Thoroughly mix all of the rub ingredients in a glass bowl and set aside. Cooks Note: Can be sealed in storage bag or jar for up to 1 week. This will make about 6 cups.
Combine all of the ensalada ingredients in a glass bowl and mix well. Set aside for tacos.
Cut the salmon fillet into 3 equal parts and arrange on the pre-soaked cedar planks. Cover the salmon liberally with the spice rub (approximately 1 cup per pound). It is ok if some spice rub falls onto the plank.
Heat the grill to high.
Put the salmon planks over very hot mesquite/oak or hickory coals and cover the grill until the spice rub has melted to form a coating over salmon and plank, about 7 to 10 minutes. Remove the cover from the grill. If the planks flame up be sure the flames do not scorch the fillet, as the taste of burned sugar should not be the dominating flavor.
Remove the salmon planks from the grill and loosely cover with foil. Allow the fillets to rest for 2 to 3 minutes.
Add the fillets to a large bowl and set aside. In the meantime, toast the corn tortillas over the hot coals or on a preheated comal.
Add the ensalada to the bowl with the salmon and stir lightly to combine.
Using 2 overlapping toasted corn tortillas, scoop some of the salmon mixture onto the tortillas and top with some of the cheese. Repeat with the remaining tortillas and filling. For authentic Baja style service, use simple paper boats for serving vessels. The boats will allow the tacos to stand upright for better presentation.
Recipe courtesy of John Aspra Epicurean Cowboy