Preheat the grill to medium-high heat.

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

In a medium saucepan, combine jasmine rice, coconut milk, water, and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 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, prepare the mango salsa. In a bowl, combine diced mango, red onion, jalapeño, cilantro, lime juice, and salt. Mix well and set aside.

Place the salmon fillets on the grill and cook for about 4-5 minutes on each side, or until the salmon flakes easily with a fork and has nice grill marks.

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