Pat the salmon fillets completely dry with paper towels and let sit at room temperature while you prepare the glaze.

Pour bourbon into a small saucepan and simmer over medium-high heat for 2 minutes to burn off harsh alcohol flavors.

Add brown sugar, soy sauce, Dijon mustard, minced garlic, and minced ginger to the bourbon and whisk until the sugar dissolves fully.

Continue simmering the glaze for 3 to 4 minutes, stirring occasionally, until it reduces by one-third and coats the back of a spoon; remove from heat and stir in butter.

Season both sides of the salmon fillets with salt and black pepper.

Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.

Place salmon fillets skin-side up in the hot skillet and cook undisturbed for 4 minutes to form a golden crust.

Flip the salmon so the skin side faces down and immediately spoon the bourbon glaze over each fillet.

Continue cooking for 3 to 4 minutes more, basting with glaze every minute, until the internal temperature reaches 145°F.

Transfer the salmon to a serving platter, let rest for 2 minutes, spoon remaining glaze over the top, garnish with fresh thyme, and serve immediately.