Make the salsa: in a medium mixing bowl, combine the cucumber, scallions, jalapeno, cilantro, lime juice, honey and salt. Toss to coat and set aside.
Make the aioli: in a small food processor or blender, combine the mayonnaise, jalapeno, garlic, lime juice, and sea salt. Puree until smooth. Transfer to a serving bowl and set aside covered with plastic wrap.
Make the salmon: preheat the broiler. In a small mixing bowl, stir together the cumin, paprika, chili powder, and cayenne. On parchment-lined baking sheet, arrange the salmon skin-side down. Drizzle the fillets with olive oil and season generously with sea salt, using your fingers to coat the skin thoroughly. Sprinkle the spice mixture evenly over the fillets. Transfer the pan to the oven and broil for 5 minutes, or until the top of the salmon is blackened and the meat is cooked to medium. Set aside to cool.
Meanwhile, wrap the tortillas in foil and transfer to a 350 degree oven to warm through.
Assemble the tacos: with two forks, flake apart the salmon into bite-sized pieces. Discard the skin. Stuff each warm tortilla with a layer of cabbage and salmon and garnish with the cucumber salsa and jalapeno aioli. Serve alongside extra lime wedges and cilantro leaves.
