1-First Step: Prepare the mango salsa. Toss all salsa ingredients together in a bowl. Start with the mango, avocado, cilantro, red onion, jalapeño, honey, lime juice, and lime zest, then add salt to taste. Give it a quick stir and taste so you can adjust seasoning while it is easy to tweak.

2-Second Step: Cook the rice. Follow package instructions for your rice. You want it ready while the salmon cooks, so bowls can come together quickly.

3-Third Step: Preheat and prep the pan. Preheat oven to 475°F. Line a baking sheet with foil. For a crispier top, you will broil later at 500°F, monitoring closely so the sugar crust does not burn.

4-Fourth Step: Mix the spice paste. Mix spices with olive oil into a paste. In a bowl, combine brown sugar, smoked paprika, onion powder, garlic powder, chili powder, and kosher salt, then stir in olive oil until it looks like a thick rub.

5-Fifth Step: Season the salmon. Place salmon skin side down on the baking sheet and rub the paste over the top. Keep the skin on for cooking. It helps protect the flesh while it bakes.

6-Sixth Step: Bake the salmon. Bake for 6 to 12 minutes based on thickness and doneness. As it cooks, it should flake easily and turn opaque pink. For best results, start checking around 6 to 8 minutes.

7-Final Step: Build the bowls and finish. Serve rice in bowls, top with salmon flakes, and spoon salsa over. Add extra lime if desired. Let the salmon rest 2 to 3 minutes before serving so juices settle and each bite stays tender.