Finely crush the almonds in a gallon-sized Ziploc bag by pounding them with a wooden rolling pin or heavy-bottomed skillet. To the bag, add the chili powder, paprika, turmeric, garlic powder and salt. Shake to mix completely.

Spray both sides of the salmon fillets lightly with the cooking spray. Evenly coat both sides of each fillet with the rub. Pressing lightly with your hands to adhere.

In a large, non-stick skillet, melt the coconut oil over medium heat. Add the fillets and cook on the first side for 6 minutes, covered. Remove the pan lid and flip the salmon fillets. Continue to cook, at least an additional 5 minutes, uncovered, on the second side, until the internal temperature of the salmon reaches 145 degrees. The time it takes to cook will vary depending on the thickness of your fillets and if you are cooking on a gas or electric range.

Remove the salmon fillets to a clean plate. Add the maple syrup and allow it melt and simmer, scraping up all the cooked bits from the bottom of the skillet. Remove the skillet from the heat and stir in the balsamic vinegar and salt to the sauce.

Serve the salmon topped with the sauce.