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

Heat a large skillet over medium-high heat and add a drizzle of olive oil. Wait until it shimmers but does not smoke.

Carefully lay the salmon fillets skin-side down in the skillet and sear for 4-5 minutes until golden. Flip gently and cook for another 2-3 minutes until cooked to preference.

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

Remove the salmon from the skillet and let it rest for 1 minute. Drizzle the Bang Bang sauce over each fillet and garnish with green onions.