1-To make Salmon Bulgogi, start by preparing the salmon. Rinse and pat dry the 1 pound of salmon fillet, then cut it into even pieces about 3/4 to 1 inch thick for uniform cooking. In a bowl, mix the marinade using 3 tablespoons soy sauce, 1 tablespoon rice wine or white wine, 1 teaspoon sesame oil, 1 tablespoon lemon juice, 1 tablespoon sugar, 1 tablespoon honey, 2 teaspoons minced garlic, 1 teaspoon grated ginger, and black pepper to taste.

2-Marinate the salmon in this sauce for 20 to 30 minutes, or longer if you want deeper flavors. For cooking, you have options like broiling 6 inches from heat for 3 to 4 minutes until slightly charred, baking at 450°F for 4 to 5 minutes, or pan-frying in a lightly oiled non-stick pan for 1 to 2 minutes per side. Once done, remove from heat and serve immediately with steamed rice or a side salad for a complete meal.

3-Follow these steps closely to avoid overcooking, which keeps the salmon moist and tender. This method works well for working professionals needing a fast dinner. Remember, the key is in the marination time to let those sweet and savory flavors shine through.