In a small saucepan, combine 1 cup water, brown sugar, soy sauce, honey, garlic, and ground ginger. Heat over medium heat while whisking until the sugar dissolves, about 2–3 minutes.

In a small bowl, whisk together the remaining ¼ cup water and arrowroot powder (or cornstarch) until smooth.

Slowly whisk the slurry into the saucepan and continue cooking for 4–6 minutes until the teriyaki sauce thickens.

Remove from the heat and allow the sauce to cool completely.

Reserve about ½ cup of the sauce for brushing over the cooked salmon.

Place the salmon fillets in a shallow dish and pour the remaining marinade over them. Cover and refrigerate for at least 30 minutes or up to 4 hours.

Meanwhile, prepare the pineapple salsa by combining pineapple, red onion, cucumber, cilantro, lime juice, and a pinch of salt in a bowl. Stir well and refrigerate until ready to serve.

Preheat the grill to medium-high heat (about 450°F / 230°C) and lightly oil the grill grates.

Remove the salmon from the marinade and place it skin-side down on the grill.

Close the lid and cook for 6–8 minutes, or until the salmon is opaque and flakes easily with a fork.

During the last 30 seconds of cooking, brush the salmon with the reserved teriyaki sauce.

Transfer the salmon to serving plates and generously spoon the pineapple salsa over each fillet.

Serve immediately with rice, grilled vegetables, or a fresh green salad.

Tips & Tricks

Use fresh wild-caught salmon whenever possible for the best flavor.

Marinate for at least 30 minutes for deeper flavor.

Oil the grill well to prevent sticking.

Avoid overcooking; salmon continues cooking after it's removed from the grill.

Fresh pineapple provides the sweetest salsa.

Add diced jalapeño for extra heat.

Coconut aminos make a great gluten-free alternative to soy sauce.