Pat the salmon fillets dry and season both sides with salt, black pepper, garlic powder, and paprika.

Heat olive oil in a large skillet over medium-high heat until shimmering.

Place the salmon skin-side down in the skillet, cooking for 4-5 minutes until a golden crust forms.

Flip the salmon and cook for an additional 2-3 minutes until internal temperature reaches 125°F.

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

Remove salmon from skillet, let it rest for 1 minute, then drizzle with Bang Bang sauce and garnish with green onions.