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

Place the salmon fillets in a dish and pour the miso glaze over them, coating them well. Marinate for at least 30 minutes.

Heat vegetable oil in a large skillet over medium heat.

Add the chopped kimchi and sauté for about 2 minutes until fragrant.

Stir in the cooked rice, breaking up any clumps. Cook for another 5-7 minutes, stirring occasionally.

If using eggs, push the rice to one side of the skillet and scramble the eggs on the other side until fully cooked. Mix everything together.

Season the fried rice with salt and pepper to taste and stir in the green onions before removing from heat.

Preheat your grill or oven to 400°F (200°C).

Place the marinated salmon fillets on the grill or a baking sheet lined with foil.

Cook for about 12-15 minutes, brushing with any remaining glaze halfway through cooking. The salmon should flake easily with a fork when done.

On a plate, serve a generous scoop of kimchi fried rice topped with a grilled salmon fillet.

Garnish with sesame seeds and extra chopped green onions for a bit of flair.