Preheat oven to 400℉ and line a baking sheet with tin foil or a silicone baking mat.
In a large bowl, add your chopped salmon (in 1" pieces) as well as the sesame oil, soy sauce, honey and garlic powder. Mix until each salmon piece is well coated.
Evenly distribute the salmon bites on the prepared baking sheet. Bake for 10 minutes or until the salmon flakes with gentle pressure from a fork.
While the salmon is baking, prepare the Chili Mayo. In a small bowl or measuring up, mix the mayonnaise, soy sauce, chili garlic sauce and honey. Stir well and adjust the flavours as preferred. Set aside.
Once the salmon is cooked, serve on top of rice and pair with your choice of vegetable. Adding a side or topping of seaweed is a great way to amplify the flavours in this dish. Drizzle the chili mayo on top of the salmon and add a sprinkle of sesame seeds. Enjoy!
Notes
Salmon
The fishing industry is a complicated and controversial discussion these days so I recommend you pick the fish that best suits your preferences, values and budget.
Soy sauce
To make this recipe gluten-free, opt for gluten-free soy sauce or tamari.
Honey
You can play around with the amount of honey you use in this recipe, depending on your desired level of sweetness. You can also use maple syrup instead. Omit it altogether if you don't want the sweet component.
Garlic powder
Using crushed garlic cloves instead of garlic powder is also an option. One clove is equivalent to 1/4 tsp of garlic powder, so I would recommend at least 2 garlic cloves for this recipe.
Chili Mayonnaise:
Chili garlic sauce
Whether you have chili garlic sauce or sweet chili sauce, either product will work in this dressing.
Honey
Again, you can also use maple syrup if you prefer.
Feel free to taste as you go with this recipe and adjust the flavours as you see fit.