Preheat oven to 425°. Place salmon, skin side down, on a large jelly-roll pan lined with parchment paper. Rub salmon evenly with olive oil and garlic; sprinkle evenly with 1 teaspoon salt and 1 teaspoon pepper. Bake 20 to 24 minutes or until desired degree of doneness. Let stand 10 minutes. Transfer to a serving platter.
Combine parsley, basil, chives, lemon juice, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper in a medium bowl; toss to coat. Sprinkle herb mixture evenly over salmon; serve with Cornichon-Caper Sauce.