Prepare your spice mix by combining garlic powder, paprika, cayenne, onion powder and salt.
If needed, prep your salmon filets by removing the skin and cutting into equal portions.
Rinse the salmon under cool water and pat dry with a paper towel. Gently rub with spice mixture until thoroughly coated.
Warm Clamato and butter in a pan until fully melted and combined. Reduce to low to medium-low heat and add salmon filets to the pan. The butter sauce should sizzle, but not pop.
Make sure the filets are spaced at least an inch apart so they cook evenly. Cook uncovered for about 4-5 minutes per side, depending on your preference.
Once done, remove from the pan and rest on a plate or platter for 2-3 minutes or until you’re ready to serve.
Serve rice, salmon, salsa and vinaigrette as desired. Garnish with fresh lime wedges.