Preheat oven to 325, set rack to the lower third of oven. Clean salmon. Season with Salt and Pepper on Both Sides. In a non-stick skillet or cast iron pan brown Salmon on both sides for 3 minutes in Coconut Oil or Butter. Set aside.
Meanwhile in a bowl combine broth, shallots, lemon juice, garlic, red pepper chili flakes and Cayenne Pepper. Set aside.
Once all salmon is browned. Lower the flame to medium and add the sauce mixture to the skillet. Scrape the bottom of the pan with a whisk to incorporate the salmon bits into the sauce. Cook sauce until it has reduced to 1/3 of a cup.
Remove the sauce from the heat and whisk in the butter and yogurt.
Place Salmon back in the pan and put in the oven until it is cooked through (about 20 minutes).
Season with fresh parsley and a lemon wedge for serving!