1. Preheat your oven to 400°F (200°C). Line a baking tray with parchment paper or lightly grease it to prevent sticking.
2. In a small bowl, whisk together the honey, soy sauce, grated ginger, minced garlic, olive oil, and lime juice until smooth. If you like a touch of heat, stir in a pinch of red chili flakes here.
3. Place the salmon fillets skin-side down on the prepared tray. Season each fillet lightly with salt and freshly ground black pepper.
4. Spoon the honey-pineapple glaze generously over the salmon, making sure each piece is well-coated.
5. Scatter the pineapple chunks around and on top of the salmon pieces. This will caramelize beautifully as it cooks.
6. Bake in the preheated oven for 12-15 minutes, or until the salmon is just cooked through and flakes easily with a fork. Keep an eye on the pineapple—it should turn golden and slightly charred at the edges.
7. For an extra touch, switch the oven to broil for the last 2 minutes to get that irresistible caramelised finish, but watch carefully so it doesn’t burn.
8. Remove from the oven and let the salmon rest for a few minutes before serving. This helps the juices settle and the flavours mingle.

I remember the first time I made this for a group of friends who’d never been to Devon. Their surprise at the combination of pineapple and salmon was priceless, but the sticky, sweet glaze soon won them over. From then on, it became a crowd-pleaser at every gathering.