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Preheat oven to 400 degrees. Line a rimmed cookie sheet with aluminum foil and spray with nonstick cooking spray. Set aside.
In a small sauce pan, combine soy sauce, brown sugar, ginger, garlic, and rice wine vinegar and bring to a simmer over medium-low heat. Stir and cook for five minutes.
In a small bowl, combine the cornstarch and water, mixing well. Add to the pan along with the pineapple juice, and allow mixture to return to a simmer. Continue cooking for 5-10 more minutes until mixture thickens and coats the back of a spoon. Remove from heat and allow to cool slightly.
Pat salmon fillets dry with a paper towel and place on the prepared cookie sheet. Spoon glaze generously over the tops of each fillet. You will have some left over!
Place pan in the upper half of the oven and cook for 10-12 minutes. Remove pan from oven and add a small amount of leftover glaze to the top of each fillet. Turn oven broiler to high and broil the salmon for an additional 2-3 minutes.
Garnish with sliced green onions and sesame seeds. Enjoy!