Pat the Salmon fillets dry thoroughly with paper towels. Season both sides lightly with Black pepper.
2
In a small bowl, combine Doenjang, Gochujang, Soy sauce, Mirin, minced Garlic, grated Ginger, Sesame oil, and Honey. Mix well until a smooth glaze forms.
3
Heat Vegetable oil in a non-stick pan over medium-high heat. Once hot, place the Salmon fillets skin-side down (if skin is present) and sear for 4-5 minutes until the skin is crispy and golden.
