1 tablespoon minced fresh oregano or 1 teaspoon dried oregano
Preheat oven to 425°. Line a 15x10x1-in. baking pan with foil; coat foil with cooking spray. Set aside.
In a small saucepan, saute garlic in oil until tender. Stir in vinegar, mustard, wine, honey, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, 3-5 minutes or until slightly thickened. Set aside 2 tablespoons for basting.
Place fillets on prepared pan. Brush with sauce and sprinkle with oregano. Bake, uncovered, 15-18 minutes or until salmon flakes easily with a fork. Brush with reserved sauce before serving.