Pat the salmon fillets dry with paper towels, season with salt, black pepper, garlic powder, and paprika. Let rest for 5 minutes.

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

Place salmon skin-side down in the skillet. Cook for 4-5 minutes until skin is crispy, then flip and cook for 2-3 minutes until cooked through.

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

Transfer salmon to a plate, drizzle with Bang Bang sauce, and garnish with sliced green onions before serving.