In a small sauce pan over medium heat, whisk together sweet chili sauce, rice vinegar, soy sauce, brown sugar, pineapple juice and chili paste (if using). Bring to a boil and then allow to simmer and stay warm while you make the salmon.
Season fillets with kosher salt and pepper on both sides.
Heat a large saute pan over medium high heat. When your pan is hot, add oil to the pan.
In batches, cook the salmon 3 minutes on the first side depending on the thickness of your filets. The salmon should now be opaque half way through. Flip the salmon over to brown the other side for about 5 minutes. Once the salmon has reached an internal temperature of 145 degrees, it's done. Be sure not to overcook.
Place salmon fillets over brown rice or cauliflower rice. Cover salmon with pineapple sauce and garnish with parsley. Say Grace and enjoy!!