Pat the salmon dry. Blot with paper towels to remove surface moisture. Season both sides lightly with salt and pepper. This helps the fish sear instead of steam.

Make the bourbon glaze. In a small saucepan, combine 1/3 cup bourbon, 1/4 cup soy sauce, 2 tablespoons brown sugar, 1 tablespoon honey, 2 minced garlic cloves, 1 teaspoon grated ginger, 1 tablespoon rice vinegar, 2 tablespoons orange juice, and a pinch of red pepper flakes. Bring to a simmer over medium heat.

Reduce the sauce. Simmer 5–7 minutes, stirring occasionally, until glossy and slightly thick. If you want it extra sticky, stir 1 teaspoon cornstarch into 1 tablespoon water, then whisk into the pan and cook 1–2 more minutes. Finish with 1 tablespoon butter off heat for a silky sheen.

Preheat your pan. Heat a large skillet (cast iron or stainless steel) over medium-high. Add 1 tablespoon oil and swirl to coat. You want the pan hot before the salmon touches it.

Sear the salmon. Place fillets in the pan, presentation side down (the side you’ll show on the plate). Sear 3–4 minutes without moving until a golden crust forms. Flip gently and cook 2–3 minutes more.

Glaze and finish. Reduce heat to medium-low. Spoon the bourbon sauce over the fish, basting for 1–2 minutes as it thickens and clings. The salmon should be just opaque and flake easily with a fork. If using skin-on, the skin will crisp as it finishes.

Rest briefly. Transfer to plates and let sit 2 minutes. The carryover heat finishes cooking while the glaze settles.

Garnish and serve. Sprinkle with sliced green onions and sesame seeds. Serve with lime or lemon wedges. This is excellent over jasmine rice, garlicky mashed potatoes, or a crunchy slaw.