In a shallow dish, combine the plain flour, garlic powder, salt, and black pepper. Dredge salmon fillets in the mixture and set aside.

Heat olive oil in a large non-stick pan. Fry salmon fillets for 3 minutes on one side, then flip and cook for an additional 2 minutes with a tablespoon of butter.

Add fresh garlic to the pan, stirring for 30 seconds. Pour in the vegetable stock, scraping the pan's bottom. Whisk in remaining butter until emulsified.

Stir in parsley and simmer the sauce until thickened. Return salmon to the pan, baste with sauce and serve immediately.