While the oven preheats, make both components that require no cooking. In a small bowl, whisk together the mayonnaise, sweet chili sauce, soy sauce, freshly minced garlic, and crushed red pepper flakes until smooth and well combined—this is your bang bang sauce. In a separate medium bowl, gently fold together the diced avocado, diced cucumber, fresh cilantro, lime juice, honey, and rice vinegar to create the salsa. Season the salsa lightly with a pinch of salt. I like to make the salsa just before serving to keep the avocado from browning, but if you prepare it now, the lime juice will help prevent oxidation.

Preheat your oven to 400°F. Pat the salmon fillets completely dry with paper towels—this is essential for better browning and sauce adhesion. In a small bowl, mix together the kosher salt, onion powder, garlic powder, and smoked paprika. Season both sides of each salmon fillet generously with this spice mixture, rubbing it in gently so it adheres well.

Arrange the seasoned salmon fillets skin-side down on a lined baking sheet or parchment paper. Spoon or brush the bang bang sauce from Step 1 generously over the top of each fillet, coating them evenly. Bake in the preheated 400°F oven for 12 minutes, until the salmon is almost cooked through but still slightly translucent in the very center. For the final touch, switch to broil and broil for 1 minute to caramelize the sauce slightly and create a beautiful glaze. I find this quick broil step adds wonderful depth and a slight char to the sauce without overcooking the delicate fish.

Remove the salmon from the oven and let it rest for 2 minutes. Divide your cooked rice among serving plates and top each portion with a salmon fillet. Generously spoon the avocado cucumber salsa from Step 1 over and around each piece of salmon, allowing some of the bright, fresh salsa to cascade onto the rice.