Step 1:
Preheat your oven to 450°F (232°C).

Step 2:
Pat the salmon dry with a paper towel. If it still has the skin, remove it by placing the filet skin-side down. Use a sharp knife to separate the flesh from the skin by slicing gently between them, holding the skin taut with one hand. Trim off any remaining bits of skin.

Step 3:
Cut the salmon into 1 to 1.5-inch chunks and place them in a large mixing bowl.

Step 4:
In a small bowl, mix together 2 tbsp mayo, onion powder, garlic powder, chili powder, and garlic paste.

Step 5:
Season the salmon chunks in the bowl with garlic salt and pepper to taste. Pour the mayo-spice mixture over the salmon and toss until each piece is evenly coated.

Step 6:
Arrange the salmon chunks on a baking sheet lined with parchment paper or foil, spaced 1–2 inches apart. Do not overcrowd the pan—this helps achieve a crispy outer layer.

Step 7:
Roast in the preheated oven for 10 minutes. Then switch your oven to broil and cook for an additional 2–3 minutes, until the tops are golden brown. Watch carefully to avoid burning.

Step 8:
While the salmon roasts, prepare the bang bang sauce. In a mixing bowl, whisk together mayo, sweet chili sauce, sriracha, soy sauce, honey, and grated garlic until fully combined.

Step 9:
Remove the salmon bites from the oven and immediately drizzle the bang bang sauce over the hot salmon pieces.

Step 10:
Serve hot with your favorite sides or over rice bowls.