Preheat your oven to 400°F (200°C).

Cut the salmon fillet into bite-sized pieces for even cooking.

Season the panko breadcrumbs with salt, pepper, and paprika if desired.

Set up a dredging station with flour, beaten eggs, and the seasoned panko.

Dip each salmon piece in flour, then eggs, and finally coat with panko breadcrumbs.

Heat oil in a pan over medium heat.

Carefully place the coated salmon bites in the pan in a single layer.

Cook for 3-4 minutes on each side until golden brown.

Transfer the bites to a baking sheet lined with parchment paper and bake for an additional 5-7 minutes.

In a small bowl, whisk together mayonnaise, sweet chili sauce, sriracha, lime juice, and honey until well combined.

Serve the salmon bites with the Bang Bang sauce drizzled on top or on the side for dipping.