• Preheat the oven to convection bake at 375°F.

Prepare the glaze

• Combine balsamic vinegar, white wine, honey, Dijon mustard, and garlic in a medium-sized saucepan.
• Cook over medium-high heat until sauce comes to a boil. Reduce to medium-low and simmer for 10-15 minutes until the sauce thickens and reduces. Stir occasionally. Season with salt and pepper. The balsamic glaze will thicken more as it cools.
• Optionally, in the last 2 minutes of cooking, add a sprig of fresh rosemary to infuse the glaze. Remove the rosemary when the sauce is done.

Prepare Caramelized Lemon Slices

• Slice ½ of a fresh lemon into 3 thick slices.
• Heat olive oil in a skillet, medium-high heat. 
• Add lemon slices to the skillet. Season with salt and pepper. Fry each side for 1-2 minutes until golden brown.
  

Prepare the Salmon

• Lay aluminum foil flat on the counter, ensuring sufficient length to wrap the entire fillet of salmon. Prepare a bed on top of the tinfoil using the stalks of sage, basil, and rosemary. Add the bay leaf. Chop the garlic bulb in half and crush it, remove the skin, and scatter the cloves over the bed of herbs. 
  
• Place the salmon fillet, skin side down on the bed of herbs. Brush the top of the salmon generously with the balsamic glaze. 
• Half and crush the figs and place on top of the salmon. 
• Top the salmon filet with the seared lemon slices, covering the entire filet. Season with salt and fresh ground pepper.  Drizzle with olive oil.
  
• Wrap the salmon tightly with foil, ensuring no steam can escape during cooking. Make sure the fillet can still lay flat in the wrapping.
• Bake the salmon for 20-25 minutes until it reaches an internal temperature of 145°F. Avoid opening the foil prematurely so that it does not lose steam.
• Once the salmon is finished baking, remove the figs and slice thinly. Sprinkle back over the salmon and drizzle with more balsamic glaze. Garnish with fresh chopped basil and oregano.