Using paper towels, pat the salmon dry. This tip will help make a crispy texture on the outside of the salmon bites. Remove any skin and cut the salmon into 1-inch bite-sized cubes.

In a large bowl, place the salmon pieces and drizzle with olive oil, also adding the garlic powder, onion powder, smoked paprika, salt, black pepper, and cayenne pepper. The cayenne pepper is optional depending on if you want a “kick” to the recipe.

Toss the salmon gently with a spatular to coat the salmon evenly with the seasoning.

Whisk together the Greek yogurt, Thai sweet chili sauce, sriracha, honey, and lime juice in a small bowl until smooth and blended.

Season to taste with either more sriracha (for more of a kick) or honey if you want more sweetness. Set the sauce aside.

Preheat oven to 400°F. Line a baking sheet with parchment paper.

Place the salmon pieces onto the lined baking sheet and bake for 15 minutes, flipping the salmon over at about 8 minutes. The salmon should be an internal temperature of 145°F, tender and flaky inside and a little crispy on outside.

Drizzle it: Place the salmon bites on a serving platter and drizzle the sauce over them. Or, you can toss it by adding the salmon bites to a bowl, and pouring the sauce over, and gently tossing to coat.

Serve salmon over rice and garnish each serving with a fresh chopped cilantro and finely diced green onions. Optional to sprinkle with toasted sesame seeds.