In a bowl, mix together whole-egg mayonnaise, sweet chilli sauce, sriracha, honey, lime juice, sweet paprika, onion powder, and black pepper to create the sauce.

Add the salmon cubes to the sauce and toss to coat evenly.

Heat 2 tablespoons of olive oil in a pan over medium-high heat.

Add the coated salmon cubes to the pan and cook for 4-5 minutes, turning occasionally, until cooked through.

In a separate bowl, combine edamame beans, spring onion, coriander, soy sauce, rice wine vinegar, and sesame oil (if using).

Serve the cooked salmon over the edamame mixture, garnishing with extra spring onion if desired.