Prep the salmon: Pat the salmon dry with paper towels. Remove any stray pin bones with tweezers. Cut into bite-size cubes, about 1 to 1.5 inches. Dry fish equals better browning.

Season: In a bowl, toss salmon with 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon paprika, and the zest of half a lemon. Sprinkle over 2–3 tablespoons cornstarch and toss gently to coat. You want a thin, even layer.

Make the spicy mayo: In a small bowl, stir together 1/2 cup mayo, 1–2 tablespoons sriracha (to taste), 1 teaspoon rice vinegar or lemon juice, 1/2 teaspoon honey, a tiny grating of garlic, and 1/4 teaspoon soy sauce. Adjust salt, heat, and tang to your liking. Chill until serving.

Pan-sear option: Heat 1–2 tablespoons oil in a large nonstick skillet over medium-high. When shimmering, add salmon pieces in a single layer without crowding. Cook 1.5–2 minutes per side until deeply golden on at least two sides and just cooked through. Work in batches and add oil as needed.

Air-fryer option: Toss salmon with 1 tablespoon oil after coating. Air-fry at 400°F (205°C) for 7–9 minutes, shaking the basket halfway, until crispy and opaque in the center.

Oven option: Arrange salmon on a parchment-lined sheet, drizzle lightly with oil, and bake at 450°F (230°C) for 8–10 minutes. For extra crisp edges, broil 1–2 minutes at the end, watching closely.

Finish and serve: Squeeze fresh lemon over the hot bites. Sprinkle with sliced green onions and sesame seeds if you like. Serve with the spicy mayo on the side for dipping or drizzle it over the top.