Bourbon glaze
1/2 cup bourbon
1/2 cup dark brown sugar
2 tablespoons soy sauce
1 1/2 teaspoons Dijon mustard
2 teaspoons apple cider vinegar
2 teaspoons Worcestershire sauce
1 teaspoon minced garlic
Salmon
4 skinless salmon fillets (6 ounces each)
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 tablespoons olive oil
1 lemon cut into wedges
Place all the ingredients for the bourbon glaze in a small saucepan and whisk to combine. Bring to a boil over medium heat. After one minute, lower the heat to a simmer.
Pat the salmon fillets completely dry with paper towels and season generously with salt and pepper on both sides.
Heat the olive oil in a large skillet over medium heat (slightly lower than for skin-on salmon). When the oil is hot, carefully place the salmon in the pan. Cook for 3 to 4 minutes per side until the salmon flakes easily with a fork but is still slightly pink in the center.
Squeeze the juice from half a lemon over the salmon fillets. Then coat with a few tablespoons of bourbon glaze and let the sauce thicken in the pan.
Plate the salmon and serve with the remaining sauce.