Place salmon fillet on a cutting board and using a sharp knife, cut into 1.5 inch cubes. Cut in equal pieces if possible. You could cut large chunks if you wish.
To a large bowl, add yogurt, tandoori masala, ginger & garlic, lime juice, red chili powder and turmeric powder. Mix to make a smooth tandoori paste.
Add the pieces of salmon and using your hands or a spatula, gently mix to coat the salmon. Let stand for 15 minutes.
In another bowl, add the pineapple cubes and sprinkle salt, tandoori masala and lemon juice. Let stand.
Skewer the marinated fish and pineapple on to wooden or metal skewers. Brush the skewers with little oil to avoid fish tikka from sticking. If using wooden skewers, soak them in water 30 minutes prior to using.
Heat up a 10 inch or 12 inch cast iron or stainless steel frying pan on medium heat. Add 1-2 tablespoon oil.
Place the skewers in a single layer. Let cook for 3-4 minutes or until the bottoms are golden brown and you notice a little bit of char. Flip using tongs and cook for 3 minutes on the other side.
Use a separate pan for cooking pineapple. Pan fry for 2-3 minutes per side.
Sprinkle some chaat masala & chopped cilantro on salmon tikka before serving!