Dust salmon filets generously with flour, salt, and pepper to coat. Pre-heat a broad skillet over medium high heat and melt butter into the skillet.
Add the filets to sear on each side for 3 - 5 mins or until the thickest part starts to flake. Transfer to a warm plate.
Deglaze the pan by adding the Welch's 100% white grape juice and broth into the hot pan. Add the half and half and dill and stir. Cook until slightly thickened. Season with salt and pepper; and lemon juice to taste. Spoon the warm sauce over the salmon and garnish the plate with lemon slices and parsley.