Step 1

Heat 2 tablespoons of extra virgin olive oil in a medium skillet over medium high heat. Season both sides of your salmon pieces with BBQ seasoning, garlic powder, cracked black pepper, and cayenne pepper.

Step 2

Cook salmon in preheated skillet for 4-5 minutes per side, until salmon is just about cooked through and flakes easily with a fork. You may to need to flip the salmon a few times to keep it from charring.

Step 3

Break salmon apart with a spatula or wooden spoon and add BBQ sauce to pan with salmon. Continue to cook salmon for 2-3 minutes longer, while continuing to break apart until shredded and well mixed with BBQ sauce. Remove pan from heat.

Step 4

Preheat oven broiler while you assemble the nachos.

Step 5

Spread tortilla chips out on a 9x13 baking sheet. Try to spread them out into an even layer. Some chips will overlap - this is fine. Use tongs or a large spoon to spread BBQ salmon evenly over top of tortilla chips.

Step 6

Top nachos evenly with shredded cheddar cheese and drizzle remaining BBQ sauce over top. Add pickled jalapeno slices. Transfer pan to oven and cook under the broiler for 2-3 minutes, until cheese is melted and bubbly.

Step 7

Garnish nachos with sliced green onions and enjoy!