Preparation

• In a medium bowl, combine peach preserves, bourbon, olive oil, soy sauce, apple cider vinegar, Dijon mustard, garlic, salt, black pepper, and red pepper flakes. Set aside half of the mixture and refrigerate for later use.
• Place the salmon fillets in a resealable plastic bag and pour in the remaining half of the marinade. Seal the bag and mix well. Marinate in the refrigerator for 30 minutes to 1 hour.
• Preheat the oven to 375°F.
• In a medium, oven-safe skillet over medium-high heat, add oil. Once hot, add the marinated salmon fillets, skin side up. Cook for 2-3 minutes until seared and golden brown.
• Flip the fillets to skin side down. Add sliced peaches. Cook for an additional 2-3 minutes.
• Remove skillet from heat and pour the reserved peach marinade over the salmon and peaches.
• Transfer the skillet to the oven and bake for 12-15 minutes or until the salmon's internal temperature reaches 145°F.
• Once cooked, remove from the oven and serve immediately.