Drizzle the bottom with avocado oil in a large pan over medium-high heat. When the pan is hot, place the lemon wedges in the pan to char lightly. When lemon wedges are charred on each side, remove them and set them aside on a plate until ready to use. Place brown rice flour in a bowl and stir in seasoning salt.
Take each salmon filet and dredge it into the flour mixture. Place it on a plate until ready to use. Using the same pan that you used to brown the lemons, drizzle a little bit more. Put avocado oil in the bottom and place floured salmon filets. Skin side up, brown on both sides for about five to seven minutes.
When salmon is brown on both sides, remove it and place it on a clean plate, setting it aside until ready to use. Add butter to the pan in the same pan and sprinkle in two tablespoons of the brown rice flour mixture. Using a wooden spoon, scrape up all of the brown bits at the bottom of the pan to create a nice paste.
Add in your garlic cloves and saute on medium for one to two minutes until slightly brown and fragrant. Pour in your white wine and bring it to a boil. Allow the wine to reduce by half.
Put your vegetable or chicken broth, capers, and salmon back into the pan. Bring to a boil, then reduce to medium-low heat and cook for 15 to 20 minutes, or until the salmon is cooked.
When the salmon is done cooking, remove it from the pan. Taste the sauce and add salt and pepper as needed. Finish the sauce with heavy cream and garnish with a quarter of a cup of chopped parsley.
To serve, place the salmon on a plate and pour the sauce over top. Serve with a side of gluten-free or regular pasta or mashed potatoes. Add lemon wedges for garnish. Enjoy!
