In a medium bowl, combine ¾ cup peach preserves, ¼ cup bourbon, 2 tablespoons olive oil, 2 tablespoons soy sauce, 1 tablespoon apple cider vinegar, 2 tablespoons Dijon mustard, 2 minced garlic cloves, and a pinch of kosher salt and black pepper. Mix well until smooth to create a tantalizing marinade. Set aside half of this fabulous bourbon peach glaze for later use when finishing the dish.

Place the salmon fillets into the bowl with the remaining marinade, ensuring each piece is well-coated. Let the salmon marinate for at least 30 minutes.

Once the salmon has marinated, take an oven-safe skillet and heat 2 tablespoons of olive oil over medium-high heat. Carefully place the marinated salmon fillets skin-side up in the skillet. Sear for about 2-3 minutes, or until the underside is golden brown.

Gently flip the salmon fillets so that the skin side is down and add the thinly sliced fresh peaches around the fish in the skillet. Cook for another 2-3 minutes until the peaches start to soften and caramelize slightly.

Pour the reserved marinade over the salmon fillets and the peaches, ensuring each component is nicely coated. Transfer the skillet to your preheated oven and bake for 12-15 minutes. You’ll know it’s ready when the salmon reaches an internal temperature of 145°F.

Once baked, carefully remove the skillet from the oven, and let the dish rest for a few minutes. Garnish the Bourbon Peach Roasted Salmon with fresh parsley. Serve this delightful meal with rice, pasta, or a fresh green salad.