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Pat the salmon dry with a paper towel.
Remove the skin and cut the salmon into uniform 1-inch cubes.
Drizzle the salmon pieces with olive oil and coat them evenly with garlic powder, onion powder, smoked paprika, salt, black pepper, and optional cayenne pepper.
In a bowl, whisk together mayonnaise, Thai sweet chili sauce, sriracha, honey, and lime juice until smooth.
Heat a skillet with a drizzle of olive oil and cook salmon for 2–3 minutes per side, or bake at 400°F for 10–12 minutes, or air-fry at 375°F for 8–10 minutes.
Drizzle or toss the cooked salmon with the Bang Bang sauce.
Garnish with chopped parsley, green onions, or sesame seeds.