In a bowl, mix together diced pineapple, jalapeño, red onions, cilantro, juice from 1 lime, and salt until combined. Place in the fridge to set while you make the salmon.
In another bowl, add the smoked paprika, cayenne, chili powder, cumin, oregano, salt and pepper and mix together until combined.
Lay the salmon filets on a clean work surface and sprinkle the blackened seasoning evenly over each filet, rubbing it on all sides.
In a nonstick skillet, heat oil over medium-high heat. Cook salmon fillets, skin side up, for 5 minutes. Flip the filet and cook for another 5 minutes. Make sure to cook salmon until internal temperature reads 145 degrees F on a food thermometer.
Transfer to a plate. Serve with white rice or a salad. Enjoy!