Place a large, heavy-bottomed skillet over medium high heat. Spray the pan with cooking oil. Add the salmon cubes and sear the fish lightly on all sides, for no more than 30 seconds per side. Use a slotted spatula to carefully transfer the fish to a plate. Quickly return the pan to the burner and raise the heat to HIGH. Add the honey, sriracha, soy sauce, rice vinegar, garlic, and ginger to the pan and stir to combine. When the sauce reaches a boil, stir until the sauce is bubbly and thick and darkened, about 3 minutes, turning the heat down to medium if the sauce darkens too quickly. Add the salmon cubes and gently toss n the sauce before gently transferring to a serving dish.