Pat the salmon fillets completely dry with paper towels. Slice into uniform 1-inch cubes. Place cubes in a bowl and gently toss with 1 tablespoon olive oil, sea salt, black pepper, garlic powder, and paprika.

Heat a 12-inch heavy cast iron skillet over medium-high heat until hot. Add the seasoned salmon cubes in a single, spaced layer (do not crowd the pan). Sear undisturbed for 2 minutes to form a crispy, golden-brown crust. Flip each cube using tongs and sear for an additional 2 minutes. Transfer salmon to a plate.

Lower the skillet heat to medium. Melt the unsalted butter in the skillet drippings. Add the minced garlic and sauté for 45 to 60 seconds until aromatic and pale golden.

Pour in the honey, low-sodium soy sauce, and freshly squeezed lemon juice. Stir continuously with a wooden spoon for 1 to 2 minutes as the glaze bubbles vigorously and thickens into a glossy amber syrup.

Return the seared salmon bites to the skillet. Gently toss and spoon the bubbling honey garlic glaze over each cube for 1 minute until sticky, glazed, and heated through to 140°F (60°C). Remove from heat immediately.

Garnish generously with toasted sesame seeds and sliced green scallions. Serve immediately over fluffy jasmine rice with lemon wedges.