In a medium mixing bowl, combine the diced yellow mango, tiny squares of purple red onion, bits of red bell pepper, and chopped green cilantro. Squeeze the juice from one fresh green lime wedge over the mixture, add a pinch of salt, and gently toss to combine. Set aside.

Preheat your grill pan over medium-high heat. Pat the salmon fillets completely dry with a paper towel. Lightly brush both sides of each fillet with olive oil, then season evenly with kosher salt and black pepper.

Place the fillets diagonally across the hot grill ridges. Do not touch or move them for 4 to 5 minutes to ensure prominent dark grill marks form. Gently flip the fillets and cook for an additional 3 to 4 minutes until the fish is opaque and flaky.

Transfer each hot fillet to a clean round white ceramic plate. Generously spoon the vibrant mango salsa over the top of the fish. Serve immediately with an extra fresh green lime wedge on the side.