Mix sauce: Gochujang, soy sauce, rice wine vinegar, sesame oil, lemon juice, honey, water, and cornstarch.
Cook salmon in a well oiled pan on medium high heat for a couple minutes per side until they are golden.
Mix again, then pour the sauce over the salmon and toss so it is coated and all sides. Cook quickly on high until sauce has thickened then remove from heat.
Serving suggestions: on top of rice, with korean kale side, carrot ribbon salad.
