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Place the salmon on a plate. Add the chili powder, paprika, and a pinch each of salt and pepper. Drizzle with 1 tablespoon olive oil, rubbing the seasonings and oil evenly into flesh.
Heat the 1 tablespoon olive oil in a large skillet over medium heat. When the oil shimmers, add the peppers, onion, and season with salt and pepper. Cook until charred on the edges, 3-5 minutes. Remove from the skillet.
To the same skillet, add 1 tablespoon olive oil. Add the salmon skin-side down, and cook for 2-3 minutes, until the salmon is crisp. Gently flip, and continue cooking the salmon for another 2-3 minutes, or until the salmon is cooked to your liking. Remove from the skillet. If desired, peel away the skin and discard.
To the same skillet, add the butter and garlic and cook until the garlic is fragrant, about 2 minutes. Add the lime juice, zest, honey, cilantro, and basil. Bring to a simmer, then remove from the heat and slide the salmon back into the sauce.
To make the salsa, in a small bowl, combine the mango, jalapeño, lime zest, and lime juice.
To serve, plate each piece of salmon over the rice or quinoa. Top with peppers and salsa, then spoon the sauce over top. Serve with additional herbs and lime.