Preheat the grill to 400˚F.
Sprinkle salmon fillets with olive oil and season with salt and pepper.
In a small mixing bowl combine sweet paprika, chili powder, garlic powder, cumin, and coriander; mix until thoroughly combined.
Rub the spice mixture all over the fillets.
Brush clean grill grates with olive oil.
Place salmon on the grill; close the lid and cook for 5 to 7 minutes, or until cooked half way up the fillet.If salmon is with skin, place the salmon skin-side down, first. Using a fish spatula, flip over the fillets and continue to cook for 4 more minutes, or until cooked through. Cooking time will depend on the thickness of the fillets. Use an Instant Read Thermometer to check for doneness; salmon is cooked through when internal temperature registers at 145˚F.
In the meantime, prepare the salsa:
In a mixing bowl combine diced avocado, jalapeno, tomatoes, cilantro, onions, salt, pepper, olive oil, and lime juice; mix. Taste and adjust accordingly.
Spoon salsa over cooked salmon and serve.