Cut the fresh salmon into four even portions and place on a clean plate. Season with salt, pepper, and garlic powder. Lightly dredge in all-purpose flour.

Heat olive oil and butter over medium heat until bubbling. Add salmon fillets and cook for 4-5 minutes on each side until golden brown.

Transfer salmon to a plate and cover with foil. In the same skillet, add chicken broth or wine and deglaze the pan. Stir in lemon juice and Dijon mustard.

Lower heat and whisk in heavy cream and dill. Cook for 3-4 minutes until slightly thickened.

Plate salmon and pour cream sauce over the top. Serve with rice or roasted vegetables.