Bergamot Orange Lime Balsamic Glazed Salmon 4 salmon filets ½ t ground black pepper, ½ t salt 1-2 t Rosemary olive oil (recommended) 1 t minced garlic 1 t dried rosemary 2 t Bergamot Orange Lime Balsamic Pre-heat oven to 350. Rinse salmon filets, pat dry and place in baking pan. Brush tops with olive oil and balsamic. Sprinkle with pepper, salt, garlic and rosemary. Transfer to oven and cook until thickest part of salmon registers at least 125 degrees and has very little translucency in color. Optional: Drizzle additional balsamic lightly across salmon, or around plate to dip.