Prepare the salmon by dicing it into 1-inch (2. 5-cm) pieces. If using canned salmon, drain it and set aside for the final step.
In a large, heavy-based pot, melt the ghee over medium-high heat.
Add the diced onion and cook for 5 to 8 minutes, stirring frequently, until softened and fragrant.
Add the minced garlic, sliced bell pepper, celery, and diced zucchini to the pot.
Sauté for 2-3 minutes until the garlic is aromatic.
Pour in the stock and add the bay leaves.
Bring the mixture to a boil, then reduce the heat to medium-low, cover, and simmer for about 8 minutes, or until the vegetables are tender.
Reduce the heat to low.
Add the diced raw salmon and slowly pour in the heavy cream or coconut milk.
Let the chowder gently simmer (do not boil) for 5 to 7 minutes, until the salmon is cooked through and flakes easily.
Remove the pot from the heat and discard the bay leaves.
Stir in the fresh lemon juice and chopped dill. If using canned salmon, gently fold it in now.
Season with salt and pepper to taste before serving.
When using coconut milk for a dairy-free version, opt for full-fat canned coconut milk for the best creamy consistency. Avoid the thinner milk sold in cartons.
