Start by patting your salmon fillets dry with paper towels; season both sides liberally with salt, black pepper, garlic powder, and paprika.

In a large skillet, heat approximately 2 tablespoons of olive oil over medium-high heat until shimmering.

Carefully place the salmon fillets in the skillet skin-side down, cooking undisturbed for 4-5 minutes.

Flip the salmon gently and cook for an additional 2-3 minutes, until it flakes easily.

While the salmon is cooking, whisk together the mayonnaise, sweet chili sauce, sriracha, honey, and lime juice until smooth.

Remove the salmon from the skillet and let it rest for about 1 minute before drizzling with the Bang Bang sauce and garnishing with green onions.