Cut fresh skinless salmon fillets into 1-inch cubes and pat them dry with paper towels.

Prepare three separate bowls for breading: one with flour, one with beaten eggs, and one with panko mixed with garlic powder, onion powder, paprika, salt, and black pepper.

Coat each salmon cube in flour, dip in beaten eggs, then roll in panko mixture, pressing lightly.

Heat about 1 inch of vegetable oil in a large skillet over medium heat until bubbling.

Fry the breaded salmon bites in batches for 2-3 minutes on each side until golden brown. Drain on paper towels.

Whisk together mayonnaise, sweet chili sauce, sriracha, honey, and lime juice in a bowl until smooth.

Serve the crispy salmon bites with the bang bang sauce and garnish with chopped parsley or green onions.