• To make the salmon: 
• In a small bowl, combine the spices.
• Parchment-only method: place the fish skin-side down on a sheet of parchment paper lining a baking sheet. Spread the rub mixture over the salmon on the flesh side only. Place a second sheet of parchment on top of the fish, fold in the sides, then the top and bottom to form a packet. Tie the packet closed using baking string.
• Silpat-parchment method: Place a silpat in the baking sheet and place the salmon on it skin side down. Coat the non-skin side with the spice-garlic rub. Gently press a sheet of parchment paper over the top of the fish so that it's completely covered and the rub holds the paper in place.
• Bake the fish at 350 degrees F for 20 minutes or until a thicker part of the edge flakes with a fork. (note: we prefer it slightly underdone, so it’s more tender - bake for longer if you like it thoroughly cooked in the middle)

To make the yogurt-lime crema:

• Blend all the ingredients in a hand-held food processor. Scrape down the sides to get all the small bits of the ingredients.
• If you want a sauce that you will drizzle, rather than spoon on, add up to ¼ cup water. I hate to dilute this tasty sauce with the water, which is why my “drizzle” looks like “fingerpaint”.
• This sauce is very customizable, and you could use half mayo and half yogurt if plain yogurt is a little sour for you.

To assemble the tacos:

• Soften the tortillas by your preferred method. We moisten the tortillas and warm them in a non-stick skillet on the stove-top until they are soft and flexible or microwave them in a single layer on a plate, about 40 seconds per 2-3 corn tortillas. 
• Fill each tortilla with a bottom layer of crema, lettuce or cabbage, avocado wedges, pickled onion, and 2-3 tablespoons of salmon.
• Garnish with a sprinkle of cilantro, a drizzle of fresh lime and a drizzle of yogurt-avocado crema.