MANGO SALSA: In a large bowl, stir together mango, avocado, corn, red onion, jalapeño, lime juice, parsley, salt and pepper, and a drizzle of olive oil, until well combined. Refrigerate until ready to serve.
GRILLED SALMON: Preheat an outdoor grill on medium-high heat.
Rinse salmon under cold water and pat dry. Cut a piece of heavy-duty foil long and wide enough to fit the salmon; position foil on a large baking sheet. Place salmon flesh side up, on top of foil. Fold edges around salmon.
Remove all pin bones with pliers or tweezers. Season with Dan's Sweet & Spicy rub OR your favorite dry rub.
Grill salmon for 15-20 minutes (depending on thickness of your fillet) with the lid closed or until salmon flakes easily. Carefully remove fish to a baking sheet, top with mango salsa and enjoy!
Alternate Cooking Methods: Cook salmon skin side down (no need to turn) on an outdoor grill sprayed with non-stick spray if you do not want to use aluminum foil. (Although, foil makes clean-up a breeze.) OR Bake in a 425 degrees oven for 15-20 minutes or until fish flakes easily and is still moist. (Do not over-cook)