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Make the mango salsa by combining the diced mango, red bell pepper, jalapeño, red onion, avocado, garlic, lime juice, salt, and pepper. Refrigerate while preparing the rest of the dish.
Make the marinade/glaze by combining the soy sauce, honey, sriracha, grated garlic, grated ginger, lime juice, salt, pepper, and smoked paprika (if using). Coat the salmon fillets in the marinade and let marinate for up to 1 hour.
Make the coconut rice by toasting the olive oil, smashed garlic, and ginger slices in a saucepan. Add the rinsed jasmine rice, coconut milk, water, salt, and sugar (if using). Bring to a boil, then cover and simmer until the rice is cooked through.
Heat a non-stick or cast-iron skillet over medium-high heat. Sear the salmon fillets, skin-side down first, until they release easily from the pan. Flip and continue cooking until the salmon is cooked through.
Pour the reserved marinade over the salmon and baste to create a sticky glaze, reducing the heat if necessary to prevent burning.
Fluff the coconut rice and serve the salmon and mango salsa over the rice. Garnish with Thai basil or cilantro.