In a small saucepan over medium heat, combine the diced peaches, bourbon, brown sugar, soy sauce, Dijon mustard, garlic powder, salt, and black pepper. Bring to a simmer and cook for about 5-7 minutes, stirring occasionally, until the peaches are soft and the sauce thickens slightly. Remove from heat and set aside.

Preheat your grill or a grill pan over medium-high heat. Brush the salmon fillets with olive oil and season with salt and pepper.

Place the salmon fillets skin-side down on the grill. Cook for about 4-5 minutes, then carefully flip and cook for an additional 3-4 minutes, or until the salmon is cooked through and flakes easily with a fork.

During the last minute of cooking, brush the bourbon peach glaze over the salmon fillets. Allow it to caramelize slightly on the grill.

Remove the salmon from the grill and drizzle any remaining glaze over the top. Garnish with chopped fresh parsley before serving.