Preheat your oven to 400°F if baking or heat a skillet over medium-high heat if pan-searing. For grilling, preheat your grill to medium heat.
Pat the salmon fillets dry with paper towels. Brush each fillet with olive oil, then season with garlic powder, smoked paprika, salt, and black pepper.
To Bake: Place the salmon fillets on a parchment-lined baking sheet, skin-side down. Bake for 12-15 minutes, or until the internal temperature reaches 145°F
To Grill: Place the salmon skin-side down on a well-oiled grill. Cook for 4-5 minutes per side, flipping carefully to avoid sticking.
To Pan-Sear: Heat a nonstick skillet over medium-high heat. Cook the salmon skin-side down for 4-5 minutes, then flip and cook for another 3-4 minutes until golden brown and cooked through.
In a small bowl, whisk together the mayonnaise, sweet chili sauce, sriracha, honey (if using), and rice vinegar or lime juice.
Taste and adjust the spice level by adding more sriracha for heat or more sweet chili sauce for sweetness.
Transfer the cooked salmon fillets to a serving plate. Drizzle the Bang Bang sauce generously over each fillet.
Garnish with chopped green onions, sesame seeds, or lime wedges, if desired.