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Sprinkle the salmon fillet with a generously with the spice mix and rest the fish for 1 hour.
Roast the salmon in the oven until fully cooked, 15 to 20 minutes. Remove the salmon from the oven and cool slightly. Flake the salmon into medium chunks and season with salt and pepper.
For plating: Heat a cast-iron griddle over high heat until the griddle begins to smoke. Warm the tortillas on the griddle without any oil, just until they are pliable.
Heat the oil on the griddle and add the flaked salmon to bring back up to temperature if the salmon has cooled. (If the salmon is hot out of the oven skip this step.)