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In a bowl, mix together the miso paste, gochujang, sugar, mirin, and sake to create a marinade.
Transfer the marinade into a shallow dish.
Place the salmon fillet in the dish, skin side up, and ensure it is well coated with the marinade.
Cover the dish and let the salmon marinate in the refrigerator for at least 5 hours, but ideally for 1 to 2 days.
Before cooking, brush the salmon with a bit more marinade.
Preheat the oven to 220°C and cook the salmon for 12 to 14 minutes.
Once cooked, allow the salmon to rest for a few minutes.
Finally, sprinkle toasted sesame seeds over the rested salmon and serve.