Just for the record, Margcata, Jack Daniels is not bourbon. It's sour mash wiskey. They're similar, but not quite the same. For cooking purposes, however, they're interchangeable.
At any rate, you might try:
Bourbon Glazed Salmon
1 cup brown sugar, packed
6 tbls bourbon
1/4 cup soy sauce
2 tbls fresh lime juice
Zest of one lime
2 tsp grated fresh ginger
1/2 tsp salt
1/4 tsp black pepper
2 garlic cloves, mashed
2 lbs salmon filet in four pieces
Combine all ingredients except salmon in a plastic bag. Mix well to combine. Add the salmon and let marinate 30 minutes.
Put the filets on a lightly oiled (cooking spray works best), foil-covered broiler pan. Coat the filets with spray oil. Broil until fish flakes easily, about 12 minutes.
Reduce marinade until slightly thickened. Drizzle over the cooked fish.
When I make this, rather than filets I use salmon steaks, formed into noisettes. They can then be done on a grill, as well as the broiler, which adds another flavor layer.
I serve these on a bed of succotash puree.