In a medium bowl, combine the chopped pineapple, red bell pepper, red onion, lime juice, cilantro, honey, jalapeños, garlic salt, and hot sauce. Stir until everything is evenly coated. Cover the bowl and place it in the refrigerator for at least 30 minutes. This lets the flavors meld and cools the salsa for serving.

Preheat your grill to medium-high heat, around 400°F. If using a charcoal grill, let the coals burn until covered in white ash. Lightly oil the grill grates or brush oil on the salmon skin to prevent sticking.

Place the salmon fillet skin-side down on a clean plate or small tray. Drizzle with lime juice. Sprinkle garlic salt and ground cumin evenly over the top. Let it sit for 5 to 10 minutes while the grill finishes heating.

Transfer the salmon to the grill, skin side down. Close the lid and cook for 6 to 8 minutes. Do not move it during this time. The salmon is ready to flip when it releases easily from the grates. Carefully turn the salmon using a wide spatula and grill for another 2 to 4 minutes until the internal temperature reaches 125°F for medium. If you like the skin crispier, let it go an extra minute.

Remove the salmon and rest it for a couple of minutes. Slide a spatula between the fish and skin if you prefer to remove it. Plate the salmon and spoon the chilled pineapple salsa generously over the top. Serve immediately while warm.

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