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. Whisk until well blended and smooth. Set aside half of this marinade for later use.

Take your salmon fillets and coat them thoroughly in the remaining marinade. Place the coated fillets into a resealable plastic bag or shallow dish, allowing them to soak up the rich flavors. Seal the bag or cover the dish and refrigerate for 30 minutes to 1 hour.

Preheat your oven to 400°F (200°C) while you prepare to sear the salmon. Heat an oven-safe skillet over medium-high heat and add a tablespoon of olive oil. Once shimmering, carefully place the salmon fillets skin-side up and sear for 2-3 minutes until golden brown.

Gently flip the seared salmon skin-side down in the skillet. Arrange the sliced peaches around the salmon. Cook for another 2-3 minutes, ensuring the skin crisps while the peaches soften and caramelize.

Pour the reserved marinade over the salmon and peaches. Transfer the skillet to the preheated oven and bake for 12-15 minutes until the salmon reaches 145°F (63°C).

Once baked, remove the skillet from the oven and let the dish rest for a few minutes. Optionally, sprinkle fresh parsley on top and serve immediately with wild rice or a light salad.