In a large bowl, whisk together the olive oil, minced garlic, chili paste, soy sauce, honey, lime juice, salt, and pepper to create a marinade for the salmon.
Add the salmon fillets to the marinade, ensuring they are well-coated. Let them marinate for about 10 minutes.
While the salmon is marinating, prepare the mango and cucumber salad. In a mixing bowl, combine the diced mangoes, diced cucumber, red bell pepper, red onion, and chopped cilantro.
Drizzle lime juice over the salad and season with salt and pepper. Toss gently to combine, and set aside.
Heat a non-stick skillet over medium-high heat. Remove the salmon from the marinade, allowing excess sauce to drip off.
Place the salmon fillets skin-side down in the skillet and cook for about 4-5 minutes. Flip the fillets and cook for an additional 3-4 minutes, or until the salmon is cooked through and flaky.
Once the salmon is done, transfer it to a serving plate and serve with the mango and cucumber salad on the side.