Pat the salmon fillets dry with a paper towel. Season with garlic powder, ground ginger, salt, and black pepper. Brush 1/4 cup of sweet chili sauce over the salmon and let it marinate while preparing the glaze.

In a saucepan over medium heat, combine remaining sweet chili sauce, lemon juice, soy sauce, and smoked paprika. Stir continuously until thicken, about 2-5 minutes. Remove from heat and let cool for 15-20 minutes.

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper and place marinated salmon skin-side down. Bake for 10-15 minutes until fish is opaque.

Brush the cooled glaze over the salmon after baking. Let rest for 3-5 minutes before serving.

Drizzle with Kewpie mayo and garnish with sesame seeds, green onions, and crushed red pepper flakes. Serve with steamed rice or roasted vegetables.