Mix the sauce. In a small bowl, whisk mayo, sweet chili sauce, sriracha, lime juice, and honey. Add grated garlic if using. Taste and adjust heat and tang. Set aside.

Prep the salmon. Pat the fillets very dry with paper towels. Season both sides with salt, pepper, garlic powder, and smoked paprika. If you want extra crisp edges, dust the top lightly with cornstarch or flour and shake off excess.

Heat the pan. Set a large nonstick or stainless skillet over medium-high heat. Add oil and let it shimmer. You want a hot surface so the skin crisps instead of sticking.

Sear skin-side down. Place salmon in the pan, skin-side down. Press gently with a spatula for the first 10 seconds to prevent curling. Cook undisturbed for 4–6 minutes, depending on thickness, until the skin is crisp and the salmon is mostly opaque up the sides.

Flip and finish. Carefully flip the fillets. Add butter to the pan if using. Cook 1–3 minutes more, until the salmon is just cooked through and flakes easily. Aim for a medium to medium-well finish; it should still be moist inside.

Sauce it. Remove the pan from heat. Spoon some bang bang sauce over each fillet, letting the residual heat warm the sauce slightly. Reserve extra for drizzling at the table.

Serve. Plate the salmon over rice or with crunchy veggies. Top with green onions, sesame seeds, and a squeeze of lime. Add more sauce to taste.