Place the salmon fillets in a large, resealable plastic bag. Whisk together the bourbon, orange juice, brown sugar, garlic oil, Worcestershire sauce, salt, and pepper in a small bowl. Pour mixture over the salmon and seal the bag. Refrigerate for 30 to 60 minutes.

Heat oven to 425 degrees F. Line a large, rimmed baking sheet with foil.

Remove salmon fillets from the plastic bag and place onto baking sheet, skin-side down. Pour the leftover marinade into a small saucepan.

Bake salmon 10 to 15 minutes, or until cooked through and flakes easily with a fork.

While the salmon is baking, bring the marinade to a boil in a small saucepan over medium-high heat. Reduce heat to medium-low and simmer, stirring occasionally, until thick and syrupy, about 8 to 10 minutes.

Spoon glaze over top of the salmon and serve.