In a mixing bowl, whisk together ¼ cup of bourbon, 2 tablespoons of honey, 1 tablespoon of Dijon mustard, and 2 tablespoons of olive oil. Season with salt and pepper to taste.

Add the sliced peaches, tossing gently to coat them in the marinade.

Place the salmon fillets in a shallow dish and pour the bourbon-peach mixture over them, ensuring they are evenly coated. Let them marinate for at least 10 minutes.

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

Transfer the salmon fillets and marinated peaches onto the prepared baking sheet, skin-side down. Roast for 15-20 minutes.

Once done, remove it from the oven, let it rest, and garnish with freshly chopped thyme before serving.