In a small bowl, combine the melted butter, lemon juice, honey, Dijon mustard, paprika, kosher salt, cumin, and garlic powder. Stir to combine.
Place the salmon, skin side down, on a parchment or aluminum foil lined sheet pan. Pat dry with a paper towel.
Brush the butter mixture all over the top of the salmon till it is fully covered.
Bake for 15 to 20 minutes until the salmon easily flakes apart and reaches an internal temperature of 145 degrees on an instant-read thermometer (at the thickest part of the fillet).
Serve immediately with optional lemon wedges and fresh herbs.
