Pat the salmon fillets dry with a paper towel. Season both sides with salt, black pepper, garlic powder, and paprika.

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

Place the seasoned salmon fillets in the skillet, skin-side down. Cook undisturbed for 4-5 minutes until golden.

Flip the fillets and cook for an additional 2-3 minutes until cooked through to your desired doneness.

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

Remove the salmon from the skillet and drizzle with Bang Bang sauce. Garnish with chopped green onions.