Remove salmon from the fridge 10 minutes before cooking. Pat all fillets completely dry with paper towels on both sides.

Season both sides of each fillet with salt, black pepper, and garlic powder.

In a small bowl, whisk together soy sauce, honey, sriracha, chili flakes, minced garlic, grated ginger, and lime juice. Stir in the cornstarch slurry until combined. Set aside.

Heat olive oil in a large skillet over medium-high heat until hot but not smoking. Place salmon fillets skin-side down and cook undisturbed for 4 to 5 minutes until skin is crispy and flesh is cooked halfway up the sides.

Flip fillets carefully and cook flesh-side down for 2 to 3 more minutes. Remove salmon to a plate temporarily.

Reduce heat to medium. Add diced pineapple to the same pan and cook for about 2 minutes, stirring occasionally, until softened and beginning to caramelize.

Pour the sauce mixture over the pineapple. Stir and let it bubble for 1 minute until the glaze thickens and turns glossy.

Return salmon fillets to the pan. Spoon the glaze generously over the top of each fillet. Cook together for 1 to 2 more minutes until the glaze clings to the fish and caramelizes slightly at the edges.

Transfer to plates. Top with sliced green onions and fresh cilantro. Serve immediately with lime wedges on the side.