Preheat the oven to 425 F degrees. Line a rimmed baking sheet with unbleached parchment paper.
Place the salmon on the prepared baking sheet. Drizzle the salmon with olive oil and rub to coat evenly. Sprinkle with salt and pepper.
In a small bowl, combine the preserves and sriracha. Spread a thin layer on the salmon.
Press the herb mixture on top of the salmon to cover evenly.
Roast the salmon for 10-12 minutes or until the fish flakes evenly when poked with the tip of a paring knife. You want the fish to be slightly rare in the center. Cut crosswise into serving pieces.