• Combine bourbon, olive oil, soy sauce, brown sugar, ginger, garlic and lime juice in a zip-top bag.
• Place salmon inside bag and seal.  Refrigerate for 1 hour.
• Preheat oven to 350 °F (176°C).  Line a baking sheet with parchment and set aside.
• Heat butter in a nonstick pan or cast iron skillet over medium high heat.
• Remove salmon from marinade and pat dry.
• Gently place fish in the pan and cook for 4 minutes without disturbing.
• (You may have to do this in batches, depending on the size of your pan)
• Flip fish over and place immediately on lined sheet pan.
• Cook for 10 minutes.  

Brown Sugar Bourbon Glaze

• While fish is cooking, reduce marinade over medium high heat until slightly thickened and almost syrupy. Drizzle over fish.