Bring the salmon fillets to room temperature for 15 minutes. Whisk together plain flour, garlic powder, salt, and black pepper in a shallow dish.

Dredge each salmon fillet in the flour mixture, shaking off excess flour.

Heat olive oil in a non-stick pan over medium-high heat. Fry the coated salmon fillets for about 3 minutes on each side until golden brown, basting with melted butter.

Remove the salmon and add minced garlic to the same pan, sauté for about 30 seconds until fragrant.

Pour in vegetable stock, scraping brown bits from the pan, and simmer. Whisk in butter until the sauce thickens.

Return salmon to the pan, spoon sauce over it, and warm through for 1-2 minutes. Serve with lemon wedges and parsley garnish.