Preheat your oven to 400°F (200°C) or set your grill to medium heat. Pat the salmon fillets dry, brush with olive oil, and sprinkle with garlic powder, smoked paprika, salt, and pepper.

For baking, place the seasoned salmon on a parchment-lined baking sheet and bake for 12-15 minutes until it flakes easily and reaches an internal temperature of 145°F (63°C). For grilling, cook skin-side down for about 4-5 minutes on each side.

While the salmon cooks, combine mayonnaise, sweet chili sauce, sriracha, and rice vinegar or lime juice in a mixing bowl, stirring until smooth.

Once the salmon is cooked, let it rest, then drizzle the Bang Bang sauce over the top and garnish with green onions, sesame seeds, and lime wedges.

Serve immediately with rice, roasted vegetables, or a fresh salad.