In a small bowl, whisk together mayonnaise, sriracha sauce, honey, rice vinegar, and garlic powder to make the bang bang sauce. Set aside.
Heat a non-stick pan over medium-high heat.
Season salmon fillets as desired (salt and pepper optional).
Place salmon fillets skin-side down in the hot pan. Cook for 5-6 minutes without moving to achieve a crispy exterior.
Flip salmon carefully and cook for an additional 4-5 minutes until cooked through and flaky.
Transfer salmon to plates, center each fillet.
Drizzle the creamy spicy bang bang sauce evenly over the top of each fillet.
Garnish with sliced green onions and sprinkle sesame seeds over the dish.
Serve immediately.