Bourbon Salmon

I don't eat much fish, but this recipe--I could eat it quite frequently, just so very tasty and easy!  The last time I made this, I had my family help by doing the prep work while I was out working, so there are no pictures for that part currently; I'll add those next time :)

This is the recipe I use, with slight modifications:
http://www.myrecipes.com/recipe/bourbon-glazed-salmon-0
Because the sauce is entirely delicious, I typically double it.  The amounts below reflect a doubled version of the original from the linked page:

Ingredients
6 T. brown sugar
6 T. bourbon whiskey
4 T. low-sodium soy sauce
2 T. fresh grated ginger root
2 T. bottled minced garlic
1/2 tsp. coarse ground pepper
4 skinless salmon fillets, approximately 6 oz. each
Cooking spray
toasted sesame seeds

Instructions:
1. Combine the first 7 ingredients in a large zip-top plastic bag or covered glass dish (I typically use the latter), then add the salmon.
2. Place in refrigerator to marinate for at least 1 hour, ideally 2 or more, turning occasionally.
3. Heat a large non-stick skillet over med-high heat.  Coat pan with cooking spray.
4. Add fish and marinade to pan:

5. Cook fish 4 minutes on each side, until it flakes easily and the marinade is bubbly:

As you can see, mine broke up into pieces because I really don't care about the fillets staying in exact shape.

6. Place one fillet (or equivalent) on a plate and drizzle with some of the pan sauce.  Sprinkle with sesame seeds and enjoy!  I like serving mine with plain basmati rice: