Begin by cutting the salmon fillet into even 1 to 1.5-inch cubes. Pat them dry and season with salt and pepper.

In a mixing bowl, combine sweet chili sauce, soy sauce, minced garlic, and grated ginger. Whisk until smooth.

Heat olive oil in a nonstick skillet over medium-high heat until shimmering.

Add salmon cubes in a single layer. Cook without moving for about 2 minutes until golden brown.

Gently flip salmon cubes and pour the sauce over. Cook for an additional 1-2 minutes until the salmon is opaque.

Remove from heat, transfer to a serving platter and garnish with sesame seeds and green onions.

Whisk together Greek yogurt, lime juice, lime zest, honey, and a pinch of salt and pepper in a bowl for dip.