Pat the salmon fillets dry with paper towels and brush them lightly with olive oil.

Mix the paprika, garlic powder, salt, and black pepper in a small bowl. Season the salmon evenly.

In another bowl, whisk together the mayonnaise, Thai sweet chili sauce, sriracha, and honey until smooth.

Divide the sauce into two portions. Brush one portion over the salmon and reserve the remaining sauce for serving.

Arrange the fillets skin side down on the prepared baking sheet.

Bake for 8 to 10 minutes, or until the salmon flakes easily with a fork and reaches an internal temperature of 145°F.

For a lightly caramelized finish, broil for 1 to 2 minutes while watching carefully.

Transfer the salmon to serving plates and drizzle with the reserved bang bang sauce.

Garnish with chopped chives, sesame seeds, or green onions before serving.

For extra crispy salmon, cook the recipe in an air fryer at 400°F for 7 to 9 minutes.

Frozen salmon can be used after thawing completely and patting it dry.

Adjust the amount of sriracha to make the sauce milder or spicier.

Leftover salmon can be refrigerated for up to 3 days in an airtight container.

Serve with rice, roasted vegetables, noodles, or a fresh cucumber salad for a complete meal.