b'Smear the salmon rub mixture over the flesh side of the salmon, and rub it into the salmon flesh. Let stand for 5 minutes.Sear the salmon, flesh side down, for 2 minutes. Turn the salmon over, cover the grill, and cook another 6 to 8 minutes, until the salmon just flakes when pressed with a fork.Alternatively, place the salmon on the grill, skin side down, and cook, covered, for 8 to 12 minutes, until the skin is charred and crisp and easily removed.TO PREPARE THE SUMMER MANGO SALSA:Combine and toss all the salsa ingredients just before serving. Season the salsa with the reserved salmon rub.TO SERVE:Serve the sockeye fillets warm, topped with summer mango salsa and the juices.CHEF STELLINOS SUGGESTED WINE PAIRING:Artesa Carneros Chardonnay194'