Pat salmon dry with a paper towel, and rub all over with 1 Tbsp. of the olive oil. In a small bowl, combine paprika, cayenne, garlic powder, oregano, 1/2 tsp. of the salt, and black pepper. Rub spice mixture all over flesh of salmon fillets. Let rest 10 minutes.
Meanwhile, heat coconut milk, 1 cup of water, and remaining 1/2 tsp. salt in a small saucepan over high. Bring to a boil, stir in rice, then reduce heat to low. Cover and cook 15 to 20 minutes, or until the rice is creamy and all liquid is absorbed.
While rice cooks, prepare Avocado Ranch by combining avocado, yogurt, parsley, lemon juice, onion powder, garlic, salt, and pepper in a small blender or food processor; blend until smooth. (If mixture is too thick, add 1 Tbsp. water.)
Heat remaining 1 Tbsp. oil in a large skillet (preferably cast-iron) over medium-high. Once hot, add salmon fillets, flesh side-down, and cook 2 to 3 minutes. Use a spatula to turn the salmon to the other side. Cook until the skin becomes crispy, about 3 to 5 minutes, depending on thickness. Serve salmon with coconut rice and Avocado Ranch.