In a medium bowl, whisk together the white miso paste, gochujang, soy sauce (or tamari), mirin, sesame oil, honey, finely grated garlic, and grated ginger until smooth. Set aside.

Pat the salmon fillets dry and brush each with the miso glaze. Let marinate at room temperature for 10-15 minutes.

Heat a tablespoon of neutral oil in a large skillet over medium heat. Sauté the chopped kimchi for 2-3 minutes until fragrant. Stir in gochujang, then add the cooked rice. Cook, stirring, for 4-5 minutes and season.

Preheat your oven to 400°F. Line a baking sheet with parchment and place the marinated salmon skin-side down. Broil for 6-8 minutes or roast for 10-12 minutes until cooked.

To serve, spoon kimchi fried rice onto each plate, top with salmon, and garnish with sesame seeds and optional toppings.