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 it for later use.
• Place the salmon fillets in a resealable plastic bag and pour in the remaining marinade. Seal the bag and mix well to coat the salmon. Marinate for at least 30 minutes in the refrigerator.
• 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, and cook for 2-3 minutes until seared and golden brown.
• Flip the salmon so the skin side is down. Add the sliced peaches to the skillet. Cook for 2-3 more minutes, allowing the peaches to soften and the salmon skin to sear.
• Remove the 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, checking at 12 minutes, until the internal temperature of the salmon reaches 145°F.
• Remove from the oven and serve immediately.