For the dressing, in a lidded jar with a tight-fitting lid, combine the rice wine vinegar, soy sauce, lemon juice, ginger, and sugar. Shake until the sugar is dissolved. Add the vegetable and sesame oils and shake until emulsified.
In the meantime, cook the ramen in boiling water according to package directions. Discard the seasoning packets or save for another use. Drain the noodles, wash with cold running water, then drain again. Transfer to a medium mixing bowl.
Re-shake the dressing if it has separated. Pour half the dressing over the noodles and toss to coat. Add the scallions and red bell pepper and toss, adding more dressing as needed.
Garnish with sesame seeds. Cover and refrigerate until serving time. Note: The salad can also be served at room temperature.
Start the Traeger on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 350F and preheat, lid closed, for 10 to 15 minutes.
While the grill preheats, make the teriyaki glaze: Combine the soy sauce, mirin, brown sugar, and sake in a small saucepan over medium-high heat and bring to a boil. Reduce the heat and simmer the sauce until it is thick enough to coat the back of a spoon, about 15 minutes. Set aside.
Line a rimmed baking sheet with aluminum foil and spray the foil with nonstick cooking spray. (Or oil it with vegetable oil.) Arrange the fish on the foiled baking sheet and brush the fillets with the teriyaki glaze using a basting brush.
Put the baking sheet on the grill grate. Cook the fish for 10 minutes, then brush again with the glaze. When the fish is opaque and cooked through - about 5 minutes more - glaze again, then remove from the grill.
Transfer the cod fillets to plates and serve with the Ginger-Scallion Ramen.