In a bowl, whisk together the brown sugar, soy sauce, pineapple juice, minced garlic, and grated ginger until the sugar dissolves completely. Divide the marinade in half: reserve 1/4 cup for the finishing glaze and place the remaining marinade in a zip-top bag with the salmon fillets. Seal the bag, gently massage to coat the salmon evenly, and refrigerate for at least 30 minutes. This allows the salmon to absorb the savory-sweet flavors while you prepare the other components.

While the salmon marinates, toss the frozen broccoli florets with olive oil and garlic powder in a bowl, ensuring even coating. Set aside until ready to cook. I find that tossing the broccoli with the seasonings early helps the flavors penetrate better during the cooking process.

Preheat your grill to medium heat (around 400°F). Remove the salmon from the marinade and discard the used marinade. Place the fillets skin-side up on the grill grates and cook for approximately 8 minutes, until the salmon is cooked through and flakes easily with a fork. The salmon will develop a caramelized crust while the interior stays moist and tender.

While the salmon grills, pour the reserved 1/4 cup teriyaki marinade into a small saucepan over medium heat. In a small bowl, whisk together the cornstarch and water to create a slurry, then stir it into the heating marinade. Cook for 1-3 minutes, stirring frequently, until the glaze thickens and becomes glossy and coats the back of a spoon. The cornstarch transforms the thin marinade into a rich, clingy glaze that will beautifully coat the finished salmon.

Transfer the seasoned broccoli to your air fryer basket in a single layer and cook at 370°F for 10 minutes, shaking the basket halfway through for even crisping. Once the salmon is cooked, drizzle the warm glaze over each fillet and finish with a light drizzle of toasted sesame oil. Arrange the grilled salmon on plates with the air-fried broccoli on the side and serve immediately while everything is hot.