Begin by cutting fresh salmon fillets into approximately one-inch cubes, ensuring uniform sizes for even cooking. Pat the pieces dry with a paper towel to remove excess moisture.

In a medium mixing bowl, whisk together mayonnaise, sweet chili sauce, and sriracha until smooth and well blended. Taste and adjust as needed.

Heat about 2 tablespoons of oil in a non-stick skillet over medium-high heat. Once shimmering, add the salmon cubes in a single layer and sear for 3-4 minutes until golden brown, then flip and cook for another 3-4 minutes.

Transfer the cooked salmon to a large bowl, drizzle with Bang Bang sauce, and gently toss until well coated.

Serve the salmon bites warm, garnished with green onions or sesame seeds and arrange on a platter with additional sauce for dipping.