Prepare the salmon: Pat the salmon fillets dry. Season both sides with salt, pepper, garlic powder, and paprika.
Make the glaze: In a bowl, whisk together sweet chili sauce, pineapple juice, honey, soy sauce, lime juice, garlic, ginger, and red pepper flakes.
Sear the salmon: Heat olive oil in a large oven-safe skillet over medium-high heat. Place the salmon skin-side down and cook for 3–4 minutes.
Add the pineapple: Arrange the pineapple chunks around the salmon. Turn the salmon carefully and cook for another 2 minutes.
Add the glaze: Pour the sweet chili pineapple mixture over the salmon and pineapple. Spoon the glaze over the fillets.
Bake: Transfer the skillet to a preheated 400°F (200°C) oven. Bake for 8–12 minutes, depending on the thickness of the fillets, until the salmon flakes easily and reaches 145°F (63°C) internally.
Caramelize: For a more glossy, caramelized finish, broil for 1–2 minutes, watching carefully so the sweet glaze doesn’t burn.
Garnish: Sprinkle with fresh cilantro, green onions, and sesame seeds. Serve with lime wedges.
Serve: Enjoy over steamed jasmine rice, coconut rice, quinoa, or roasted vegetables.
Notes
For a spicier kick, increase the amount of red pepper flakes.
Ensure the salmon is fresh for the best flavor and texture.
Can be served with a variety of sides for a complete meal.