Salmon: Place salmon in a shallow dish.

Combine brown sugar, maple syrup and bourbon; pour over salmon. Let stand 15 minutes.

In a large skillet, heat oil over medium heat. Add salmon, skin side down; cook until fish just begins to flake easily with a fork (4-5 minutes). Flip salmon and fry another 4-5 minutes. Do not overcook or salmon will be dry. You can easily scrape away the skin at this point (use a metal spatula or wide knife blade), while salmon is in the pan.

Remove and cover with foil to keep warm.

Topping: If skillet is dry, add 1 t. olive oil. Add walnuts, green onions and bacon to skillet; just to heat through.

Place salmon on a serving platter, top with walnut, onion and bacon topping and serve.

NOTE: I like to soak salmon in a little milk for about 20 minutes to remove any fishy taste. Rinse in cold water, pat dry and place in a shallow dish until ready to cook.