In a large shallow dish, combine flour, garlic powder, salt, and black pepper. Coat each salmon fillet thoroughly and set them aside.

Add olive oil to a large non-stick pan over medium-high heat. Once hot, add the coated salmon fillets and fry them for about 3 minutes until they develop a golden crust on one side. Carefully flip them over and cook for another 2 minutes until golden on the other side. Add in one tablespoon of butter and baste the fillets for about a minute until they are nearly cooked through.

Lower the heat to medium and add diced garlic to the same pan. Fry until just starting to turn golden. Pour in vegetable stock and scrape up any flavorful bits stuck on the bottom of the pan. Gradually whisk in the remaining butter until it blends beautifully with the stock.

Let your sauce simmer gently for a few minutes until it thickens slightly while stirring occasionally. Turn down the heat low and return your salmon fillets back into the pan, basting them with that luscious sauce to warm through. Serve immediately with more sauce drizzled over top along with lemon wedges.