Sear the salmon in a very hot non-stick pan or grill, about 2 minutes per side (the center should still be pink). Set aside to cool.
Dice the tomatoes and onion and place in a large bowl.
Tear the salmon into large chunks; add to the bowl.
Tear (or cut) the cilantro and add to the salmon and vegetables.
Season with salt and pepper.
Add the chili flakes, pour in the lemon juice and mango sauce and toss lightly.
I recommend chilling before serving to allow the flavors to blend. It’s really wonderful — no superlatives can suffice.