Mince 3 garlic cloves and juice 1 lime for the salmon marinade.

Combine soy sauce, mirin, sriracha hot sauce, toasted sesame oil, pure maple syrup, garlic, and lime juice in a mixing bowl.

Whisk the marinade until the maple syrup is fully incorporated.

Place the 24 oz skinless salmon portions in a freezer bag and pour in the marinade.

Seal the bag and refrigerate the salmon overnight, turning the bag every few hours when possible.

Preheat the oven to 400°F (205°C) and line a large baking sheet with parchment paper.

Remove the salmon portions from the marinade and place them on the lined baking sheet, reserving the marinade.

Bake the salmon at 400°F (205°C) for about 20 minutes, until it flakes easily with a fork and remains slightly pink in the center.

Sprinkle the baked salmon with 1 tsp toasted sesame seeds.

Pour the reserved salmon marinade into a saucepan and bring it to a full boil.

Reduce the boiled marinade for 5 to 6 minutes, stirring occasionally, until lightly thickened into a dipping sauce.

Dice 2 cups pineapple, dice 1 large avocado, finely dice 1/2 cup red onion, and finely chop 1/4 cup cilantro leaves.

Combine pineapple, avocado, red onion, and cilantro leaves in a large mixing bowl.

Add 1/4 cup fresh lime juice to the salsa and season with sea salt and freshly cracked black pepper to taste.

Gently toss the salsa until evenly coated, taking care not to mash the avocado.

Serve each salmon portion with cooked rice, cooked vegetables, pineapple avocado salsa, extra cilantro, lime wedges, and the reduced maple sriracha sauce.