Prep the oven and pan: Heat the oven to 425°F (220°C). Line a sheet pan with foil and lightly oil it. This helps prevent sticking and makes cleanup easy.

Make the glaze: In a small bowl, whisk 3 tablespoons soy sauce, 1–1.5 tablespoons gochujang, 1.5 tablespoons brown sugar or honey, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, 2 minced garlic cloves, and 1 teaspoon grated ginger. Taste and adjust—add more gochujang for heat, more sugar for sweetness, or a splash more vinegar for tang.

Pat the salmon dry: Use paper towels to remove excess moisture. Dry salmon browns better and the glaze adheres more evenly.

Season lightly: Sprinkle the salmon with a pinch of salt and black pepper. Go easy—the soy sauce in the glaze adds plenty of saltiness.

Glaze generously: Brush a thick layer of the Korean BBQ glaze over the tops and sides of each fillet. Reserve a couple of tablespoons of glaze for a final brush after cooking.

Roast first, broil to finish: Roast the salmon for 7–10 minutes, depending on thickness. Then switch to broil for 1–2 minutes to caramelize the glaze. Watch closely so it doesn’t burn.

Check doneness: Salmon is ready when it flakes easily with a fork and the center is just opaque. For precision, aim for an internal temperature of 125–130°F (52–54°C) for medium. It will rise a few degrees as it rests.

Brush and rest: Remove from the oven and brush with the reserved glaze. Let the salmon rest for 3 minutes to keep it juicy.

Garnish and serve: Sprinkle with toasted sesame seeds and sliced scallions. Add a squeeze of lime or lemon if you like. Serve with rice, cucumbers, and maybe a spoonful of kimchi for crunch and brightness.