Pat the salmon dry and season both sides with salt and pepper. Let it sit at room temperature for 10–15 minutes while you make the glaze.

Build the glaze: In a small saucepan, combine peaches, bourbon, maple syrup, soy sauce, Dijon, vinegar, garlic, ginger, smoked paprika, and red pepper flakes. Stir to combine.

Simmer and reduce: Bring to a gentle simmer over medium heat. Cook 8–12 minutes, stirring occasionally, until peaches soften and the mixture thickens to a glossy, spoon-coating consistency. If needed, lightly mash some peaches to help the sauce thicken. Taste and adjust salt or vinegar.

Preheat your pan or grill: Heat a large nonstick or cast-iron skillet over medium-high with 1 tablespoon olive oil. If grilling, preheat to medium-high and oil the grates well.

Sear the salmon: Place fillets skin-side down. Cook 3–4 minutes until the skin is crisp and the sides turn opaque about one-third up.

Flip and glaze: Flip the salmon. Spoon a generous layer of peach bourbon glaze over each fillet. Cook another 2–4 minutes, basting once more, until the salmon is just cooked through and flakes easily. If using the oven, you can transfer the skillet to a 400°F (205°C) oven for 3–5 minutes to finish.

Rest and finish: Remove from heat. Let the salmon rest 2 minutes. Top with more glaze, sprinkle with green onion or chives, and finish with a light squeeze of citrus.

Serve: Pair with rice, couscous, or roasted potatoes and a simple green side like steamed broccoli or arugula salad.