Lay out a sheet of aluminum foil and pop your salmon fillets in the middle.
Spray or brush the salmon with a little oil to allow the rub to stick to the frozen fish.
Mix all the spices in a cup and cover the top of each piece of salmon generously. This rub mix should b enough to coat 4-6 fillets.
Fold the foil up around the fish, crimping the edges together. You want to create a tent to trap in the steam as it cooks.
Pop in the oven and cook for 30 minutes. You can open the foil up for the last 10 minutes of cooking time if you like.
Meanwhile pop the frozen mango, sweetcorn, onion, coriander & chilli into a freezer bag. Secure the bag and pop it into a bowl of warm water to defrost. If you're a little more organised than me you can defrost this earlier in the day.
When it is mostly defrosted, remove from the bag and chop the mango into smaller pieces (about the size of the sweetcorn).
Cook the rice according to the packet and serve with the jerk salmon and mango salsa