Dinner

One-Pan Tikka Salmon with Jewelled Rice Recipe

ByCleo Brixton November 6, 2025November 6, 2025

Introduction

This one-pan tikka salmon with jewelled rice is a vibrant and aromatic dish that’s perfect for a flavorful weeknight dinner. Combining tender salmon with fragrant spices, sweet apricots, and fresh pomegranate seeds makes for a deliciously balanced meal all cooked in a single pan.

A white plate holds a dish with two main layers: the base layer is yellow-orange spiced rice mixed with chunks of orange vegetables and garnished with green cilantro leaves scattered throughout, while the top layer features a thick, grilled salmon fillet with a browned crust and pink flesh, topped with bright red pomegranate seeds; a silver fork rests to the side on the plate, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 tbsp tikka curry paste
150ml pot natural low-fat yogurt
3 salmon fillets, skinned
2 tsp olive oil
1 large red onion, chopped
1 tsp turmeric
50g soft dried apricots, chopped
200g brown basmati rice
100g pack pomegranate seeds
Small pack coriander, leaves picked

Instructions

Step 1: Combine 1 tablespoon of tikka curry paste with 2 tablespoons of yogurt. Season the salmon fillets with salt and pepper, then smear the yogurt and curry paste mixture all over the fillets. Set aside to marinate.
Step 2: Heat the olive oil in a large pan with a lid over medium heat. Add the chopped onion and cook for 5 minutes until softened. Stir in the remaining 2 tablespoons of curry paste and cook for an additional minute.
Step 3: Add the turmeric, chopped apricots, and brown basmati rice to the pan. Season with salt and pepper, then stir well to combine.
Step 4: Pour in 800ml boiling water from the kettle. Bring the mixture to a boil, then reduce the heat to a simmer. Cover with the lid and cook for 15 minutes.
Step 5: After 15 minutes, uncover the pan and stir the rice. Place the marinated salmon fillets on top of the rice, then re-cover the pan. Turn the heat to the lowest setting and cook undisturbed for another 15–20 minutes, until the salmon is cooked through and the rice is tender.
Step 6: Scatter the pomegranate seeds and coriander leaves over the cooked dish. Serve immediately with the remaining natural yogurt on the side.

Tips & Variations

For extra heat, add a finely chopped green chili to the onion while cooking.
You can substitute the salmon for other firm fish fillets like cod or sea bass if preferred.
Use basmati rice instead of brown basmati for a lighter, fluffier texture and shorter cooking time.
Toast the pomegranate seeds lightly before adding for a nuttier flavor.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat or in the microwave until warmed through. Avoid overcooking the salmon during reheating to keep it tender.

How to Serve

A white plate holds a serving of golden-brown spiced rice mixed with chunks of orange sweet potato and small red pomegranate seeds scattered throughout. On top lies a thick, grilled salmon fillet with a slightly crispy brown crust and a tender, pink interior. Fresh green cilantro leaves are placed on and around the rice, adding a bright contrast. A silver fork rests on the left side of the plate, slightly leaning against the food. The dish sits on a white marbled textured surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dish ahead of time?

Yes, you can marinate the salmon a few hours in advance to enhance the flavors. However, it is best to cook the rice and salmon fresh to maintain the texture and taste.