Wrap the tortillas tightly in foil. Place in a 350-degree oven for 10 minutes to warm. Remove after 10 minutes. The foil will keep the tortillas warm.
1
Stir together the spices to make the blackening seasoning. Generously rub the salmon pieces with the blackening seasoning.
2
Heat canola oil just until it begins to smoke. Carefully add the salmon seasoning-side down and turn the heat down to medium. Cook until the blackening exterior develops.
3
Flip the salmon onto the skin side. Cook until the fish easily flakes with a fork and the internal temperature reaches 130-135 degrees.
4
Remove fish from skillet. Use a fork to flake into bite-size pieces. Fill the warm tortillas with blackened salmon, pineapple pico de gallo and desired toppings. Enjoy!
5