In a small saucepan, combine the peach preserves, bourbon, olive oil, soy sauce, apple cider vinegar, Dijon mustard, garlic, salt, black pepper, and red pepper flakes. Heat over medium-low heat and stir until the preserves have melted into the sauce. Keep over a very low heat.

Pat your salmon filets dry with paper towel. Sprinkle with salt and pepper. Spray a non-stick skillet with cooking spray and place over medium-high heat, add oil. Once the oil is hot, add the salmon fillets, skin side up or bottom of the fillets facing up if using skinless. Cook for about 2 minutes until lightly browned.

Gently flip over the salmon fillets so that the skin side is down. Add the sliced peaches to the skillet. Cook for 2-3 more minutes, allowing the peaches to slightly soften and the salmon to cook a little on that side.

Pour the warm sauce into the skillet, evenly distributing it over the salmon and peaches. Let heat until bubbling and the salmon is cooked to your liking. About 3-5 minutes.

Once cooked, Plate the salmon, peaches and some or all of the sauce on a platter. Sprinkle with a little flaky salt. Serve with your favorite side dishes. Enjoy.