Marinate the salmon. Cut the salmon into 1 inch cubes, then pat them dry and place into a medium sized bowl. Add the olive oil, paprika, garlic powder, onion powder, cumin, honey, and soy sauce, mixing until well combined. You can let the salmon marinate from 30 minutes up to 1 hour, or you can cook immediately, if needed.

Make the salsa. In a bowl, mix together the diced mango, avocado, cilantro, and lime juice until combined, then set aside or refrigerate until use.

Assemble the bowls. Heat a large cast-iron skillet with olive oil over medium-high heat, then add the salmon. Reduce the heat slightly and cook until opaque at the center, around 4-5 minutes. Flip the salmon over and finish cooking. Once removed from the heat, brush the salmon with barbecue sauce, if desired.

Top bowls of rice with the salmon and spoon over the prepared salsa. Serve with edamame and enjoy!