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 half of the marinade. Seal the bag and mix 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, place the marinated salmon fillets in the skillet, skin side up. Cook for about 2-3 minutes or until seared and golden brown.
• Flip the salmon fillets to skin side 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 slightly.
• Remove skillet from heat. Pour the reserved peach marinade into the skillet, evenly distributing over the salmon and peaches.
• Transfer the skillet to the preheated oven and bake for 12-15 minutes (check at 12 minutes) until salmon is cooked through, reaching an internal temperature of 145°F.
• Once cooked, remove from the oven and serve the roasted peach and salmon dish immediately.