Whisk together the butter, lemon juice, parsley, garlic powder, salt and pepper. Stir in the peppercorns. Dip the salmon into the sauce so the flesh side is coated and set on a plate.
Heat the olive oil in an ovenproof frypan over medium-high heat. When the oil begins to smoke add the salmon, placing it skin side up. Cook for until the flesh is seared and golden brown, about 1 minute.
Place the frypan into the preheated oven and cook until the salmon flakes easily with a fork, 10 to 12 minutes. Serve immediately.