Bruschetta Salmon. Baked salmon filets and bruschetta come together for a healthy meal that’s full of fresh flavor!
If you’re looking for the perfect salmon recipe, the search is over. Flaky filets of salmon are the perfect vehicle for the aromatic flavors of bruschetta. Swap out the bruschetta and top it with our cucumber tomato salad instead! Try our easy sheet pan salmon recipe next for a quick and easy meal with fast clean up!
Why this Recipe is Best
Salmon makes an amazing main course–and it’s so much easier to cook than most people realize.
- This salmon is baked with olive oil to flaky melt-in-your mouth perfection.
- It only takes 15 minutes of cooking time and you don’t need to monitor the fish as it cooks like with stove top recipes.
- The bruschetta topping in this recipe is simply divine. All the classic ingredients of a traditional Italian bruschetta appetizer, served on salmon instead of bread.
- The garlicky tomato basil freshness adds instant flavor to the plain salmon filets. No need to marinate the fish or make a complex sauce like many salmon recipes.
- I added some avocado for a fresh creamy touch.
Bruschetta Salmon is a restaurant quality meal you can make at home in just 30 minutes. Easy enough for a busy weeknight but impressive enough for a dinner party!
As a huge bonus, this meal is full of good-for-you ingredients like heart healthy salmon and avocado.
And, of course, Bruschetta Salmon is free of any added sugars or flour.
Salmon filets. I used 6 ounce filets. Make sure they are all the same thickness to ensure even cooking.
White balsamic vinegar. This key ingredient adds tang to the bruschetta but has a milder flavor than regular balsamic, which tends to overwhelm the delicate salmon in this recipe. In a pinch though, regular balsamic will work.
Tomato, Onion, Basil, Garlic– the key ingredients to homemade bruschetta!
Avocado- completely optional, but a delicious addition and pairs nicely with the flaky salmon and garlicky bruschetta.
First, make the bruschetta topping. Mix the ingredients together, cover and let chill in the fridge while you cook the salmon.
Place the salmon in a pan coated with olive oil, then season with salt and pepper. Bake for about 14 minutes, or until a meat thermometer inserted into the filets reads 140 F.
Top each baked salmon filet with the bruschetta topping and sliced avocado. Enjoy!
Tips and Tricks
Make the bruschetta in advance.
Mixing the ingredients together a few hours ahead of time helps the flavors marinate and mingle. Once assembled, use the topping within 24 hours.
If you toss the bruschetta together at the beginning of your work day, you can have homemade salmon on the table in about 20 minutes when dinner time comes!
Use a meat thermometer.
The exact baking time the salmon will need depends on the thickness of your filets. I recommend an instant read cooking thermometer to ensure they cook to 140 F before enjoying.
Toppings. Skip the bruschetta and use homemade guacamole as a topping instead!
When Salmon is done cooking it should be flaky and fall apart easily at the touch of a fork. The internal temperature should ideally read between 140 and 145 degrees F.
Yes, you can make this a baking dish if you do not have an oven safe skillet. I would use a 15 x 10 inch with rimmed sides, or a standard 9 x 13 dish.
Yes, this Bruschetta Salmon recipe is suitable for those following a Whole30 eating plan. It is also low carb and keto.
A side of mixed greens with a balsamic dressing would be a beautifully simple accompaniment to this main course. These Sheet Pan Roasted Veggies or spiralized zucchini noodles are delicious side dishes for salmon too.
- Chicken Spinach Skillet
- Big Mac Salad
- Chaffle Recipe
- Crustless Pizza
- Keto Peanut Butter Balls– a delicious dessert!
For the Bruschetta Topping:
- 1 Tablespoon olive oil
- 1 Tablespoon white balsamic vinegar
- ¼ cup finely chopped red onion
- 1 clove garlic, pressed
- ¼ teaspoon kosher salt
- ¼ teaspoon pepper
- ¼ cup fresh basil, cut into thin strips (chiffonade)
- 3 roma tomatoes, chopped (about 1 ½ cups)
- 1 cup avocado, pitted and chopped (1 medium avocado)
For the Salmon:
- 2 Tablespoons olive oil
- 4 fillets (about 6oz each) fresh salmon portions
- Salt and pepper to taste
- Preheat oven to 425℉.
- In a medium bowl, add olive oil, white balsamic vinegar, chopped onion, minced garlic, salt, pepper, basil strips and tomatoes. Stir to combine. Cover with plastic wrap and refrigerate.
- Add 1 Tablespoon of olive oil to the bottom of an oven-safe skillet or baking dish, making sure to coat the surface to prevent sticking.
- Place salmon portions into the dish, skin side down if the portions have skin.
- Drizzle additional Tablespoon of olive oil over the tops of the salmon portions and season with salt and pepper.
- Bake for 12 - 15 minutes or until salmon reaches desired doneness. Salmon should flake easily when it’s ready.
- Serve with bruschetta topping and diced avocado.
- Salmon cooking time is usually based on thickness of filets - 5 minutes for every ½ inch of thickness. Because this can vary, internal temp of 140 is recommended.
- Bruschetta topping can be made in advance. The time allows the flavors to blend together nicely. I would recommend not doing it more than 24 hours ahead.
- If you don't have an oven-safe skillet, the salmon can be baked on a baking sheet with sides (15x10x1-inch) or a regular 9x13.
Serving Size:1 filet
Amount Per Serving: Calories: 647Total Fat: 45gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 33gCholesterol: 143mgSodium: 352mgCarbohydrates: 8gFiber: 4gSugar: 3gProtein: 52g
Sit down to delicious baked Bruschetta Salmon in no time! This easy recipe combines Italian flavors and tender flaky fish–all with ingredients that are as good for you as they are delicious.