Line a sheet pan with parchment paper and place the salmon on top, skin side down. Rub with a splash of whiskey to moisten, then season with salt & pepper. Allow the salmon to rest on the counter for a good bit so it is not ice cold when you cook it. Turn on the oven broiler. When the oven is hot, place the salmon on the middle rack of the oven, cook for about 10 minutes per inch-thickness of fish. If the thickest part of the fillet is half an inch or so, it only needs to cook about 5 minutes. Remove from the oven and set aside.

In a small saucepan, stir the cream and mustard together and bring to a simmer. When it begins to thicken, remove from the heat and season to taste. Plate the salmon, sprinkle with the fresh chopped herbs. Serve the sauce on the side or drizzle it over the salmon. Enjoy!