Combine brown sugar, bourbon, soy sause, ginger, lime juice, garlic and black pepper. Place slamon fillets in the mixture and marinade in the fridge for one hour turning frequently.
Heat bbq, place salmon, skin side down, on grill, medium high. Cook fish for 4-5 mins per side, depending on thickness.
Pour reserve marinade into sucepan, set on med heat, stir frequently and reduce.
Remove salmon from grill and set on plates. Brush sauce on each fillet and sprinkle with green onions and toasted sesame seeds.
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