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

Add olive oil to a large non-stick pan over medium-high heat. Once hot, carefully place the fillets in the pan and fry for about three minutes until they develop a golden crust on one side. Flip them over gently and fry for another two minutes until golden brown on the other side.

Incorporate one tablespoon of butter into the pan with the salmon fillets, basting them as they cook for an additional minute or so until they are nearly cooked through. Remove the fillets from the pan and lower the heat to medium.

Add minced garlic into the pan and sauté just until it begins to color; be cautious not to burn it. Pour in vegetable stock while scraping any flavorful bits off the bottom of the pan.

Whisk in the remaining butter until it melts and combines well with the stock, creating a creamy texture. Stir in finely chopped parsley along with additional salt and pepper if desired.

Allow the sauce to simmer for several minutes while stirring occasionally until it thickens slightly. Return the salmon fillets back into the pan, basting them in the sauce to warm through before serving with extra sauce on top and lemon wedges on the side for drizzling.