Combine all ingredients in a small bowl. Scrape butter mixture onto parchment paper. Using the paper as a guide, roll butter mixture to make a 5-inch (12cm) log; secure firmly. Refrigerate 2 hours or until firm.
Check salmon for any pin bones or scales. Remove any bones with tweezers. Place salmon fillets on a plate.
Combine thyme, garlic powder, paprika, oregano, chilies, salt & pepper together in a small bowl. Press spice mixture all over salmon.
Heat the oil in a large, non-stick pan – I used cast iron, over medium heat. Cook salmon, skin side up, for about 4 minutes or until salmon is a lovely dark browned to blackened color. Turn and cook a further 2 to 3 minutes more, depending on thickness of salmon until salmon is cooked & flakes easily with a fork – do not overcook.
Cut flavored butter into slices, place over top of hot salmon & allow to melt. Serves 4.