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Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a food processor, add the fresh salmon and pulse until it is finely chopped but not puréed.
In a large bowl, combine the chopped salmon, breadcrumbs, green onions, red bell pepper, minced garlic, grated ginger, egg, sweet chili sauce, soy sauce, sesame oil, salt, and pepper. Mix until well combined.
Using your hands, form the mixture into small balls, about 1 inch in diameter, and place them on the prepared baking sheet.
Bake the salmon balls in the preheated oven for 15-20 minutes or until they are cooked through and golden brown.
In a small bowl, mix together the mayonnaise, sour cream, minced garlic, lemon juice, salt, and pepper. Stir until smooth and well combined.
Refrigerate the sauce for at least 15 minutes before serving to allow the flavors to meld.