Cut the fresh salmon fillet into even 1 to 1.5-inch cubes, pat dry, and season with salt and pepper.

In a medium bowl, whisk together sweet chili sauce, soy sauce, minced garlic, and grated ginger.

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

Add salmon cubes in a single layer and cook undisturbed for 2 minutes.

Flip the salmon pieces, pour the marinade over them, and cook for an additional 1-2 minutes.

In a separate bowl, combine Greek yogurt, lime juice, lime zest, honey, and minced garlic to make the dip.

Transfer salmon bites to a serving platter, garnish with sesame seeds and green onions, and serve with the lime yogurt dip.