Preheat and prep: Heat your oven to 400°F (200°C). Pat the salmon dry with paper towels and set on a parchment-lined sheet pan. Season lightly with salt and pepper.

Make the teriyaki base: In a small saucepan, combine soy sauce, pineapple juice, brown sugar (or honey), rice vinegar, garlic, ginger, and sesame oil. Bring to a gentle simmer over medium heat, stirring to dissolve the sugar.

Thicken the sauce: Mix cornstarch with water to make a slurry. Stir it into the simmering sauce and cook 1–2 minutes, until glossy and thick enough to coat a spoon. Remove from heat.

Sear the pineapple (optional but tasty): Heat the neutral oil in a skillet over medium-high. Add pineapple chunks and cook 2–3 minutes until lightly caramelized. This deepens the flavor and reduces extra moisture. Set aside.

Glaze the salmon: Spoon about half the teriyaki sauce over the salmon, coating the tops evenly. Reserve the rest for finishing.

Bake: Roast the salmon for 8–12 minutes, depending on thickness. Aim for 125–130°F (52–54°C) in the center for moist, medium doneness. The flesh should flake easily but remain glossy.

Finish under the broiler (optional): For extra caramelization, switch to broil for 1–2 minutes. Watch closely to avoid burning the sugars.

Glaze again and add pineapple: Brush the cooked salmon with some of the remaining sauce. Spoon the seared pineapple over and around the fillets. Drizzle with a little more sauce.

Garnish and serve: Top with green onions and sesame seeds. Add lime wedges for a bright squeeze. Serve with rice, quinoa, or steamed greens.