A fusion twist using gochujang and sesame oil for a spicy kick to the sweet glaze.
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In a small bowl, whisk together the soy sauce, gochujang, honey, sesame oil, minced ginger, garlic, and rice vinegar until smooth.
Pat the salmon fillets dry with paper towels to ensure a good sear.
Place the salmon in a shallow dish and pour half of the prepared sauce over them, marinating for 15-20 minutes in the refrigerator.
Heat the vegetable oil in a large non-stick skillet over medium-high heat.
Place the salmon fillets skin-side up in the skillet and sear for 3-4 minutes until a caramelized crust forms.
Flip the fillets carefully and pour the remaining half of the sauce into the pan.
Reduce heat to medium and cook for another 3-5 minutes, spooning the bubbling sauce over the fish repeatedly to glaze it.
Remove from heat once the salmon is cooked through and the sauce has thickened to a syrupy consistency; garnish with green onions and sesame seeds.
