Prepare the Marinade. In a medium bowl, combine the peach preserves, bourbon, 2 tablespoons of olive oil, soy sauce, apple cider vinegar, Dijon mustard, minced garlic, kosher salt, black pepper, and red pepper flakes (if using). Whisk all these ingredients together until they are well combined and form a smooth marinade. This mixture should yield approximately 1 ½ cups of marinade. Once prepared, set aside half of this mixture (about ¾ cup) and refrigerate it. This reserved portion will be used later to glaze the salmon and peaches during roasting.

Marinate the Salmon. Place the 4 salmon fillets in a resealable plastic bag. Pour the remaining half of the marinade (the portion not refrigerated) over the salmon fillets. Seal the bag, ensuring that the salmon is well coated with the marinade. Gently massage the bag to distribute the marinade evenly. Place the sealed bag in the refrigerator and allow the salmon to marinate for at least 30 minutes, but no longer than 1 hour. Marinating for too long can cause the salmon to become mushy.

Preheat Oven and Sear Salmon. When you’re ready to cook, preheat your oven to 375°F (190°C). While the oven is preheating, place a medium, oven-safe skillet (cast iron works wonderfully) over medium-high heat. Add 1 tablespoon of extra virgin olive oil to the hot skillet. Once the oil is shimmering, carefully place the marinated salmon fillets in the skillet, skin side up. Sear the salmon for about 2-3 minutes, or until the skin is beautifully seared and golden brown. This step creates a delicious caramelized crust and helps to lock in the juices.

Flip Salmon and Add Peaches. Once the salmon is seared on one side, carefully flip the fillets so that the skin side is now down. Add the thinly sliced peaches to the skillet, arranging them around the salmon fillets. Continue to cook for another 2-3 minutes, allowing the peaches to slightly soften and the salmon skin to sear lightly. This brief cooking time helps to develop the flavors of the peaches and prepare them for roasting.

Glaze and Roast. Remove the skillet from the heat. Now, retrieve the reserved peach marinade from the refrigerator. Pour this marinade evenly over the salmon and peaches in the skillet, ensuring everything is well coated. Transfer the skillet directly to the preheated oven. Bake for 12-15 more minutes. Begin checking for doneness at the 12-minute mark. The salmon is fully cooked when its internal temperature reaches 145°F (63°C) when measured with a meat thermometer, or when it flakes easily with a fork. Be careful not to overcook, as salmon can dry out quickly.

Serve and Garnish. Once the salmon is cooked to perfection, remove the skillet from the oven. Allow the dish to rest for a few minutes before serving. This allows the juices to redistribute, ensuring a moist and flavorful salmon. Garnish with fresh parsley, if desired, for a touch of color and freshness. Serve immediately and savor every sweet and savory bite of this masterpiece!