Mix hoisin and bourbon well.

Pour half of the sauce over the salmon fillets and allow them to marinate for 30 minutes.

Heat a non-stick skillet over medium high heat, preferably well seasoned cast iron.

Add the salmon and cook on one side about 4 minutes. The fillet should be opaque about half way up the thickness of it. Turn salmon over and cook another 2-4 minutes. When salmon is opaque all the way through and flakes easily with a spatula remove from heat. Do not over cook.

Heat the remaining sauce in the microwave and serve on the side.