Prep the Salmon:

• Pat the salmon fillets dry with paper towels to ensure a crispy texture. Remove the skin and cut the salmon into 1-inch bite-sized cubes.
• Place the salmon pieces in a large bowl. Drizzle with olive oil and sprinkle with garlic powder, onion powder, smoked paprika, salt, black pepper, and cayenne pepper (if using).
• Toss gently to coat the salmon evenly with the seasoning.

Make the Bang Bang Sauce:

• In a small mixing bowl, whisk together the mayonnaise, Thai sweet chili sauce, sriracha, honey, and lime juice until smooth and creamy.
• Taste and adjust the sauce—add more sriracha for heat or honey for sweetness. Set aside.

Cook the Salmon:

• Heat a large non-stick skillet over medium-high heat and add a small amount of olive oil to prevent sticking.
• Once the oil is hot, add the salmon pieces in a single layer, making sure not to overcrowd the pan. Work in batches if needed.
• Cook the salmon for 2-3 minutes on each side, or until golden brown and crispy. Remove the cooked salmon from the pan and set aside.

Toss the Salmon:

• Place the cooked salmon bites in a large bowl and drizzle with the prepared Bang Bang sauce. Toss gently to coat the salmon evenly in the sauce.

Serve:

• Garnish with fresh parsley or cilantro, sliced green onions, and sesame seeds.
• Serve immediately as an appetizer or main dish, paired with your favorite side.