Pat the salmon fillets completely dry with paper towels to ensure proper Maillard reaction.

In a small vessel, whisk together the lemon pepper, garlic powder, onion powder, smoked paprika, salt, and black pepper.

Brush the salmon fillets on all sides with melted unsalted butter to act as a binder for the spices.

Apply the spice mixture evenly onto the flesh side of the salmon fillets, pressing firmly to adhere.

Preheat a grill or heavy-bottomed cast-iron skillet to medium-high heat (approximately 400°F) and apply a thin layer of vegetable oil.

Place the salmon fillets onto the cooking surface flesh-side down and sear for 4 to 5 minutes without moving them to develop a crust.

Carefully flip the fillets and cook for an additional 3 to 4 minutes on the skin side until the internal temperature reaches 145°F.

Transfer to a plate and allow the protein to rest for 2 minutes before serving with fresh lemon wedges.