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5 from 1 vote

Broiled Salmon with Turmeric Rice

Servings: 4


  • 1 tablespoon olive oil
  • 2 teaspoons fresh garlic minced
  • 1 tablespoon fresh ginger minced
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon salt
  • 1 cup brown basmati rice
  • 1/2 cup canned coconut milk
  • 1 1/2 cups water or vegetable stock
  • 16 ounces salmon fillets skin-on, 4 ounces per serving


  • Heat oil on medium heat in a saucepan.
  • Add garlic, ginger and turmeric; sauté until aromatic, about 2-3 minutes.
  • Add rice; mix well to ensure rice is evenly coated with spices.
  • Add coconut milk and water or stock; bring to a boil.
  • Once boiling, cover and reduce heat to low. Cook, covered for 20 minutes.
  • Remove from heat, let sit for 10 minutes.
  • While rice is resting, preheat the broiler.
  • Brush salmon with olive oil and salt.
  • Lay salmon skin-side down on foil-lined sheet pan, and place under broiler about 5-6 inches from heating element.
  • Cook until firm to the touch and lightly golden, about 10-12 minutes.
  • Serve salmon with rice; garnish with scallions and a lime wedge.