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Remove the skin from the salmon and cut into roughly 1 inch pieces.
You can either have the butcher remove the skin, or simply pour boiling water over the skin and then peel it off.
Melt the butter in a skillet over medium heat.
Once hot, add the salmon pieces and saute on each side until golden and crispy, about 2 minutes each side.
Meanwhile, whisk together all remaining sauce ingredients in a small dish.
Once the salmon is crispy, pour in the sauce and saute until the sauce thickens. There will be extra sauce, but I like to drizzle it on top of the rice.
While it's thickening, combine all ingredients for the mango salsa.
Serve the salmon over rice, then top with the mango salsa and red pepper flakes for spice if desired.