Sprinkle your salmon with sea salt and pepper, then rub it in on both sides.

Melt the ghee in a large skillet over medium heat.

Add in your salmon fillets and cook for 4 minutes on each side, or just until cooked through and flaky.

Remove salmon from pan, and set aside on a large platter. Cover.

In that same pan, add in your minced garlic and cook about 1 minute.

Stir in your white wine and simmer until wine is reduced a bit, about 3 minutes.

Meanwhile, in a small bowl whisk your broth with the flour/starch until well combined.

Pour this mixture into the hot pan while stirring until everything is combined.

Finally, stir in capers, lemon juice and your fresh lemon zest.

Bring everything to a low simmer and stir constantly until sauce thickens, about a minute.

Return the salmon back into your skillet, and cook for a couple of minutes until fish is hot throughout.

Sprinkle with fresh chopped parsley and enjoy!