Place the salmon fillet on a clean cutting board and use a sharp knife to cut it into evenly sized bite-sized cubes, removing any skin if still attached, and gently pat each piece dry with paper towels to remove excess moisture.

Transfer the salmon pieces into a bowl, drizzle with olive oil, and sprinkle garlic powder, paprika, salt, and black pepper over them, then gently toss until all pieces are evenly coated with seasoning.

Heat a non-stick skillet over medium heat and allow it to warm up properly before adding the salmon, ensuring the pan is hot enough to create a light sear.

Place the salmon cubes into the skillet in a single layer, leaving space between each piece so they cook evenly and develop a crispy exterior instead of steaming.

Let the salmon cook undisturbed for about 2–3 minutes until the bottom side turns golden and slightly crisp, then carefully flip each piece using tongs or a spatula.

Continue cooking and turning the salmon occasionally until all sides are evenly browned and the inside is fully cooked but still tender and juicy.

While the salmon is cooking, prepare the sauce by combining mayonnaise, sugar-free chili sauce, hot sauce, lemon juice, and powdered sweetener in a bowl, mixing until smooth and creamy.

Once the salmon bites are cooked, remove them from the skillet and either toss them gently in the sauce or drizzle the sauce over the top, depending on your preference.

Serve immediately while hot and crispy, optionally garnished with green onions or sesame seeds for added flavor and presentation.