use a sharp fillet knife to remove the salmon from the skin-- To do this slice down through the salmon, then before you hit the skin turn the knife sideways and slide it away from you along skin, repeat until the skin is completely removed

while you're skinning the salmon make sure to feel for bones and remove any that you feel, you don't want a surprise pin bone showing up

cut the salmon in about one inch cubes, smaller or bigger are fine

place in a plastic bag or a shallow bowl

mix dry spices cumin through garlic in a small bowl, toss with the salmon to coat

let rest for at least 20 minutes

prep your tortillas and fillings during this time

when you're ready to get cooking heat 1 teaspoon of oil in a 10 inch skillet over medium heat

swirl to coat the bottom

add half the salmon, let it sear for a 1-2 minutes, then carefully turn it over and cook for 1-2 minutes turning carefully as needed to cook through--do not cook for longer than 5 minutes or it will begin to flake and fall apart, you're going for cubes here

remove to a serving dish, sprinkle with a pinch of salt and repeat with the remaining salmon

serve with your desired toppings and tortillas