Allow salmon fillets to reach room temperature for about 15 minutes. Lightly score the skin in several places.

Combine pineapple chunks, soy sauce, minced garlic, honey and optional vinegar in a saucepan. Simmer over medium heat for 5-7 minutes.

Heat the skillet over medium-high heat until water dances on the surface and add a suitable amount of oil.

Place salmon fillets skin-side down into the skillet and cook for 4-5 minutes, spooning some glaze over halfway through.

Gently flip the salmon and continue cooking for another 3-4 minutes until it reaches an internal temperature of 145°F.

Transfer the cooked salmon to a serving plate, drizzle remaining glaze over the top, and serve immediately.