Begin by patting salmon fillets dry with paper towels to ensure they sear beautifully and don’t steam. Generously season both sides with salt, black pepper, garlic powder, and paprika.

In a large skillet, pour in a couple of tablespoons of olive oil and set the heat to medium-high. Allow the oil to heat until it shimmers.

Carefully place the salmon fillets in the pan, skin-side down if using skin-on fillets. Cook them undisturbed for 4-5 minutes, then gently flip the fillets and cook for an additional 2-3 minutes until preferred doneness.

While the salmon cooks, whisk together mayonnaise, sweet chili sauce, sriracha, honey, and lime juice in a small bowl until smooth.

Once cooked to perfection, remove the salmon from the heat. Drizzle the Bang Bang sauce over the salmon and garnish with chopped green onions before serving.