Preheat oven to 475°F. For the chili garlic mayo, in a small bowl mix the mayonnaise, chili garlic sauce, 2 tsp. ginger and garlic.
For the garlic scallion panko crust, add in another bowl, the panko, 2 tbsp. ginger, scallions, sesame oil, salt and pepper and mix well.
Next, season your salmon with salt and pepper on both sides. Add about 1½ tablespoons of the mayonnaise mixture on top of each seasoned salmon fillet, followed by 2 tablespoons of crust mixture. Bake in oven for 8 to 10 minutes or until desired doneness. Cooking time may vary depending on the thickness of fillet. Enjoy with your favorite side dishes.