Chopped fresh herbsuse your favorite like parsley, basil, rosemary, tarragon, or thyme
Preheat the oven to 500° F.
Line a rimmed baking sheet with parchment paper, and brush with 1 teaspoon oil. Remove the defrosted salmon from the plastic bag, and pat dry with a paper towels. Rub the salmon pieces all over with the remaining 1 teaspoon oil.
Arrange the salmon filets skin side down on the oiled parchment paper, spacing the pieces evenly on the sheet. Spread ½ ounce of cherry preserves on top of each 6-ounce salmon filet.
Place the baking sheet with salmon in the preheated oven, and immediately turn the temperature down to 275° F. Bake until the centers of the fillets register 125 ° F (for medium-rare), about 11 to 15 minutes, rotating the sheet halfway through baking.
Once the salmon is cooked, use a fish spatula to place the salmon filets onto the serving plates. Drizzle the cooked salmon with balsamic glaze, and sprinkle chopped herbs over the top.