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To make the spice rub, combine the brown sugar, paprika, onion and garlic powders, chilli flakes and olive oil in a small bowl. Rub the spice mix all over the salmon fillets and set them aside.
For the mango salsa, place the mango, corn, onion, jalapeno and coriander in a medium bowl. Toss them together, then add the diced avocado. Mix the olive oil with the honey, lime juice and salt in a small bowl and drizzle over the salsa. Gently toss to combine.
Heat 1 tablespoon of olive oil in a large frying pan over medium heat. Add the salmon, skin-side down (if it has skin), press down with a spatula and fry for 3-4 minutes on each side until golden and just cooked through. Remove the salmon from the pan, but keep the pan juices.
Divide the cooked rice among 4 serving bowls. Top with the crispy salmon and pour on the reserved pan juices. Divide the mango salsa among the bowls and serve.