Get ready: If you plan to bake, heat the oven to 400°F (200°C). For a pan, warm a skillet over medium-high heat. If grilling, preheat the grill to medium.

Season the salmon: Pat the fillets dry with paper towels. Brush each piece lightly with olive oil, then rub on the garlic powder, smoked paprika, salt, and pepper so they’re evenly coated.

Cook the salmon:

• Oven method: Arrange the fillets skin-side down on a parchment-lined baking sheet. Roast for about 12–15 minutes, or until an instant-read thermometer registers 145°F (63°C) in the thickest part.

• Grill method: Place the salmon on a well-oiled grill, starting skin-side down. Grill roughly 4–5 minutes per side, taking care when flipping.

• Stovetop method: Heat a nonstick skillet until hot. Sear the fillets skin-side down for 4–5 minutes, then turn and cook another 3–4 minutes until the fish is cooked through and nicely browned.

Whisk the sauce: While the salmon cooks, combine the mayonnaise, sweet chili sauce, sriracha, optional honey or maple syrup, and rice vinegar or lime juice in a small bowl. Stir until smooth and taste—add extra sriracha for more heat or extra chili sauce/honey for sweetness.

Plate and dress: Arrange the cooked fillets on a serving platter or individual plates. Spoon or drizzle the sauce over the top of each piece.

Garnish and serve: Scatter chopped green onions and sesame seeds over the sauced salmon and serve with lime wedges on the side. Pair with rice, roasted vegetables, or a crisp salad and enjoy immediately.