To prepare the salsa, combine the mango, bell pepper, red onion, cilantro, 1 tbsp of lime juice, 1 tbsp BeeMaid honey and jalapeno in a medium bowl. Stir well and refrigerate until ready to use.
Whisk together the BeeMaid Honey, hot sauce and remaining lime juice in a small bowl.
Rinse salmon and pat dry; brush liberally with honey/hot sauce mixture. Place skin side up on a well oiled grill over medium heat; cook for 2 to 3 minutes until lightly charred. Turn and cook for 8 to 10 minutes more, basting liberally with sauce during cooking.
Remove from grill and transfer to a serving platter. Top with mango salsa.