1-Begin: Begin by preheating your oven to 400°F and preparing the salmon. Pat dry the salmon and cut it into two even pieces, then line a large sheet pan with aluminum foil or parchment paper. Arrange the pineapple tidbits or rings on the foil and place the salmon on top for that extra moisture.

2-Next: In a small bowl, mix the chopped pineapple with 2 tablespoons melted unsalted butter, 2 tablespoons sesame oil, 1/4 cup pineapple juice, 1 tablespoon lemon juice, 1 1/2 tablespoons honey, 1 tablespoon light brown sugar, 1-2 minced garlic cloves, 1 teaspoon smoked paprika, 1/8 teaspoon white pepper, and 1 teaspoon sea salt. Spread this marinade over the salmon and let it sit in the fridge for 15 to 30 minutes.

3-After marinating: Bake the salmon on the center rack for 25 to 30 minutes until it reaches 145°F inside. Let it rest for 10 minutes, then garnish with chopped fresh mint leaves. If you’re adding the caramelized pineapple, make it separately by melting 2 tablespoons unsalted butter in a skillet, adding the reserved pineapple, 1/4 cup brown sugar, and chopped red onion, and cooking for 10-15 minutes until golden.