In a mixing bowl, combine honey, 1/4 tsp. salt, and chipotle paste (to taste). Set aside.

Pat salmon dry and season flesh side with a pinch of salt and pepper.

Place salmon on prepared baking sheet, skin-side down. Top flesh side with 1 tsp. olive oil and 1/4 the chipotle-honey mixture (use less if spice-averse; reserve remaining for coating).

Roast in hot oven, 6 minutes.

Turn on broiler. Broil under hot broiler until caramelized and salmon reaches a minimum internal temperature of 145 degrees, 3-5 minutes.

Carefully remove from broiler.

Let cool, 5 minutes.

While salmon cooks and cools, continue recipe.

Halve lime. Cut one half into wedges and juice the other half.

Coarsely chop cilantro (no need to stem).

Drain and coarsely chop pineapples.

Stem jalapeño, halve, seed, remove ribs, and mince. Wash hands and cutting board after working with jalapeño.

In another mixing bowl, combine jalapeños (to taste), pineapples, half the cilantro (reserve remaining for garnish), 1 Tbsp. lime juice, and a pinch of salt. Set aside.

Add cabbage to another mixing bowl. Toss with 1 tsp. olive oil and a pinch of salt. Set aside.

After 5 minutes, remove salmon skin and discard. Flake salmon into 2" pieces.

Place a medium non-stick pan over medium-high heat. Add remaining chipotle-honey mixture (to taste) and flaked salmon to hot pan. Stir occasionally until coated and heated through, 2-3 minutes.

Remove from burner.

Wrap tortillas in a damp paper towel and microwave until warm, 30-60 seconds.

If tortillas come folded, keep folded.

Plate dish as pictured on front of card, filling tortillas with cabbage and salsa (to taste), then topping with salmon. Garnish with reserved cilantro and cheese. Squeeze lime wedges over to taste. Bon appétit!