Step 1: Make the Teriyaki Marinade : In a small bowl, whisk together teriyaki sauce, soy sauce, honey, sesame oil, minced garlic, grated ginger, and black pepper until smooth.

Step 2: Marinate the Salmon : Cut salmon fillets into slider-sized portions (about 2-inch pieces). Place them in a shallow dish and pour the marinade over top. Let them marinate for 15–20 minutes while you prepare the salsa.

Step 3: Prepare the Pineapple Salsa : In a medium bowl, combine diced pineapple, red onion, bell pepper, jalapeño, cilantro, lime juice, salt, and pepper. Toss well and refrigerate until ready to use — this allows the flavors to meld beautifully.

Step 4: Cook the Salmon : Oven Method: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and arrange salmon pieces in a single layer. Brush extra marinade over each piece and bake for 10–12 minutes or until the salmon is glazed and flaky. Stovetop Method: Heat a skillet over medium heat with a small drizzle of oil. Cook salmon pieces for 3–4 minutes per side, brushing with marinade as they cook, until golden and cooked through.

Step 5: Toast the Slider Buns : In a skillet, melt butter over medium heat. Place slider buns cut-side down and toast until lightly golden. This step adds flavor and helps prevent sogginess.

Step 6: Assemble the Sliders : Spread a thin layer of mayonnaise or spicy aioli on the bottom bun. Add a lettuce leaf (optional), place a teriyaki salmon piece on top, and spoon a generous amount of pineapple salsa over it. Top with the upper bun. Repeat with remaining sliders.