1 1/2 pounds salmon fillets (skin removed, cut into bite-sized pieces)

1 tablespoon olive oil

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

1/2 teaspoon salt

1/2 teaspoon black pepper

1/4 teaspoon cayenne pepper (optional, for extra heat)

1/2 cup mayonnaise

1/4 cup Thai sweet chili sauce

1 tablespoon sriracha sauce (adjust for preferred heat level)

1 tablespoon honey

1 tablespoon lime juice (freshly squeezed)

Fresh parsley or cilantro, chopped (optional garnish)

Green onions, sliced (optional garnish)

Sesame seeds (optional garnish)

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Pat the salmon fillets dry with paper towels and cut into 1-inch bite-sized cubes. Place in a large bowl.
Drizzle the salmon with olive oil and season with garlic powder, onion powder, smoked paprika, salt, black pepper, and cayenne pepper (optional). Toss gently to coat the salmon evenly.
In a small mixing bowl, whisk together mayonnaise, Thai sweet chili sauce, sriracha, honey, and lime juice until smooth and creamy. Taste and adjust for desired heat or sweetness.
Heat a large non-stick skillet over medium-high heat with a small amount of olive oil. Add the salmon in a single layer, working in batches if necessary, and sear for 2-3 minutes per side until golden and crispy. Transfer to a paper towel-lined plate to absorb excess oil.
Transfer the salmon bites to a serving platter and drizzle with the Bang Bang sauce, or toss them in the sauce in a bowl to coat evenly.

For an extra crispy texture, dredge the salmon in flour or breadcrumbs before cooking.
Store leftovers in an airtight container in the fridge for up to 2 days. The sauce can be stored separately.
If you’d like to increase the heat, adjust the sriracha or add chili flakes to the sauce.
To make this dish gluten-free, use gluten-free breadcrumbs or skip the breading altogether.