Preheat your grill or oven to 375°F. If using a grill, make sure to oil the grates to prevent sticking.
In a small bowl, whisk together honey, pineapple juice, soy sauce, minced garlic, ground ginger, and black pepper until well combined.
Place the salmon fillets in a shallow dish and pour half of the honey-pineapple mixture over them, reserving the other half for later. Let the salmon marinate for about 15-20 minutes.
Heat olive oil in a skillet over medium heat. Remove the salmon from the marinade and place it skin-side down in the skillet. Cook for about 4-5 minutes.
Carefully flip the salmon fillets and brush the reserved honey-pineapple mixture on top. Cook for an additional 4-5 minutes, or until the salmon is cooked through and flakes easily with a fork.
If using a grill, place the marinated salmon fillets directly on the grill grates and cook for about 6-8 minutes per side, brushing with the reserved glaze halfway through.
Remove the salmon from heat and let it rest for a couple of minutes. Garnish with chopped parsley before serving.