Prep the salmon: Pat the fillets dry with paper towels. Season lightly with salt and pepper. Let sit at room temperature for 10–15 minutes while you make the glaze.

Make the pineapple glaze: In a small saucepan, combine pineapple juice, soy sauce, honey, vinegar or lime juice, ginger, garlic, and sriracha if using. Bring to a simmer over medium heat and cook 4–5 minutes, stirring occasionally.

Thicken the glaze: Stir the cornstarch slurry, then pour it into the simmering sauce. Cook 1–2 minutes more until glossy and slightly thickened. Stir in pineapple tidbits, if using. Remove from heat.

Prep the pan: Heat the oven to 400°F (200°C). Line a sheet pan with foil or parchment. Lightly brush the foil with oil to prevent sticking.

Coat the salmon: Place fillets on the pan, skin-side down if skin-on. Spoon about half the glaze over the tops, reserving the rest for basting and serving.

Bake: Cook 8–10 minutes, depending on thickness. Salmon is done when it flakes easily and reaches an internal temperature of 125–130°F (52–54°C) for medium, or up to 135°F (57°C) for more well-done.

Broil for caramelization: Switch the oven to broil. Brush with more glaze and broil 1–2 minutes until the edges are lightly charred and sticky. Watch closely—glaze can burn fast.

Rest and finish: Let salmon rest 3 minutes. Spoon on a little of the remaining warm glaze. Garnish with scallions, sesame seeds, and a squeeze of lime.

Serve: Pair with rice, coconut rice, or quinoa, and add a crisp side like cucumber salad or a red cabbage slaw for contrast.