Heat remaining 1 tbsp coconut oil in the same pan until hot but not smoking. Add salmon, skin-side down, to pan and sprinkle with salt, pepper, garlic powder and turmeric. When bottom edge of salmon starts to turn opaque, flip salmon, cover, and turn heat down to medium-low. Check for doneness in about 5 minutes, and then every minute thereafter until just slightly pink in center (it will continue to cook after removed from heat).