Whisk all glaze ingredients in a small pot. Heat over medium until the sauce boils for one minute, then reduce to simmer.

Pat the salmon fillets completely dry with paper towels - this is extra important for skinless fillets to get a nice sear.

Season generously with salt and pepper on both sides.

Heat olive oil in a large skillet over medium heat (slightly lower than for skin-on salmon to prevent sticking).

Once the pan is hot, carefully place the salmon in the pan. Cook for 3-4 minutes on each side until golden brown on the bottom.

Salmon is done when it flakes easily with a fork but is still slightly pink in the center.

Squeeze half a lemon over the fish. Then spoon a couple of tablespoons of the bourbon glaze over the fish, let the sauce thicken in the pan. Plate fish, and serve with remaining sauce.