Preheat the grill to medium-high heat.

In a small bowl, mix olive oil, garlic powder, paprika, salt, and pepper. Brush the mixture over the salmon fillets.

In a medium saucepan, combine jasmine rice, coconut milk, and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until rice is tender and liquid is absorbed. Remove from heat and let it sit covered for 5 minutes.

While the rice is resting, grill the salmon fillets for about 4-5 minutes per side, or until they are cooked through and have nice grill marks.

In a separate bowl, combine diced mango, red onion, cilantro, lime juice, and jalapeño (if using). Mix well to create the mango salsa.

Fluff the coconut rice with a fork and serve it alongside the grilled salmon topped with mango salsa.