Prep the oven or pan: Heat the oven to 400°F (205°C). Line a baking sheet with parchment for easy cleanup. If pan-searing, keep a large skillet ready and preheat it over medium-high just before cooking.

Mix the rub: In a small bowl, combine chili powder, cumin, garlic powder, 1 teaspoon kosher salt, and a few grinds of black pepper. Add lime zest from 1 lime, juice of 1 lime, olive oil, and honey. Stir to form a loose paste.

Season the salmon: Pat salmon dry. Spread the chili-lime mixture evenly over the top and sides of each fillet. Let it sit for 10 minutes while you make the salsa.

Make the mango salsa: In a medium bowl, combine diced mango, red bell pepper, red onion, cilantro, and jalapeño (if using). Add the juice of 1 lime, a pinch of salt, and a drizzle of olive oil. Toss gently and taste. Adjust salt or lime as needed.

Cook the salmon (oven method): Place fillets skin-side down on the prepared sheet. Roast for 9–12 minutes, depending on thickness, until the salmon flakes easily but is still slightly translucent in the center. For a light char, broil for the last 1–2 minutes.

Cook the salmon (pan-sear option): Heat a thin layer of oil in the skillet. Place salmon skin-side up first for 2–3 minutes to build a crust. Flip and cook skin-side down for 3–5 minutes more, until just cooked through.

Rest and plate: Let salmon rest 2 minutes. Spoon mango salsa on top or serve on the side. Add lime wedges for squeezing and a sprinkle of extra cilantro if you like.