Salmon Tacos With Pineapple-Chile Salsa Recipe

1

2″ piece ginger, peeled, finely grated

2

garlic cloves, finely grated

2

tsp. New Mexico or Kashmiri chile powder

1

tsp. ground coriander

1

tsp. ground cumin

4

Tbsp. fresh lime juice, divided

3

Tbsp. grapeseed or vegetable oil, divided

1

½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, plus more

1

1½-lb. skinless, boneless salmon fillet, cut into 2″ pieces

½

small red onion, finely chopped

2

serrano chiles, finely chopped

2

cups chopped pineapple (from about ½ medium pineapple)

½

cup chopped cilantro, plus leaves for serving

Lime wedges and toasted corn tortillas (for serving)