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In a large bowl, combine chopped salmon, panko breadcrumbs, Parmesan, green onions, garlic, egg, soy sauce, salt, and pepper. Mix until well combined.
Form the mixture into small bite-sized balls, about 1 inch in diameter.
Heat olive oil in a large skillet over medium heat. Fry salmon balls in batches until golden brown and cooked through, about 3–4 minutes per side. Remove and drain on a paper towel-lined plate.
In a small saucepan, combine sweet chili sauce, honey, and sriracha. Warm over low heat until slightly thickened.
In a small bowl, whisk together mayonnaise, sour cream, garlic, lemon juice, salt, and pepper to make the creamy garlic sauce.
Serve salmon balls drizzled with sweet chili sauce and creamy garlic sauce, or serve sauces on the side for dipping. Garnish with chopped green onions if desired.