In a small bowl, whisk all spices together. Season salmon fillets with the spice mix. Set aside.
In another bowl, make the honey butter by mixing together butter and honey together until drippy.*
In a nonstick skillet, heat oil over medium-high heat. Cook salmon fillets, skin side up, for 5 minutes. Flip the filet and cook for another 5 minutes. Make sure to cook salmon until internal temperature reads 145 degrees F on a food thermometer.
In the last minute, brush the honey butter sauce evenly over the salmon fillets. Serve salmon with lemon slices. Enjoy!
*The honey butter sauce will last about 3-4 weeks in the fridge in an airtight container (or a weck jar) for future use.