Heat the oil in a large frying pan or cast iron pan.
Add the onion, garlic, ginger, and turmeric.
Cook over medium heat, stirring often, until golden, about 8 minutes.
Add the coconut milk, water, lime zest, and lime juice to the mixture and bring to a simmer.Stir in the vegetables and season with salt and pepper.
Cover and remove from the heat.Preheat a grill pan.
Rub the salmon with salt and pepper.
Grill with the skin side touching the pan over medium heat for 5 minutes.