Easy Bruschetta Salmon
This Easy Bruschetta Salmon is the BEST baked salmon recipe. Tender salmon is roasted to perfection then topped with a simple bruschetta style dressing.
Looking for a healthy dinner with TONS of flavor? I love this Easy Bruschetta Salmon recipe for so many reasons!
The rich flavor of the salmon pairs perfectly with the simple ingredients in the topping; tomatoes, shallots, garlic, fresh herbs, oil and balsamic vinegar. This healthy salmon dinner is easy to whip up on a busy weeknight, but it’s pretty enough to serve for a nicer dinner at home!
Cooking salmon can feel intimidating but I promise, there is NOTHING to worry about with this recipe!
You only need a few things including a baking tray and a small bowl to mix the topping.
Also, there is no doubt that this is a healthy meal! The health benefits of salmon are numerous and include; healthy fatty acids, high protein content, and more vitamins and minerals than I can list!
You can check out all of the nutrition facts for salmon here.
Recipe Substitutions:
There are ample substitutions available for this recipe. I think it’s always best to use what you have on hand rather than make an extra trip to the store!
Type of Salmon: I used a 1.5 pound wild-caught salmon side, but any large side of salmon will work. There are so many types of salmon you can use! Coho salmon, wild sockeye salmon ( really any type of wild Alaskan salmon) or farm-raised salmon. I do prefer wild salmon. If you use farm salmon, you may want to add a few minutes to your cooking time. Farm-raised salmon tends to be a bit fattier and will take longer to cook.
Use Another Type of Fish: You can use this method and bruschetta topping on other types of fish, like cod, pollock or tilapia.
Shallot Substitutions: Substitute red onion or white onion for the shallots.
Balsamic Vinegar Substitutions: Substitute the balsamic vinegar for any type of vinegar or fresh lemon juice.
Basil Substitutions: Substitute the fresh basil for other fresh herbs. Parsley, fresh dill or fresh thyme are great options.
Tomato Substitutions: This recipe uses cherry tomatoes, but feel free to use a normal slicing tomato or Roma tomatoes. Heirloom tomatoes can add a lot of beautiful color!
For a little extra crunch and spice, think about adding 1/2 of a diced red bell pepper to the bruschetta mix! 1-2 diced Calabrian peppers (these are usually found in jars) is a great addition, too.
Looking for more easy salmon recipes? Try these awesome salmon recipes on Blackberry Babe.
Cooking Tips for this Easy Recipe:
Pin Bones: Your salmon filet may have pin bones in it. Pin bones are very small, fine bones that can be difficult to remove.
To check for pin bones, rub your finger along the filet. If there are pin bones in there, you will feel them poking out of the flesh just slightly.
To remove pin bones, use a tweezers to pluck them out one by one. Remember that pin bones are set diagonally in the filet, so you’ll want to pull them out in the direction they are oriented. This will help keep the flesh of the salmon intact.
Serving Suggestions:
Pair this salmon dinner with one of these vegetable side dishes: Air Fryer Brussels Sprouts, Grilled Corn On the Cob in Foil, Easy Greek Salad, or Julie’s Italian House Salad.
I also love serving this easy salmon recipe with fluffy rice pilaf or risotto! You can also serve it with chilled pasta salad, like my Healthier Greek Pasta Salad or this Caprese Penne Pasta!
Storing Leftover Salmon
If you have leftover salmon, it will store in the airtight container in the refrigerator for up to 3 days. You can reheat your salmon on a sheet pan in the oven, or in the air fryer.
I think this will quickly become one of your favorite salmon recipes, even if you aren’t a salmon lover!
Easy Bruschetta Salmon
Equipment
Ingredients
- 1.5-2 pound salmon filet pin bones removed
- 1 teaspoon extra-virgin olive oil
- ½ teaspoon sea salt
- ½ teaspoon garlic powder
- ¼ teaspoon freshly cracked black pepper
For the Bruschetta Topping:
- 3 cups cherry tomatoes halved
- 3 garlic cloves minced
- 1 shallot minced
- ¼ cup olive oil
- ¼ cup balsamic vinegar
- ½ teaspoon sea salt
- ½ teaspoon freshly cracked black pepper
- ½ cup basil leaves julienned
Instructions
- Preheat oven to 400 degrees Fahrenheit and line a large rimmed baking sheet with parchment paper or aluminum foil.
- Set the salmon on top of the baking sheet, skin side down. Check for and remove any pin bones from the salmon (see notes above for help).
- Pat the raw salmon dry with a paper towel. Brush the fish with with olive oil and sprinkle with salt, garlic powder and black pepper.
- Place salmon in the hot oven and bake for 15 minutes. After 15 minutes, switch the oven to broil on high. Broil the salmon for 3-5 minutes.
- While the salmon bakes, make the topping. In a small bowl, combine tomatoes, minced garlic, shallots, olive oil, balsamic vinegar, salt, black pepper, and basil leaves. Stir to combine and allow to rest at room temperature until needed.
- After broiling, remove the salmon from the oven when it has reached an internal temperature of 145 degrees Fahrenheit using an instant read thermometer. Allow the salmon to rest for about 5 minutes.
- Spoon the tomato topping over the top of the cooked salmon and serve immediately.
I’m in love with this recipe. I came across it the other day when I was looking for a new salmon recipe, and after making it once, I’ve already put it in my rotation.
So glad you enjoyed it Beth!
Made this for dinner last week and let’s just say there were no leftovers. It was delicious.
This recipe came out so delicious!
This was packed full of flavour and so simple too. Thank you!
Absolutely scrumptious salmon! Thanks for the recipe.
New Favorite! Thank you so much for sharing this recipe!
I loved how the warm fish slightly wilted the tomatoes, releasing their juices to create an instant sauce. Very good.
Thank you!
This sounds delicious. I’m inspired to try it as on the BBQ on a cedar plank….
Hi Michele – I think that would be fabulous!