Season the salmon with the salt and pepper.
Put a large pan on medium flame.
Once pan is fully heated, sear the salmon skinless side down for 2-3 minutes or until a nice brown crust is formed. Flip and cook for another 5 minutes or until you feel it is done. Remove from pan.
Put the butter in the pan and melt fully. Add in the swerve brown sweetener and mix fully. Put the salmon back in this sauce and pour the bourbon over. Cook them all together for 4 minutes. Remove from pan and serve with the glaze spooned over.