Pat the salmon fillets dry with paper towels and season with the seafood seasoning.

Heat the oil in a medium skillet over medium heat. Add the salmon fillets and cook for 5 minutes, or until the bottom is golden brown and the fish easily releases from the pan. Flip the salmon with a fish spatula and continue to cook until the internal temperature reaches 145 degrees Fahrenheit as per a meat thermometer.

Remove the salmon from the pan and set aside. Add the peaches and bourbon to the skillet. (Optional: you can carefully flambé the peaches by having the bourbon approach the flame of the burner.)

Add the peach jam, ginger, soy sauce, and butter to the skillet and whisk together the sauce. Let the mixture cook until the ingredients come together and form a glaze.

Turn off the heat and return the salmon to the pan; spoon the glaze over the fillets to coat them.

When serving, spoon additional sauce and peaches over the top of the salmon.