In a medium bowl, whisk together peach preserves, bourbon, 2 tablespoons olive oil, soy sauce, apple cider vinegar, Dijon mustard, minced garlic, salt, black pepper, and red pepper flakes until well combined. This will yield approximately 1 1/2 cups of marinade.

Set aside half of the marinade, about 3/4 cup, in a separate container and refrigerate for later use as the finishing glaze.

Place salmon fillets in a resealable plastic bag and pour in the remaining marinade. Seal the bag and gently massage to coat the salmon evenly. Refrigerate for 30 minutes to 1 hour.

Preheat oven to 375°F.

Heat 1 tablespoon olive oil in a medium oven-safe skillet over medium-high heat. Once hot, carefully place marinated salmon fillets skin-side up in the skillet. Sear for 2 to 3 minutes until golden brown.

Flip salmon fillets so skin-side is down. Add sliced peaches around the salmon. Cook for 2 to 3 more minutes, allowing peaches to soften slightly and salmon skin to sear.

Remove skillet from heat. Pour the reserved peach marinade evenly over the salmon and peaches.

Transfer skillet to preheated oven and bake for 12 to 15 minutes, checking at 12 minutes. Salmon is done when internal temperature reaches 145°F and fish flakes easily with a fork.

Remove from oven and serve immediately, garnished with fresh parsley.