Using clean paper towels, thoroughly pat the skinless salmon fillets completely dry on all sides to remove surface moisture. Cut the salmon into uniform 1-inch (2.5 cm) bite-sized cubes.

In a medium mixing bowl, toss the salmon cubes with 1 tablespoon of olive oil, garlic powder, smoked paprika, sea salt, and cracked black pepper until evenly coated on every face.

Heat 1 tablespoon of high-smoke point avocado oil in a large 12-inch heavy-bottomed cast iron or stainless steel skillet over medium-high heat until hot and shimmering, just shy of smoking.

Carefully add the salmon cubes in a single, spaced layer (work in two batches if your pan is smaller to avoid overcrowding and steaming). Sear undisturbed for 2 to 3 minutes until a deeply caramelized golden crust forms on the bottom.

Using tongs or a thin spatula, quickly flip each cube and sear the opposite side for another 1 to 2 minutes until just cooked through and tender in the center.

Immediately reduce the heat to low (or slide the pan off the direct heat zone). Add the cubed unsalted butter and minced garlic into the skillet.

As the butter foams and bubbles, tilt the skillet slightly and use a large spoon to rapidly baste the hot foaming butter over the salmon bites for about 45 to 60 seconds until the garlic is fragrant and pale golden (do not let garlic burn).

Remove the skillet completely from heat. Pour in the fresh lemon juice and zest, then scatter the freshly minced dill and Italian parsley. Swirl gently so the pan sauce emulsifies into a glossy herb glaze.

Transfer the sizzling salmon bites into shallow serving bowls or plates, drizzling all remaining pan juices over the top. Garnish with fresh lemon slices and serve immediately with jasmine rice, roasted potatoes, or crisp seasonal greens.