1. Season salmon with salt, pepper, garlic powder, paprika.
2. In butter or oil brown salmon over medium high heat on each side.
3. Then with skin side down, layer wedges of ripe mango over the salmon.
4. Pour 1/2 cup of the Thai sweet chili sauce over mango and cover salmon, reduce heat to low and cook about 5 minutes more or until salmon fully cooked.
5. Remove cover and turn heat to high and cook several minutes more to reduce liquids a bit.
6. Cut salmon into 4 pieces and serve with some of the mango and sauce from the pan.
7. Rice and a vege make a nice accompaniment.
8. Note: Thai sweet chili sauce available at oriental ethnic grocers.