Preparation

• In a medium bowl, combine peach preserves, bourbon, olive oil, soy sauce, apple cider vinegar, Dijon mustard, minced garlic, kosher salt, black pepper, and red pepper flakes. Set aside half of the marinade in the refrigerator for later use.
• Place the salmon fillets into a resealable plastic bag and pour in the remaining half of the marinade. Seal the bag tightly and gently massage to coat the salmon evenly. Refrigerate the salmon and allow it to marinate for at least 30 minutes and up to 1 hour.
• Preheat your oven to 375°F (190°C).
• Heat a medium oven-safe skillet over medium-high heat and add 1 tablespoon of extra virgin olive oil. Once the oil is hot, carefully place the marinated salmon fillets, skin side up, into the skillet. Sear for 2-3 minutes until the fillets are golden brown.
• Turn the salmon fillets skin side down in the skillet. Add the thinly sliced peaches around the salmon. Cook for an additional 2-3 minutes.
• Remove the skillet from the heat and pour the reserved peach marinade evenly over the salmon and peaches.
• Transfer the skillet directly to the preheated oven and bake for 12-15 minutes. Check for doneness at 12 minutes.
• Once cooked through, remove the skillet from the oven. Garnish with fresh parsley and serve immediately while warm.