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 (about ¾ cup) and refrigerate for later use.
• Place the salmon fillets in a resealable plastic bag and pour in the remaining marinade. Seal the bag and mix it well to coat the salmon. Refrigerate for at least 30 minutes, up to 1 hour.
• Preheat the oven to 375°F.
• In a medium, oven-safe skillet over medium-high heat, add oil. Once hot, carefully place the marinated salmon fillets skin side up. Cook for about 2-3 minutes until seared and golden brown.
• Flip the fillets so the skin side is down. Add the sliced peaches to the skillet and cook for 2-3 more minutes, allowing the peaches to soften and the salmon skin to sear slightly.
• Remove skillet from heat and pour the reserved peach marinade over the salmon and peaches.
• Transfer skillet to the preheated oven and bake for 12-15 minutes (checking at 12 minutes), or until the salmon is cooked through.
• Once cooked, remove the skillet from the oven and serve immediately.