In a large shallow dish combine flour, garlic powder, salt and black pepper. Coat each salmon fillet, giving them a shake before placing to one side.

Add the olive oil to a large non-stick pan over medium-high heat. Once hot, add the fillets and fry for around 3 mins, or until they build up a golden crust on the bottom. Carefully flip them over and fry for another 2 mins, or until golden on the other side. Add in 1 tbsp butter and baste the fillets for a minute or so, or until they're just about cooked through. Remove from pan and lower heat to medium.

Add the garlic and fry until it just begins to take on colour. Pour in the stock and scrape any flavour off the pan. Add the remaining butter and whisk until it binds with the stock and turns it cloudy. Add parsley and a pinch of salt & pepper if desired.

Simmer for a few mins, stirring as you go, until the sauce begins to thicken. Turn heat to low and add the salmon back in. Baste in the sauce to warm it through, then serve with more sauce and a squeeze of lemon juice.