Combine bourbon, brown sugar, soy sauce, ginger, lime juice, garlic and black pepper in a large Ziploc. Add fish to bag and seal. Marinate in refrigerator for two hours, turning occasionally. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray and add fish to pan. Cook for three minutes, flip fish, add the entire marinade mixture and cook for an additional three minutes, or until the fish pulls apart into big flakes when tested with a fork. Remember, salmon cooks quickly and will continue to cook once plated. Arrange one fillet on each of four plates and drizzle with marinade. Sprinkle each serving with green onions and sesame seeds before serving. Pairs wonderfully with roasted asparagus. Enjoy!