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Position a rack in the center of the oven and preheat to 400 degrees F. Line a baking sheet with foil or baking paper, spray with cooking spray or lightly oil. Set aside.
Make about 4-5 slits on salmon. Dab both sides of salmon dry with paper towels, season both sides (if skinless) with salt and pepper.
On medium low heat, add to small pan, butter, minced garlic, paprika, granulated onion, cayenne pepper (optional), and parsley or basil. Stir for about 30 seconds or 1 minute. Let this mixture sit for a little bit about 5 minutes. Add lemon juice to mixture.
Brush salmon with spice mixture, making sure every inch on both sides is covered with spice. (if you have elected to leave the skin on, do not cover the skin side with spice.)
Bake until cooked through, about 10-15 minutes, depending on the thickness of your fish and your preference of doneness. When the thickest part of the salmon is easily flaked with a fork, the salmon is perfectly cooked.
If you have skin on, it should easily pull off when the fish is done.
Garnish immediately with lemon slices and serve with oven roasted Brussels sprouts.