Grilled Salmon with Mango Salsa

Combine the mango, red onion, red bell pepper, jalapeños, cilantro, and lime juice in a medium bowl, cover with a lid or plastic wrap, and place in your refrigerator until the salmon is ready to serve. (no longer than 4 days.)

In a large bowl, whisk together the soy sauce, olive oil, lime juice, garlic, salt, pepper, smoked paprika, and Dijon mustard until well combined.
Check your salmon filets for fine bones and use tweezers to remove any you might find. Place the fillets in your marinade and cover the bowl with a lid or plastic wrap. Or, if you prefer, you can place them in a zip lock bag to marinate. Refrigerate for 1-3 hours.
Remove the salmon from your refrigerator and let them sit at room temperature while you preheat your grill and oil the grates well.
Place salmon on the grill for about 7 minutes per side or until they flake easily with a fork.
Remove them from the grill and serve warm topped with mango salsa, cilantro, and lime wedges.