1-First Step: Prep the salmon and seasoning
Pat the salmon fillets dry with paper towels. This helps the seasoning stick and gives the fish a better sear. If you want, remove the skin before cooking, but leaving it on helps protect the fish and can create a crisp bottom.
In a small bowl, mix together 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/2 teaspoon chili powder, 1/2 teaspoon ancho chili powder, 1/4 teaspoon garlic powder, and 1/4 teaspoon onion powder. Rub the spice mix on the flesh side of the 1 pound salmon fillets. Coat it well so every bite has flavor.

2-Second Step: Warm the skillet
Set a large nonstick skillet over medium heat and add 1 1/2 tablespoons olive oil. Let the oil heat up for a minute or two. You want the pan hot enough to start browning the salmon skin right away, but not so hot that the oil smokes.
A good skillet matters here because it helps keep the fish from sticking and makes flipping easier. If you cook salmon often, this is a great time to use your favorite pan that heats evenly.

3-Third Step: Cook skin side down
Place the salmon in the skillet skin side down. Cook for 4 to 5 minutes without moving it. This gives the skin time to crisp and brown. Resist the urge to poke or slide it around too much.
The salmon is ready to flip when the bottom looks deeply browned and the fish lifts from the pan more easily. If the heat is too low, the skin may stay soft. If it is too high, the outside may brown too fast before the inside cooks through.

4-Fourth Step: Flip and finish cooking
Carefully turn the salmon over and cook for another 3 to 4 minutes. The fish should turn opaque and flake easily with a fork. Thicker fillets may need a little more time, while thin pieces may cook faster.
To check doneness, press gently with a fork at the thickest part. If it flakes but still looks moist, it is ready. The goal is tender salmon, not dry fish.

5-Final Step: Flake, warm the tortillas, and build the tacos
Transfer the cooked salmon to a plate and let it cool slightly. Then flake it into large pieces with a fork. Warming the tortillas makes a big difference, especially if you are using corn tortillas, because they become softer and less likely to tear.
Fill each tortilla with salmon, then top with fish taco slaw, chopped cilantro, sliced radishes, and lime wedges. The slaw adds crunch, the lime adds brightness, and the cilantro gives the tacos a fresh finish.