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.
Stir together the spices to make the blackening seasoning. Generously rub the salmon pieces with the blackening seasoning.
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.
Flip the salmon onto the skin side. Cook until the fish easily flakes with a fork and the internal temperature reaches 130-135 degrees.
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!