Preheat the oven to 350 degrees.
Place the apple cider and half of the chopped rosemary in a small saucepan over medium-high heat. Bring mixture to a light boil and continue to cook for 15 to 20 minutes or until thickened and reduced by about half. Remove from heat and pour into a small bowl to stop the cooking process.
Arrange salmon fillets on a baking sheet lined with parchment paper, skin sides down; liberally season with salt and pepper and remaining chopped rosemary then drizzle with the olive oil. Roast for 10 to 15 minutes or until fillets flake easily when tested with a fork.
To serve, drizzle each fillet with some apple cider glaze and add a lemon wedge on the side.