Heat a medium or large saucepan over medium-high heat. Add in 1 TB olive oil and toss in red bell pepper, onion, and jalapeno. Saute for about 4 to 5 minutes. Add in garlic, chili powder, cumin, paprika, and salt. Let toast for a minute. Pour in quinoa and chicken broth, cover, and bring to a boil. Reduce heat to low and let simmer, covered, until quinoa has absorbed all liquids, about 20 minutes.
In a small bowl, combing brown sugar, chili powder, cumin, paprika, and salt. Rub over the salmon.
Heat a heavy skillet over high heat. Once the pan is sizzling hot, add in 2 TB olive oil and let sit for 30 seconds. Place the salmon filets in, skin side down, in the hot oil. Immediately reduce heat to medium-low. Cover and cook until salmon reaches 120 degrees, or flakes easily with a fork. Cooking time will be dependent on the thickness of your filet, but should take less than 10 minutes. You don't need to flip these.
Serve hot quinoa topped with the crispy skin salmon.