In a mixing bowl, combine the bourbon, brown sugar, soy sauce, minced garlic, Dijon mustard, olive oil, black pepper, and salt.

Place the salmon fillets in a shallow dish and pour the marinade over them. Let the salmon marinate for at least 15 minutes.

Preheat your grill or grill pan over medium-high heat.

Remove the salmon from the marinade, letting any excess drip off. Place the fillets skin-side down on the grill and cook for about 4-5 minutes.

Carefully flip the salmon fillets and cook for another 4-5 minutes.

During the last few minutes of cooking, brush the salmon with the leftover marinade.

Check for doneness; salmon is done when it flakes easily with a fork and has an internal temperature of 145°F.

Remove the salmon from the grill and let it rest for a few minutes, then serve.