Step 1: Prepare the salmon balls. In a large bowl, combine the finely chopped salmon, panko breadcrumbs, beaten egg, chopped cilantro, grated ginger, minced garlic, 1 teaspoon soy sauce, salt, and pepper. Mix gently until just combined.
Step 2: Form the salmon mixture into approximately 1-inch balls. You should get about 18-20 balls. Place them on a plate and chill in the refrigerator for at least 15-20 minutes to help them firm up.
Step 3: While the salmon balls chill, prepare the creamy garlic sauce. In a small bowl, whisk together the mayonnaise (or Greek yogurt), minced garlic, chopped chives, lemon juice, sugar, and salt and pepper to taste. Refrigerate until ready to serve.
Step 4: Prepare the sweet chili glaze. In another small bowl, whisk together the sweet chili sauce, lime juice, and 1 teaspoon soy sauce. Set aside.
Step 5: Cook the salmon balls. Heat 2 tablespoons of olive oil in a large non-stick skillet over medium heat. Add the salmon balls in a single layer, ensuring not to overcrowd the pan. Cook for 3-4 minutes per side, turning occasionally, until golden brown and cooked through.
Step 6: Once cooked, remove the salmon balls from the skillet and drain any excess oil if necessary. Add the sweet chili glaze to the skillet (if enough space, or toss the balls in a separate bowl with the glaze) and bring to a simmer. Add the cooked salmon balls back to the skillet and gently toss them in the glaze until evenly coated and glossy.
Step 7: Serve immediately with the creamy garlic sauce on the side. Garnish with extra fresh cilantro or chives if desired.