1Prepare the maple gochujang glaze: In a small bowl, whisk together gochujang, maple syrup, soy sauce, rice vinegar, minced garlic, grated ginger, and sesame oil. Season with a pinch of salt and pepper.

2Cook the salmon: Preheat oven to 200°C (400°F). Pat salmon fillets dry and season with salt and pepper. Heat 1 tbsp vegetable oil in a large oven-safe skillet over medium-high heat. Sear salmon skin-side down (if applicable) for 3-4 minutes until crispy. Flip, brush generously with half of the maple gochujang glaze, and transfer the skillet to the preheated oven to bake for 8-12 minutes, or until cooked to your desired doneness.

3Start the kimchi fried rice: While salmon bakes, heat 1 tbsp vegetable oil in a large wok or skillet over medium-high heat. Add the diced yellow onion and scallion whites, and sauté for 3-4 minutes until softened and fragrant.

4Add kimchi and rice: Add the chopped kimchi and its reserved juice to the pan, stir-frying for 2 minutes. Incorporate the day-old rice, breaking up any clumps, and stir-fry vigorously for 5-7 minutes until the rice is heated through and slightly crisp.

5Incorporate egg and edamame: Push the rice mixture to one side of the wok. Pour the lightly beaten eggs into the empty side, scrambling quickly until just set. Mix the scrambled egg into the rice. Add the edamame and cook for another 2-3 minutes, stirring to combine.

6Finish and serve: Remove salmon from the oven. Stir the remaining scallion greens into the fried rice. Serve the glazed salmon over a generous portion of kimchi fried rice, drizzling any extra glaze from the salmon pan over the fish. Garnish with sesame seeds.