Combine Ginja Ninja, soy sauce, garlic, brown sugar, honey, olive oil and red pepper flakes in saucepan on medium heat until the sugar is dissolved.
In a small bowl, mix cornstarch and water. Add to sauce mixture and simmer until thickened.
Set grill to 180° and allow the temperature to stabilize. Cook salmon for 5 minutes, slather with glaze and cook for another 25 minutes. Turn heat up to 225° and cook until meat is flakey or it has reached and internal temperature of 145°.
Allow the salmon to cool slightly. Brush with extra glaze. Serve garnished with sesame seeds and green onions!