Preheat your oven to 400°F (200°C). Rinse and pat the salmon fillets dry, then brush with olive oil and season with garlic powder, smoked paprika, salt, and black pepper.

For baking, place the seasoned salmon on a parchment-lined baking sheet and bake for 12–15 minutes until it flakes easily. For grilling, cook skin-side down for 4–5 minutes per side.

In a medium bowl, whisk together mayonnaise, sweet chili sauce, sriracha, honey (if using), and vinegar or lime juice until smooth.

Once cooked, transfer the fillets to a serving plate and drizzle the Bang Bang sauce generously over the top.

Garnish with chopped green onions and sesame seeds. Serve immediately with lime wedges.