In a small mixing bowl, combine the mayonnaise, hoisin sauce, sriracha, and sesame oil. Mix until well incorporated.
Spread the lime, lemon, and orange zests on a cutting board. Season the salmon filet lightly with salt and pepper, then roll the filet in the zests, pressing gently to coat all sides.
Heat your Blackstone griddle to high heat and drizzle with olive oil. Add the salmon filet and cook for 30 seconds per side. Remove from the griddle and gently slice into medallions.
Spread a bit of the sauce mixture on the bottom of each serving plate, then drizzle with ponzu. Place the salmon medallions over the sauce and garnish with thinly sliced green onion and sesame seeds.
