Moroccan Spiced Salmon with Sriracha Yogurt Sauce

For the Salmon:

• 1 teaspoon paprika
• 1/2 teaspoon ginger
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ground cardamom
• 1/4 teaspoon black pepper ground
• 1/4 teaspoon salt sea salt
• 2 teaspoons olive oil
• 4 wild salmon fillet skin on, 4-oz

For the Sauce:

• 1/2 cup Greek yogurt obviously the honey kind will make your sauce sweeter, so keep that in mind, plain or honey
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• 1 teaspoon sriracha or to taste (you can sub any hot sauce that you like)
• 2 cloves garlic smashed and minced
• 1 & 1/2 teaspoons ground coriander
• 1 & 1/2 teaspoons cumin ground
• salt Kosher salt and freshly ground, to taste
• black pepper Kosher salt and freshly ground, to taste