Prepare the Salmon: In a large shallow dish, combine flour, garlic powder, salt, and black pepper. Coat each salmon fillet with the flour mixture, shaking off any excess, and set the fillets aside.

Cook the Salmon: Heat olive oil in a large non-stick pan over medium-high heat. Once the oil is hot, add the salmon fillets to the pan and fry for about 3 minutes on one side until a golden crust forms. Carefully flip the fillets and fry for an additional 2 minutes on the other side, until golden. Add 1 tbsp of butter and baste the fillets with the melted butter for about a minute, or until the salmon is nearly cooked through. Remove the fillets from the pan and lower the heat to medium.

Make the Garlic Butter Sauce: Add the diced garlic to the pan and cook until it just begins to turn golden (be cautious not to burn the garlic, as it will turn bitter). Pour in the vegetable stock, scraping the bottom of the pan to release any flavorful bits. Add the remaining butter and whisk until it melts and emulsifies into the stock, creating a smooth, cloudy sauce. Stir in the chopped parsley and season with salt and pepper to taste.

Simmer and Baste: Let the sauce simmer for a few minutes until it begins to thicken. Lower the heat and add the salmon fillets back into the pan, basting them in the sauce to warm them through. The sauce will thicken further as you baste the salmon.

Serve: Serve the garlic butter salmon with extra sauce and a wedge of lemon on each plate. Squeeze lemon juice over the salmon to balance the richness of the sauce.