Start by cutting the fresh salmon into four equal pieces for even cooking. Generously season both sides with garlic powder, salt, and pepper. Allow to sit at room temperature for about 10 minutes.

In a large skillet, heat 2 tablespoons of olive oil and 1 tablespoon of butter over medium-high heat until hot but not smoking. Place the seasoned salmon in the skillet, cooking for 3-4 minutes on each side until lightly browned. Transfer to a plate.

In the same skillet, add 1 finely chopped onion and cook over medium heat for about 5 minutes, stirring occasionally, until softened and just starting to turn golden.

Pour in 1 cup of chicken broth and add the juice of 1 lemon. Stir well and bring to a gentle simmer. Cook for 2-3 minutes before adding in 4 ounces of Boursin cheese. Stir until smooth and creamy.

Return the pan-seared salmon to the skillet, gently spooning some sauce over each piece. Reduce heat to low and cover, allowing to simmer for an additional 3-5 minutes until salmon is flaky and cooked through.

Taste the sauce and adjust seasoning. Plate the Boursin salmon and spoon more sauce over the top. Garnish with chopped parsley.