In a small bowl or cup, combine salt, pepper and onion powder; rub all sides of each fillet with spice mixture.
Melt 1 tablespoon of ghee (or coconut oil) in a large skillet over medium-high heat; add fillets and sear
for 3 to 5 minutes per side or until salmon flakes easily when tested with a fork; remove from skillet and keep warm.
Melt remaining ghee or coconut oil in the skillet; add garlic and shallots and sauté for 2 minutes. Add
mustard, coconut milk and wine; whisk for 4 minutes then reduce skillet heat and simmer for 8 minutes.
Serve sauce over salmon.