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Broiled Salmon with Turmeric and Coconut Rice

Servings: 4
Prep: 10 minutes
Cook: 30 minutes
Ready: 40 minutes

Broiled Salmon


4 TBSP olive oil, divided

1 TBSP fresh garlic minced

1 TBSP fresh ginger minced

½ tsp ground turmeric

½ tsp salt, divided

1 cup brown basmati rice

½ cup canned coconut milk

1 ½ cups water or vegetable stock

16 oz salmon fillets skin-on, 4 ounces per serving

1 lime cut into 4 wedges

½ cup scallions thinly sliced


  1. Heat half of the olive oil (2 TBSP) on medium heat in a saucepan.
  2. Add garlic (1 TBSP), ginger (1 TBSP), half of the salt (¼ tsp) and turmeric (½ tsp); sauté until aromatic, about 2-3 minutes.
  3. Add rice (1 cup); mix well to ensure rice is evenly coated with spices.
  4. Add coconut milk (½ cup) and water or stock (1 ½ cups); bring to a boil.
  5. Once boiling, cover and reduce heat to low. Cook, covered for 20 minutes or until liquid is absorbed.
  6. Remove from heat, let sit for 10 minutes.
  7. While rice is resting, preheat the broiler.
  8. Brush salmon (16 oz) with olive oil (2 TBSP) and salt (¼ tsp).
  9. Lay salmon skin-side down on foil-lined sheet pan, and place under broiler about 5-6 inches from heating element.
  10. Cook until firm to the touch and lightly golden, about 10-12 minutes.
  11. Serve salmon with rice; garnish with scallions and a lime wedge.

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