Hot Honey Garlic Salmon

If the salmon fillets have skin, remove it, then cut the flesh into large bite‑sized cubes and pat dry with paper towels.

In a large bowl, whisk together olive oil, rice vinegar, soy sauce, honey, the minced garlic, garlic powder, onion powder, paprika, black pepper, and salt.

Add the cubed salmon to the bowl, toss to coat evenly, and let it marinate for at least 2 minutes (longer if time permits).

Heat the neutral oil in a large skillet over medium‑low heat until shimmering.

Place the salmon pieces in the skillet in a single layer; cook for about 3 minutes on each side until the exterior is golden and the interior is just cooked through. Remove the salmon to a plate and set aside, reserving the leftover marinade.

Reduce the heat to low, add the unsalted butter to the same skillet, and once melted, pour in the reserved marinade.

Simmer the sauce for 2–3 minutes, stirring occasionally, until it thickens slightly and any raw fish juices are cooked out; return the salmon to the pan and baste with the buttery glaze.

Stir in the thinly sliced green onions, allowing them to wilt briefly, then remove the pan from heat.

While the salmon finishes cooking, prepare the Sriracha garlic aioli: combine mayonnaise, the additional minced garlic, lime juice, and Sriracha in a small bowl; mix until smooth and adjust heat level to taste.

Serve the glazed salmon over a bed of cooked jasmine rice, drizzle with the aioli, and garnish with extra green onion slices for color.