Another commenter praised the presentation, saying, "Looks really good, love how beautiful your cinematography is."
How to Recreate This Award-Winning Dish at Home
This one-pot miso-turmeric salmon with coconut rice is designed for convenience, making it perfect for busy weeknights. Here's a step-by-step guide to bringing this culinary masterpiece to your table.
Ingredients
- Two cups (360g) rice
- One (15-ounce/440ml) can full-fat coconut milk
- Salt and pepper
- Four scallions
- Two tbsp white miso paste
- Two tbsp soy sauce
- One tbsp olive oil
- One tsp ground turmeric
- 1.5 pounds (680g) skinless salmon fillets, cut into two to three inch pieces
- Five ounces (140g) baby spinach
- One lime
- Coriander (optional)
Method
- In a large Dutch oven or heavy pot with a tight-fitting lid, combine the rice, coconut milk, and two cups of water. Season with one teaspoon of salt. Bring to a boil, covered, over high heat.
- Meanwhile, in a medium bowl, mix the scallions with miso, soy sauce, olive oil, turmeric, and a few grinds of pepper to form a chunky paste. Add the salmon pieces and toss to coat evenly.
- Once the rice starts boiling, reduce the heat to medium-low to maintain a simmer. Stir to prevent sticking on the bottom.
- Layer the spinach on top of the rice. Squeeze two lime quarters over the spinach.
- Nestle the salmon pieces on top in an even layer, scraping in any remaining scallions from the bowl. Cover and cook until the salmon is just cooked through, about 12 to 16 minutes. Check by breaking apart the thickest piece.
- Squeeze the remaining lime quarters over the salmon. Top with coriander if using. Serve directly from the pot into bowls or plates.
This recipe exemplifies how minimal effort can yield maximum flavour, proving that a one-pot meal can be both practical and gourmet. Whether you're a seasoned cook or a beginner, this dish offers a delicious way to enjoy salmon with a twist, all while keeping cleanup to a minimum.
