Pat the skin-on salmon fillets dry with paper towels. Season generously with salt, black pepper, garlic powder, and paprika. Let rest at room temperature for 5 minutes.

Heat 2 tablespoons of olive oil in a skillet over medium-high heat until shimmering. Ensure it coats the bottom of the skillet.

Place the seasoned salmon fillets skin-side down in the hot skillet. Cook undisturbed for 4 to 5 minutes until the skin is golden brown. Flip and cook for an additional 2 to 3 minutes until fully opaque.

In a mixing bowl, whisk together mayonnaise, sweet chili sauce, sriracha, honey, and lime juice until smooth. Adjust flavors as desired.

Transfer cooked salmon to a serving plate. Drizzle with Bang Bang sauce and garnish with green onions. Serve and enjoy!