4 boneless skinless salmon fillets (approximately 4-5oz / 120-150g each), take out of the fridge 15-30 minutes before cooking

40g / 1/4 cup plain flour

1 tsp each: garlic powder, salt (plus more to taste)

1/2 tsp black pepper (plus more to taste)

1/2 tbsp olive oil

6 tbsp / 90g / 3.2oz unsalted butter, divided into tablespoon chunks

2 cloves of garlic, finely diced

120ml / 1/2 cup vegetable stock

1 tbsp finely diced fresh parsley

1 lemon, divided into 4 wedges (to serve)

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Prepare the salmon: Pat the salmon fillets dry with paper towels. Season both sides with garlic powder, salt, and black pepper. Lightly coat the fillets with flour on both sides.
Cook the salmon: In a large skillet, heat the olive oil over medium heat. Once hot, add the salmon fillets and cook for 4-5 minutes per side, until golden brown and cooked through. Remove the salmon from the skillet and set aside.
Make the garlic butter sauce: In the same skillet, melt 4 tablespoons of the butter over medium heat. Add the diced garlic and sauté for 1-2 minutes until fragrant but not burnt.
Add vegetable stock: Pour in the vegetable stock and bring it to a simmer. Allow it to cook for 3-4 minutes, reducing slightly.
Finish the sauce: Stir in the remaining 2 tablespoons of butter, letting it melt and combine with the stock, forming a rich sauce. Taste and adjust seasoning with more salt and pepper if necessary.
Serve: Return the cooked salmon fillets to the skillet, spoon the garlic butter sauce over the top, and simmer for an additional minute to heat through. Garnish with fresh parsley and serve with lemon wedges.

To make this recipe gluten-free, use a gluten-free flour alternative like rice flour or cornstarch.

For extra flavor, you can add fresh thyme, rosemary, or dill to the garlic butter sauce.

If you prefer crispy skin, leave the skin on the salmon and cook it skin-side down first until crispy before flipping it.