Ingredients:
1 ½ pounds (680 grams) salmon fillets, cut into bite-sized pieces
1 tablespoon (15 ml) olive oil
1 teaspoon (5 grams) garlic powder
1 teaspoon (5 grams) onion powder
1 teaspoon (5 grams) smoked paprika
½ teaspoon (3 grams) salt
½ teaspoon (2.5 grams) black pepper
¼ teaspoon (1.25 grams) cayenne pepper (optional, for extra heat)

For the Bang Bang Sauce:
½ cup (120 ml) mayonnaise
¼ cup (60 ml) Thai sweet chili sauce
1 tablespoon (15 ml) sriracha sauce (adjust to taste)
1 tablespoon (15 ml) honey
1 tablespoon (15 ml) lime juice

Directions:
1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Toss the salmon pieces with olive oil, garlic powder, onion powder, smoked paprika, salt, black pepper, and cayenne pepper (if using). Spread the salmon pieces out on the baking sheet in a single layer.

2. Bake the salmon for 12-15 minutes, or until fully cooked and crispy around the edges.

3. While the salmon bakes, mix the mayonnaise, Thai sweet chili sauce, sriracha, honey, and lime juice in a small bowl until smooth and creamy. Adjust the sriracha to your desired spice level.

4. Transfer the cooked salmon bites to a bowl and drizzle the bang bang sauce over them. Gently toss to coat the salmon evenly with the sauce.

5. Serve immediately, garnished with fresh cilantro, sesame seeds, or green onions if desired.

Cooking Time: 20 minutes | Servings: 4