Pat salmon fillets completely dry with a paper towel. Season with salt, freshly cracked pepper, and garlic powder. Heat oil in a medium sized non-stick or cast iron skillet over medium high heat.
When oil is hot, but not smoking, add salmon skin side up and cook for 4 minutes, without fiddling!
Using tongs, wiggle the salmon to release from the pan and gently flip over. Add in the ghee, and reduce heat to medium. Cook for another 3-4 minutes, depending on the size of your fillet and how you like your salmon cooked. Spoon that delicious ghee from the skillet onto the tops of the salmon and squeeze on the lemon. Serve!