In a medium-sized mixing bowl, add the mayonnaise, sugar-free chili sauce, sriracha, garlic powder, and fresh lemon juice. Using a whisk or spoon, mix everything together slowly until the sauce becomes completely smooth, creamy, and evenly blended. Take a moment to taste it—this is where you can adjust the flavor. If you like it spicier, add a little more sriracha. If you want a slight sweetness, add a pinch of keto sweetener. Set the sauce aside so the flavors can meld together while you cook the salmon.

Take the salmon fillets and gently pat them dry using a paper towel. This step is important because removing excess moisture helps the salmon develop a beautiful golden crust when cooked. Once dry, season both sides evenly with salt and black pepper. Don’t overdo it—just enough to enhance the natural flavor of the fish. Let the salmon sit at room temperature for a few minutes while you prepare the pan.

Place a non-stick or heavy skillet on the stove over medium heat and add the oil. Allow the oil to heat up gradually for about 1–2 minutes. You’ll know it’s ready when it shimmers slightly but is not smoking. Properly heated oil ensures the salmon sears nicely instead of sticking or turning soggy.

Carefully place the salmon fillets into the pan, skin-side down. Press them gently with a spatula for a few seconds to ensure even contact with the pan—this helps create that crisp, golden skin. Let the salmon cook undisturbed for about 4–5 minutes. Avoid moving it around too much, as this can prevent proper browning. You’ll notice the color of the salmon changing from the bottom up as it cooks.

Once the bottom is nicely crisp and the salmon is about 70–80% cooked through, gently flip each fillet using a wide spatula. Cook the other side for another 3–4 minutes, depending on thickness. The salmon should be opaque, flaky, and tender inside. Be careful not to overcook—it should still be juicy in the center.

Remove the salmon from the pan and place it on a serving plate. While it’s still warm, generously drizzle the prepared bang bang sauce over the top of each fillet. You can also serve extra sauce on the side for dipping. Let the salmon rest for a minute before serving so the juices settle, then enjoy it fresh while it’s warm and flavorful.