Preheat the oven to 350 degrees Fahrenheit, and line a cookie sheet with parchment paper. Set aside.
Drain the two cans of salmon, and add to a medium bowl. Use a fork to break apart the chunks of salmon.
Purée the carton of blueberries in a blender or mash them with a fork, and add to the medium bowl with salmon.
Add the olive oil and ghee and thoroughly mix together with the salmon and blueberry purée.
In a small bowl, mix the buckwheat flour, turmeric, cinnamon and black pepper together.
Add the bowl of dry ingredients to the bowl of wet ingredients, and thoroughly combine with a spoon.
Dust your hands with buckwheat flour, and knead the mixture into a dough ball.
Place the dough ball on parchment paper on the countertop. Place another strip of parchment paper on top of the dough ball.
Roll the dough ball flat with a rolling pin about an ⅛ to ¼ inch thick.
Dip cookie cutters of choice in all purpose flour, and cut the dough into desired shapes.
Place the shapes on a cookie sheet lined with parchment paper.
Bake for 15 minutes, turn the shapes over, and bake for another 7 minutes.
Take out of the oven, and place on a cooling rack to thoroughly cool before storing.
Store in an airtight container in the refrigerator for up to 2 weeks or the freezer for up to a month.