Combine orange juice, lime juice, sherry, cilantro, chipotle pepper, honey, and half of the salt and pepper. Divide in half; whisk oil into half of the mixture for dressing. Set aside.
Place salmon in a self-sealing plastic bag set in a shallow dish; pour in the remaining citrus mixture. Seal bag. Let stand at room temperature 30 minutes, turning bag several times. Remove from marinade; sprinkle with remaining salt and pepper. Grill skin-side up directly over medium coals 8 to 12 minutes or until fish begins to flake easily when tested with a fork. Before serving, remove skin from fish.
Meanwhile combine greens, mango, red pepper, red onion, and reserved dressing mixture. Divide evenly among four dinner plates. Top each with a salmon fillet. Makes 4 servings.