Mix the cumin, curry, chili powder, allspice, cayenne pepper, and cinnamon together. Coat the salmon fillets with the spice mixture on the meat side and, if desired, the skin side, then season with sea salt.

Warm the oil in a skillet over medium-high heat. Place the salmon in the pan skin side down and cook for 3-5 minutes. Add more oil if needed to keep the fish from sticking.

Turn the salmon over and cook the meat side for another 3-5 minutes until the spice coating develops a browned crust.

Remove the skin from the mostly cooked salmon, keeping the meat in the skillet. Break the fish into small pieces and continue cooking until the pieces are fully cooked through and no longer translucent. Remove from heat once done.

Combine the diced mangoes, red onion, cilantro, lime juice, and avocado in a bowl. Stir gently until mixed and season with sea salt.

Mix the cooked white rice and black beans together. Season with several pinches of salt, adding a tablespoon of water if needed.

Divide the rice and bean mixture among bowls, then layer with the cooked salmon and mango salsa.