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Rinse salmon fillets under cold running water and pat dry with paper towels. Dribble lemon juice and kosher salt over fillets and set aside for about 20 minutes. If weather is hot, put fillets in refrigerator.
Cook salmon fillets over charcoal grill or under oven broiler for about seven minutes or until fish flakes easily. Top with capers during the last minute of cooking. DO NOT OVERCOOK.
While salmon is cooking, heat a non-stick skillet over high heat. Add red peppers, dash of kosher salt and cook for five minutes. Turn off heat, add diced mangoes and mix well.
Serve salmon with hot steamed rice and mango-pepper on the side.
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