In a medium bowl, combine about 1 cup of all-purpose flour, a generous pinch of salt, and freshly cracked pepper. Mix thoroughly to evenly distribute the seasoning.

Dredge the salmon fillets in the flour mixture, ensuring an even coating. Shake off any excess flour.

Place a large skillet over medium-high heat and add about 2-3 tablespoons of ghee or butter. Heat until the fat is shimmering.

Carefully lay the salmon fillets skin-side down in the hot skillet. Cook for 3-5 minutes without moving.

Using a spatula, gently flip the salmon fillets over and cook for an additional 3-5 minutes.

In the same skillet, lower the heat and add 2 tablespoons of capers and ½ cup of dry white wine. Scrape up any browned bits.

Once reduced, stir in the zest and juice of 1 lemon, followed by 2 tablespoons of butter.

Return the cooked salmon to the skillet, spooning the sauce over the fillets to coat them well. Serve immediately.