Mix the spices in a small bowl to combinePat the salmon dry with a paper towel and season both sides with spice mixtureHeat avocado oil of medium high heat in a large cast iron (or non-stick) skillet Once the skillet is hot, sear the salmon for 2-3 minutes a side and remove from the pan (2 minutes for thiner filets)
Lemon Cream Sauce
Carefully wipe out the pan and turn to medium heat, add in the gheeThen add in the shallots and garlic, let saute for 2-3 minutesAdd in the chicken broth, coconut milk, pepper flakes and sea salt. Bring to a boil and then reduce to a simmerLet it simmer until it starts to reduce and thicken up (7-10 minutes) Stir in the juice of half a lemon and parsley then taste for salt Place the seared salmon filets in the sauce and let simmer for 2 minutes to warm up Use the other half of the lemon to cut into wedges to serve with dinnerServe over cauliflower rice, white rice, or pasta and enjoy!
Tips for Fish:
Use a non-stick skillet or your best well seasoned cast iron pan
Make sure the pan is nice and hot before adding the salmon
Use avocado oil or Ghee, they have a higher smoke point
Don't force the fish to flip, it should release a little from the pan when it is ready