Grilled Salmon with a Pineapple, Mango and Strawberry Salsa

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4 teaspoons olive oil, divided

4 (6-ounce) salmon fillets, skin-on

2 teaspoons Essence, recipe follows

1 teaspoon salt

1/2 teaspoon fresh ground black pepper

1 recipe Fruit Salsa, recipe follows

Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried oregano

1 tablespoon dried thyme

For the Fruit Salsa:

3/4 cup small diced pineapple

3/4 cup small diced mango

1/2 cup small diced strawberries

1/4 cup small diced red onion

1 jalapeno, stemmed, seeded and finely chopped

2 tablespoons chopped fresh mint leaves

2 tablespoons freshly squeezed orange juice

1 tablespoon freshly squeezed lime juice

1/4 teaspoon salt