In a small bowl, whisk together the soy sauce, honey, gochujang, rice vinegar, sesame oil, minced garlic, and grated ginger to create the marinade.
Place the salmon fillets in a shallow dish and pour the marinade over them. Let the salmon marinate for at least 30 minutes in the refrigerator.
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Remove the salmon from the marinade and place it on the prepared baking sheet. Reserve the marinade for later.
Bake the salmon for 12-15 minutes, or until it flakes easily with a fork.
While the salmon is baking, heat the reserved marinade in a small saucepan over medium heat. Bring it to a simmer and cook for about 5 minutes, or until slightly thickened.
To serve, divide the cooked jasmine rice among bowls. Top each bowl with a piece of salmon, drizzle with the thickened marinade, and garnish with sliced green onions and sesame seeds. Add steamed broccoli if desired.