Make the marinade. Pour boiling water into a heat-safe bowl with the chiles, allowing them to hydrate for about 10 minutes. Add in the drained chiles, orange juice, lime juice, vinegar, and spices into a blender. Puree until completely smooth.
Pat the salmon completely dry, both the meat and the skin-side. Set the salmon on a baking sheet, meat-side up. Brush a generous glaze of the marinade all over the meat of the salmon and allow it to rest at room temperature while you build the fire.
Preheat your grill to a medium-heat around 300°F for direct cooking with the grill grate (or leaning cage). Make sure the grill grate is at least 5-6 inches away from the coals, and the grates are very clean and oiled. Place the salmon directly over the coals, skin-side down and close the lid. If using a leaning cage, angle the salmon over the fire and monitor the temperature to ensure it stays at a medium heat, around 350°F, as much of the heat will escape. Cook until the salmon is 130°F internal temperature, spritzing with some pineapple juice along the way to keep it moist.
Place a pineapple, jalapenos, and onion directly into the coals. Nestle the pineapple in, making sure some of the sides are exposed to the coals as well. Rotate each of the ingredients and char until desired, pulling the pineapple out when it hits 195°F internal temperature.
Dice up the ingredients for the salsa, seasoning to taste. Serve with the salmon on fresh corn tortillas with sour cream or crema.