In a small bowl, mix mayonnaise, sriracha sauce, honey, rice vinegar, and garlic powder to create the bang bang sauce. Set aside.
Heat a non-stick skillet over medium-high heat.
Season salmon fillets with salt if desired.
Place salmon fillets skin-side down in the hot skillet.
Cook for about 6-7 minutes until the skin is crispy.
Flip salmon and cook for another 3-4 minutes until the interior is tender and flaky.
Remove salmon from the pan and place each fillet centrally on a white plate.
Drizzle the spicy creamy bang bang sauce over the salmon fillets.
Garnish with sliced green onions and sprinkle sesame seeds on top.
Serve immediately.