Rub the garlic salt, paprika, sugar
and some seasoning into the flesh
of the salmon fillet. Heat grill to high.
Mix the yogurt, chipotle paste or hot
sauce and lime juice together in a bowl
with some seasoning, and set aside.
Place the salmon on a baking tray lined
with foil and grill, skin-side down, for
7-8 mins until cooked through. Remove
from the grill and carefully peel off
and discard the skin.
Flake the salmon into large chunks and
serve with the warmed tortillas, chipotle
yogurt, shredded cabbage, coriander,
jalapeños and lime wedges. Add a shake
of hot sauce, if you like it spicy.