Into a large zip-top bag or mixing bowl add the cubed salmon, paprika, garlic powder, onion powder, kosher salt and pepper. Close the zip-top bag and shake or toss to combine. Then add the cornstarch, shaking or tossing to completely coat the salmon cubes.

In a large frying pan, add the oil and heat over medium heat until the oil is hot. To tell if the oil is hot enough, dip a wooden chopstick or end of a wooden spoon into the oil, if bubbles form around the chopstick then it is hot enough.

Carefully place the salmon piece into the hot oil, leaving room in between pieces. You may have to fry the salmon in batches depending on the size of your pan. Shallow fry the salmon, flipping as required, until it is golden and crispy on all sides and it is cooked thoroughly to an internal temperature of 145°F. Transfer to a paper towel lined plate to drain.

Pour the prepared honey garlic sauce over top of the salmon and gently toss to coat. Top with thinly sliced scallions and sesame seeds (optional). Serve.

To a small saucepan, add the soy sauce, honey, brown sugar, five cloves of minced garlic, and rice vinegar. In a separate small bowl, stir together the cornstarch and water and add it into the saucepan. Cook over medium heat, whisking consistently until the sauce comes to a boil. Lower the heat to medium-low and let cook untouched for five minutes. Remove from heat, and stir in the remaining minced garlic.