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Place the salmon on a baking sheet, skinned side down, cover with plastic wrap and refrigerate until ready to grill.
Combine the olive oil, Fredericksburg Farms Citrus Garlic Bread Dipping Mix, salt, and Fredericksburg Farms Sweet Mango Pepper Sauce in a jar with tight-fitting lid. Shake to blend well, then set aside for 30 minutes to allow flavors to meld.
Preheat a gas grill to medium heat, or prepare a hardwood charcoal fire in BBQ grill. (Allow flames to cook down to the point where the coals are glowing red, covered by white ash.)
Brush the top of the fish liberally with the olive oil mixture. Place fish on grill, skinned side down and grill for 3 minutes. Turn fish over and baste with the olive oil mixture. Cook an additional 2 minutes. Invert fish, skinned side down, onto baking sheet and cut into desired portions. Drizzle a portion of the remaining olive oil mixture over each serving.
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