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In a large bowl, whisk together the soy sauce, olive oil, maple syrup, lime juice, garlic, and spices. Add the salmon filets and toss to coat the salmon in the marinade. Cover with plastic wrap and marinate in the fridge for at least 20 minutes or overnight (no longer than a day).
While it’s marinating, dice and chop the avocado, mango, pepper, cilantro, jalapeño, and red onion. Squeeze the lime juice on top and sprinkle with salt. Toss to coat, taste, and add more lime juice and salt as needed.
When you’re ready to cook the salmon, clean grill grates and brush them with an oiled kitchen towel or paper towels. Heat grill to medium high heat (400-450°F).
Remove the salmon from the marinade and shake off any excess marinade. Discard leftover marinade.
Place the salmon on the grill skin-side-down and grill the salmon for 7-9 minutes, flipping halfway through. Remove the salmon from the heat when it reaches 135-140°F.
Serve immediately with prepared mango salsa.