2tspNew Mexico or Kashmiri chile powderI used hot paprika or you can use paprika with a dash of cayenne
1tspground coriander
1tsp1tsp. ground cumin
4Tblsfresh lime juicedivided
3Tblsgrapeseed or vegetable oildivided
1tspkosher saltplus more to taste
11 1/2-lbskinless, boneless salmon filletcut into 2" pieces
For the Pineapple-Chile Salsa
1/2smallred onion, finely chopped
2serrano chiles, finely choppedor 1 jalapeno
2cchopped pineapple (from about ½ medium pineapple)
1/2cchopped cilantroplus some extra leaves for serving
Lime wedges and toasted corn or flour tortillas (for serving)
Instructions
Stir together ginger, garlic, chile powder, coriander, cumin, 2 Tbsp lime juice, 1 Tbsp oil, and 1 tsp kosher salt in a medium bowl to create a paste. Add salmon to bowl and toss until evenly coated. Let salmon sit at room temperature 15 minutes to marinate.
Meanwhile, mix red onion, chiles, pineapple, ½ cup cilantro, and remaining 2 Tbsp lime juice in a medium bowl to combine; season with salt. Set pineapple-chile salsa aside.
Heat remaining 2 Tbsp oil in a large nonstick skillet over medium-high. Add salmon and reduce heat to medium. Cook, undisturbed, until opaque all the way through and a browned crust forms underneath, about 5 minutes. Turn over and cook until second side is browned and flesh easily flakes with a fork, about 3 minutes. Transfer salmon to a plate and flake into large pieces with a fork (or indivuals can do the flaking on their own tacos); squeeze a couple of lime wedges over.
Serve salmon with pineapple salsa, cilantro, tortillas, and more lime wedges to build tacos.