Preheat the oven to 400 degrees F (205 degrees C).
Place Copper River Sockeye Salmon (1) fillets on parchment paper or an aluminum foil-lined baking sheet. Drizzle filets with Extra-Virgin Olive Oil (4 tablespoon), half a Lime (1), and Honey (1 tablespoon) and rub into the salmon fillets.
Sprinkle with Salt (2 teaspoon), Cajun Seasoning (1 tablespoon), Ground Cumin (1 teaspoon), and Freshly Ground Black Pepper (1 teaspoon).
Bake for about 20 minutes, or until cooked to your liking.
Over medium-high heat, blister the Jalapeño Pepper (3) until softened and charred. Slice the jalapeno.
Add jalapeños to Pineapple (2 cup), Red Onion (1/2 cup), Fresh Cilantro (1/4 cup), Garlic (1 clove), and juice of half the lime. Toss together.
Serve salsa over the fish. Enjoy!