Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

In a medium-sized bowl, combine diced peaches, bourbon, honey, soy sauce, olive oil, Dijon mustard, garlic powder, salt, and black pepper.

Place salmon fillets skin-side down on the baking sheet and pour the marinade over them, ensuring even coating.

Optional: Let marinate in the refrigerator for at least 30 minutes.

Roast the salmon for 15-20 minutes until it flakes easily and reaches an internal temperature of 145°F (63°C).

Remove from the oven and let rest for a few minutes before garnishing with chopped parsley.