Heat a large saute pan over high heat on your Blackstone. Add the sugar, honey, gochujang, soy sauce and bourbon and bring to a simmer. Cook for 5-7 minutes or until the bubbles start to roll. Remove from the heat and let cool slightly.
Reduce the griddle heat to medium-high and add a bit of olive oil and sesame oil. Add the salmon and sear on all sides. Season with a pinch of salt and pepper if desired. Toss gently and often until the salmon is crisp and golden (about 4 minutes)
For the garnish, in a small bowl, add the green onion, red bell pepper, 1 teaspoon of sesame oil, ponzu and 1 teaspoon of soy. Mix and set aside for later.
To plate, arrange the individual pieces of salmon on a serving tray and add a small amount of the marinated green onions and peppers. Drizzle the sauce over the tops of each and finish with a bit of sesame seeds and a toothpick. Serve immediately.
