Start by patting the salmon fillets dry with paper towels to remove excess moisture. Season with salt, black pepper, garlic powder, and paprika. Let rest for 5 minutes.

In a large skillet, heat olive oil over medium-high heat until shimmering. Swirl to coat the skillet.

Place the salmon fillets skin-side down in the skillet. Cook undisturbed for 4-5 minutes until the skin is golden and crispy. Flip and cook for 2-3 minutes until opaque and reaching 145°F.

While the salmon cooks, whisk together mayonnaise, sweet chili sauce, sriracha, honey, and lime juice in a bowl until smooth. Adjust spice and sweetness to taste.

Transfer cooked salmon to a plate to rest for 1 minute. Drizzle with Bang Bang sauce and garnish with green onions. Serve with desired sides.