Rinse salmon and feel for bones to remove. Pat dry with paper towels. Melt butter in a skillet over medium heat.
Add salmon, skin-side down, if there is skin. Sprinkle each piece of fish with salt, pepper, garlic powder, and paprika. Pour 1 ½ tablespoons syrup over each piece of fish.
Cook the salmon on the first side for two minutes. Flip the fish and cover the pan with a lid. After three minutes, remove any skin by lifting it up with a knife and gently peeling it off with your fingers (if it's too hot, use a spatula.) Discard the skin.
Flip the fish again, and after a minute, check for doneness by seeing if it can be flaked with a fork. If so, turn off the heat. (Cooking time will depend on the thickness of your fish. Be sure to watch any thin pieces carefully and remove them when done, letting the thick pieces cook longer.)
Squeeze the lemon quarter over the salmon and serve with the glaze spooned on top. Store leftovers covered in the refrigerator for up to three days.
You must try dipping some bread into the pan to soak up the glaze!
The salmon is delicious served with baked (or microwaved) sweet potatoes on the side. You can spoon some of the glaze on your sweet potatoes.