Pour the bourbon sauce in a shallow dish or zip lock bag. Add the salmon, seal or cover and marinade in refrigerator for 1 ½ hours (turning occasionally).Heat a non-stick skillet over med-high heat. Coat with cooking spray. Add the salmon and marinade to the pan. Cook the salmon for 4 minutes on each side or until it flakes easily when tested with a fork. Drizzle bourbon sauce over top and serve.