In a small bowl, whisk together the miso paste, gochujang, soy sauce, mirin, sesame oil, honey, grated garlic, and ginger until smooth and glossy.

Pat the salmon fillets dry with paper towels, then brush each fillet generously with the prepared miso glaze. Let marinate at room temperature.

In a large skillet, heat neutral oil. Add chopped kimchi and sauté until fragrant, then stir in gochujang. Add jasmine rice, stir-fry until heated, then incorporate soy sauce and sesame oil.

Preheat broiler or oven. Place salmon on a baking sheet and cook until caramelized and flaky.

To serve, scoop kimchi fried rice onto plates and top with salmon fillets, garnishing with sesame seeds and optional toppings.