Begin by patting the salmon fillets dry with paper towels—this step is essential for achieving a crispy sear. Remove any remaining skin and cut the fillets into uniform, 1-inch bite-sized pieces.

Place the cubed salmon into a large mixing bowl. Drizzle with olive oil, then sprinkle evenly with smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper if you’re going for a spicy kick. Toss gently to ensure each piece is well coated with seasoning.

In a separate small bowl, combine the mayonnaise, Thai sweet chili sauce, sriracha, honey, and lime juice. Whisk until the sauce is silky and fully emulsified.

Taste and adjust as desired—add more sriracha for heat or a little extra honey for sweetness. Set aside to let the flavors meld while you cook the salmon.

Heat a large non-stick skillet over medium-high heat and add a thin layer of olive oil to prevent sticking. Once the oil is shimmering, arrange the salmon cubes in a single layer. Avoid overcrowding the pan—work in batches if necessary.

Sear each side of the salmon for about 2 to 3 minutes, gently turning to brown all sides. The exterior should develop a golden, crispy crust while the inside remains tender and flaky.

Transfer the cooked salmon bites to a plate lined with paper towels to drain any excess oil.

Drizzle Method: Arrange the crispy salmon bites on a serving platter and drizzle the sauce over the top.

Tossing Method: Place the salmon in a clean bowl, pour the sauce over, and toss gently to coat every piece.

Finish with a sprinkle of chopped parsley, sliced green onions, or sesame seeds to add freshness, crunch, and color.

Serve immediately while the salmon is hot and crispy, paired with rice, noodles, or a fresh side salad for a complete dish bursting with bold, zesty flavor.