Rinse the rice under cold water using a mesh strainer. Shake the can of coconut milk to mix or open the can and stir with a spoon until the coconut cream and water are no longer separated.
Add rice, coconut milk and water to a saucepan and bring it to a boil on high heat. Turn the heat to low and simmer for 15-20 minutes, until the rice is tender and the liquid has been absorbed. Season with salt and stir with a fork to fluff.
Pat the salmon fillets dry with a paper towel and season with salt and black pepper.
Heat olive or avocado oil in a skillet over medium-high heat. Once the oil is hot, place the salmon skin-side up into the pan. Cook for 5 minutes, then flip and cook for another 4-5 minutes.
While salmon is cooking, add coconut aminos or soy sauce, apple cider vinegar, honey, ginger and garlic to a small saucepan.
Turn the heat to high and bring to a boil. Once boiling, reduce the heat to allow it to simmer. Simmer until the sauce has thickened into a glaze, about 5 minutes. Turn off the heat.
Pour the sauce onto the salmon and serve in a bowl with the coconut rice and your favorite vegetable, I like baby bok choy or broccoli.