Pat the salmon fillet dry and season both sides with salt, black pepper, and garlic powder.
Heat a non-stick skillet over medium-high heat.
Place the salmon fillet skin-side down in the skillet and cook for about 5-6 minutes until the skin is crispy.
Flip the salmon and cook for another 5-6 minutes until the salmon is cooked through and flakes easily with a fork.
While the salmon cooks, mix mayonnaise, sweet chili sauce, sriracha, and lime juice in a small bowl to prepare the bang bang sauce.
Place the cooked salmon fillet centered on a white round plate.
Drizzle the spicy creamy bang bang sauce evenly over the top of the salmon.
Garnish with chopped green onions and a sprinkle of sesame seeds before serving.