One-Pan Curry Rice with Salmon. A fuss-free dish that’s perfect for busy nights! Pan-seared salmon, jasmine rice and spinach simmered in a curry-infused coconut sauce for a complete dinner. A definite winner made with just a few simple ingredients.
Looking for more easy salmon recipes? Check out my Creamed corn with salmon, Cajun honey butter salmon or this Salmon bacon pasta.
Why this salmon recipe is a keeper?
This one-skillet, weeknight-friendly dinner is easy to prepare and ready in about 30 minutes. Its mild curry flavor makes it a hit with everyone at the table. And it couldn’t be more convenient with only one pan to clean.
The recipe is super versatile too. Got chicken in the fridge? Swap it in for the salmon. Craving cauliflower? Toss it in! No jasmine rice on hand? Use basmati or regular white rice instead.
When you dive into this dish, the first thing you’ll notice is the incredible taste and texture. It’s creamy and full-bodied without being heavy. The curry and coconut milk create a divine flavor balance, and with the tender salmon on top, it’s rich and satisfying—a real treat for any night of the week.
How to make this one-pot salmon and rice recipe
The beauty of this recipe lies in its simplicity—everything is cooked in the same pan. First, we sear the salmon to lock in its flavor. Then, in the same pot, we simmer the jasmine rice in a blend of chicken broth and coconut milk, seasoned with curry powder and turmeric. Finally, we stir in fresh spinach for a pop of color and flavor. As the dish simmers, the flavors meld together creating a next-level flavor bomb.
Follow along with the easy step-by-step VIDEO, or join me on YouTube!
Ingredients for curry rice with salmon
- Oil and Butter: Combining these increases the smoke point and enhances flavor.
- Salmon: Use fillets of equal size and thickness for even cooking. Skin-on salmon works perfect, too!
- Seasoning: A simple blend of salt, black pepper and sweet paprika to season the salmon.
- Rice: Jasmine rice is my choice, but basmati or long grain white rice work just as well.
- Spinach: Stirred in at the end for a nutritious and colorful addition.
- Curry Powder and Turmeric: These add bold flavor and a beautiful boost of color to the rice.
- Onion and Garlic: Aromatics that elevate the overall taste.
- Chicken Broth: You can substitute with vegetable broth if you prefer.
- Coconut Cream: Use full-fat, unsweetened coconut milk for the creamiest result.
Recipe tips
- Feel free to swap the spinach with other veggies like broccoli, asparagus, cauliflower or peas—they all work great.
- Want to switch up the protein? Try shrimp, chicken or turkey instead of salmon.
How to Sear Salmon
For the perfect sear, use a nonstick skillet and make sure it’s hot before adding the salmon. A mix of butter and oil prevents burning and gives you that golden crust. Sear the fillets for 3 to 4 minutes per side until crispy. The result? A beautiful crispy exterior with a tender, flaky center.
Storage tips
- Refrigerate: Store leftovers in an airtight container in the fridge for up to 1 day.
- Freeze: Keep in airtight containers and freeze for up to 3 months.
- Reheat: To reheat, place the dish in a nonstick skillet or pan over medium heat, adding a splash of water or broth. Warm until fully heated through.
One-Pan Curry Rice with Salmon
Ingredients
- 1 tbsp unsalted butter
- 1 tbsp olive oil
- 4 skinless salmon fillets
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp sweet paprika
- 1 onion - diced
- 2 garlic cloves - minced
- 1 ½ cups jasmine rice
- 1 tsp curry powder
- ½ tsp ground turmeric
- 2 cups chicken broth
- 1 cup unsweetened coconut milk - full fat
- 7 ounces spinach
Instructions
- Pat the salmon fillets dry. Season both sides with salt, pepper and paprika.
- Chop the spinach, dice the onion and mince the garlic cloves.
- Heat oil and butter in a large nonstick pan or skillet. Add salmon fillets and sear 3 minutes per side. Remove from skillet.
- Reduce heat to medium. Add onion and garlic, cook for 2 minutes. Add jasmine rice, curry powder and turmeric. Cook for 1 minute.
- Pour in chicken broth and coconut milk, bring to a boil, then reduce heat to medium low. Simmer for 10 minutes, or until the rice is al dente.
- Add spinach, stir until wilted and simmer for 2 minutes. Taste and adjust salt. Add salmon back to the skillet and nestle between the rice. Simmer for 3 minutes.
- Finish off with freshly ground black pepper and chili flakes. Enjoy!
Video
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