Set up three shallow dishes: flour seasoned with salt and pepper in the first, beaten eggs in the second, and panko mixed with garlic powder in the third. Pat salmon fillets completely dry with paper towels.

Whisk together mayonnaise, sweet chili sauce, honey, sriracha, and rice vinegar until smooth and creamy. The sauce should have a coral color and coat the back of a spoon. Taste and adjust heat level.

Dredge each fillet first in flour, shaking off excess, then dip in beaten egg, letting surplus drip off. Finally, press firmly into panko breadcrumbs, ensuring complete coverage on all sides. Set breaded fillets on a clean plate.

Heat oil in a large skillet over medium-high heat until shimmering but not smoking. Carefully place salmon in the pan and cook for 4-5 minutes per side without moving them, until edges turn golden and coating looks set.

Check that internal temperature reaches 145°F and fish flakes easily with a fork. The coating should be deep golden brown and crispy. Remove from heat and let rest for 2 minutes.

Generously drizzle or brush the bang bang sauce over the warm salmon. Reserve some sauce for serving alongside.