A one-pan meal is always a crowd-pleaser, making cooking after an exhausting day far more straightforward while keeping the washing-up to a minimum. One of the finest one-pot dishes to emerge in 2025 puts salmon centre stage, elevated further by an impressively simple flavour combination.

Seasoning salmon needn't be a complicated affair, and the New York Times highlighted a straightforward pairing of just two ingredients that pack a serious punch. To complement the salmon, all you require is miso and turmeric. Ryan Miller, widely known as Foodiligence on TikTok, has been recreating the top 50 recipes from the New York Times' Most Popular of 2025.

In a recent video, he tackled the dish that claimed 18th place - and it is firmly centred around salmon, reports The Mirror.

The recipe, originally devised by Yasmin Fahr, "won't disappoint" devotees of a one-pot meal. NYT Cooking wrote: "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."

While recreating the dish, Ryan said: "The New York Times ranked this recipe number 18, and it's the most complete one-pan meal I've ever made."

He added: "Thirty three hundred reviews, five stars, two distinct flavours, one pot."

Ryan's video has amassed an impressive 201,700 views, garnering 8,890 likes and 34 comments. Fellow food enthusiast Luke suggested: "Highly recommend cutting the salmon into cubes for added surface area and more flavor."

Lauren wrote: "Made this for dinner tonight. So simple and tasty. Thank you!"

Another user added: "Looks really good, love how beautiful your cinematography is."

Here's how you can recreate one of NYT Cooking's finest recipes of 2025 in your own kitchen.

Ingredients

• Two cups (360g) rice
• One(15-ounce/440ml) can full-fat coconut milk
• Salt and pepper
• Four spring onions
• 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

Method

In a large Dutch oven or other sizeable heavy pot with a tight-fitting lid, combine the rice, coconut milk and two cups of water; season with one tsp salt. Bring to the boil, covered, over a high heat.

Meanwhile, in a medium bowl, combine the spring onions with the miso, soy sauce, olive oil, turmeric and a few grinds of pepper to form a chunky paste. Add the salmon; toss to coat.

Once the rice begins to boil, reduce the heat to medium-low, adjusting as necessary to maintain a gentle simmer. Stir to ensure nothing is catching 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, breaking apart the thickest piece to check, 12 to 16 minutes.

Squeeze the remaining lime quarters over the salmon. Top with coriander, if using. Scoop into bowls or onto plates to serve.