1. Preheat your oven to 400°F (200°C). As the oven warms, prepare a baking sheet by lining it with parchment paper or lightly greasing it with oil.
2. In a small bowl, whisk together the honey, soy sauce, lime juice, minced garlic, grated ginger, and olive oil or melted butter. This glaze is the heart of the dish, so taste it and adjust sweetness or tanginess to your liking — just like Mama Lu always encouraged tasting along the way.
3. Place the salmon fillets skin-side down on the prepared baking sheet. Season each fillet lightly with salt and freshly ground black pepper.
4. Brush the salmon generously with the pineapple honey glaze, making sure each piece is well coated. Reserve a little glaze for later.
5. Scatter the fresh pineapple chunks around and on top of the salmon. This will caramelize slightly in the oven, adding a burst of tropical sweetness.
6. Bake for 12 to 15 minutes, or until the salmon flakes easily with a fork and the glaze is bubbly and golden. Keep an eye on it — salmon cooks quickly, and you want it tender, not dried out.
7. In the last 2 minutes of baking, brush the reserved glaze once more on the fillets to give an extra glossy finish.
8. Remove from the oven and let rest for a couple of minutes. Garnish with chopped fresh cilantro or parsley before serving.

One thing Mama Lu taught me was that cooking is as much about patience as it is about timing. Letting the salmon rest after baking lets the juices settle, making each bite melt in your mouth. It’s a small step but makes all the difference.