Pat the salmon fillets dry with paper towels. Season both sides with salt, black pepper, garlic powder, and paprika. Let sit for a few minutes.

In a large skillet, heat 1-2 tablespoons of olive oil over medium-high heat until shimmering.

Place salmon fillets skin-side down and cook for 4-5 minutes without moving. Flip and cook for another 2-3 minutes until cooked through.

While the salmon cooks, whisk together mayonnaise (or Greek yogurt), sweet chili sauce, sriracha, honey, and lime juice in a bowl.

Remove salmon from heat, drizzle with Bang Bang sauce, garnish with green onions, and serve.