Set oven to 400 F.

Chop the potatoes into bite-sized pieces and tumble into a baking dish. Try to keep the potatoes in one layer so they are all touching the bottom of the pan. Some overlap is okay, but if it is piled too high switch to a larger dish. One layer will allow for more even roasting and more crispy bits.

Melt the butter and pour all over the potatoes. Sprinkle the potatoes with salt and mix everything together with your hands. Roast for 40 minutes.

Lay your salmon fillets, skin-side down in another baking dish. Sprinkle each fillet with about 1/4 tsp salt. Melt the tsp butter (in the microwave is fine) and add it to a small bowl along with the soy sauce, garlic and sugar. Mix and pour the sauce overtop of the fillets and let sit while the potatoes roast.

Take the potatoes out of the oven and test their done-ness. If a fork goes through them easily they are good enough to eat. If they are not yet done put them back in the oven for another 5 minutes or as long as it takes.

Once the potatoes are cooked through place the salmon in the oven alongside them. (We still want the potatoes in a little longer to get crispy!) Bake the salmon for 5 minutes for rare salmon or 7 to 8 for completely cooked salmon.

Remove the salmon and potatoes from the oven and toss the scallions with the potatoes and mix well to coat everything in butter and scallions.

Dole out a generous pile of potatoes on each plate and top with a piece of salmon and a Tbsp chopped kimchi, if using. This makes a large helping of potatoes so you may have leftovers.