Flake the cooked salmon with a fork. Set it aside for a moment.
In a small bowl, combine the Ranch dressing and Sriracha. Set aside.
Heat the corn tortillas in the microwave (30 seconds, sandwiched between layers of damp paper towels) or on the stovetop in a dry skillet over medium heat.
Start with a little bed of arugula, followed by the salmon.
Top with some quartered cherry tomatoes, shredded cheddar, crumbled bacon, and a drizzle or two of the spicy sauce.
Notes: The recipe for roasting the salmon can be found here.