Prepare the cucumber salad (recipe below).
Preheat oven to 425 degrees F.
Mix the gochujang paste, vinegar, sesame oil, vinegar, garlic, ginger oil, wild orange oil and orange juice in a small bowl. Stir until all ingredients are fully combined.
On a large baking sheet, combine the carrots, scallions, grape tomatoes, olive oil, and a pinch of salt and pepper. Toss well to coat evenly on the pan. Nicely position vegetables on the side of the pan and add the salmon to the middle of the pan.
Once you have your salmon and the vegetables positioned in the pan how you want, spoon the gochujang glaze over the salmon until fully covered. Add a sprinkle of salt and pepper on the top of the salmon. Transfer to the oven and roast for about 12 to 15 minutes. (see RECIPE NOTES)
Let the salmon cool for about 5 minutes. Top the salmon with sliced scallions and sesame seeds, add a big handful cucumber salad and dig in!