Start by cutting the fresh salmon into four equal pieces. Season each fillet generously with garlic powder, salt, and pepper for flavor. Dredge the pieces lightly in flour, coating them evenly.

In a large skillet, heat a mix of olive oil and butter over medium-high heat. Once hot, carefully add the salmon fillets and cook for 3-4 minutes on each side until golden brown. Remove the salmon from the skillet and set aside.

In the same skillet, lower the heat to medium and add chicken broth, lemon juice, and Dijon mustard. Stir the mixture well, allowing it to bubble gently for 1-2 minutes, scraping up any flavorful bits stuck to the pan.

Pour in the heavy cream and toss in a generous handful of fresh dill, stirring to combine. Allow the sauce to simmer for about 2-3 minutes until it thickens slightly.

Gently place the cooked salmon fillets back into the skillet, spooning the creamy dill sauce over them. Let everything simmer together for about 5 minutes.

Taste the sauce and adjust seasoning as needed. Serve hot, garnished with additional fresh dill or parsley.