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Make a spice mix by mixing all of the spice ingredients together (paprika, onion powder, garlic powder, oregano, basil, Cayenne, salt, pepper, olive oil). Coat the salmon fillets with a small amount of oil. Generously sprinkle the fillets with the spice mix.
Add ingredients for the lemon herb butter to a bowl (butter, parsley, garlic, garlic powder, onion powder, chili powder, pepper, and lemon juice), then stir with a fork to combine. Refrigerate the lemon herbed butter while you are cooking the blackened salmon.
In a large skillet, heat 1 tablespoon of oil over medium heat. Once hot, add the salmon fillets and cook for about 4-5 minutes, until crispy and blackened. Flip the salmon fillets over and cook an additional 4-6 minutes. If your salmon fillets are browning too quickly, then turn down the heat.
Scoop a dollop of lemon herb butter to top each blackened salmon fillet, and allow to melt slowly. Garnish with lemon slices and serve the blackened salmon and lemon butter sauce with sauteed zucchini, asparagus or cauliflower rice.