In a small saucepan, combine pineapple juice, soy sauce, honey, sriracha, and minced garlic. Simmer over medium heat for about 5 minutes until slightly thickened.

Place salmon fillets in a dish and pour half of the marinade over them. Let it marinate for 15 minutes.

In a large skillet, heat olive oil over medium-high heat until shimmering.

Carefully place the salmon in the skillet, skin-side down (if applicable). Cook for about 5-6 minutes on each side until golden and cooked through. You want the center to be slightly opaque.

Pour the remaining marinade over the salmon during the last minute of cooking to caramelize the flavors.

Garnish with fresh parsley and serve with your choice of sides, like fluffy rice or roasted vegetables.