In small bowl, combine honey, oil, vinegar, salt, pepper, and garlic. Place salmon in shallow baking dish and pour mixture over. Refrigerate and marinate for at least 15 minutes.
In a small pan, saute onions, bell pepper, and 1 tsp vinegar for about 3 to 4 minutes until onions are translucent.
Transfer onion mixture to a medium-sized bowl and combine with remaining 1 tsp vinegar, pineapple, cilantro, and jalapeno. Mix well and refrigerate.
Preheat grill to medium heat. Lightly spray grill with olive oil cooking spray to prevent the fillet from sticking.
Grill each fillet for about 3 to 4 minutes on each side or until fish easily flakes and light pink on the inside. Serve with salsa on top!