Remove the skin from the salmon if needed, then cube the fillets into large bite-sized pieces… think forkable, not finger food. Pat them dry with paper towel.
In a bowl, combine the salmon with olive oil, rice vinegar, soy sauce, honey, garlic (minced), and all the seasonings (paprika, garlic powder, salt, onion powder, black pepper). Marinate for as long as your patience lasts (even 1–2 minutes works), but the longer… the more flavor.
Heat neutral oil in a large skillet over medium to medium-low heat (err on the lower side as honey + soy = caramelization fast). Once hot, add the salmon and cook about 3 minutes per side until golden and sizzling. Save the marinade for later; it’s liquid gold.
Lower the heat to low, add unsalted butter, and pour in the reserved marinade. Simmer for 2–3 minutes to fully cook off any raw fish juices, basting the salmon with the buttery sauce. Top with 1/3 cup sliced green onions.
Stir together the mayonnaise, garlic, lime juice, and Sriracha Sauce. Taste and add more Sriracha if you’re feeling spicy.
Recommended plating: Build a cozy bed of fluffy jasmine rice, pile on the salmon, scatter more green onions on top like confetti, and drizzle generously with that dreamy aioli.
