This grilled bruschetta salmon features perfectly grilled salmon fillets with a flavorful tomato bruschetta topping piled over top and lots of crusty grilled bread on the side.
Get ready for a humble little summer fish dinner to absolutely blow your mind.
All the things you love about classic bruschetta meets grilled salmon and trust me, it is the duo to end all duos!
We’ve got picture-perfect buttery grilled salmon, the most fresh-tasting tomato bruschetta topping, lots of balsamic glaze, and even some crusty grilled bread on the side. There’s no resisting this summery goodness.
This is one of those summer dinners you can pull off in under an hour with only a handful of ingredients and it won’t heat up your kitchen either.
The beautiful grilled salmon and tomato bruschetta topping gives it a fancier appearance, but don’t be fooled! This salmon is totally weeknight food since it’s so easy!
This Grilled Bruschetta Salmon features…
- Perfectly grilled salmon fillets with crispy skin and a tender interior.
- An herby tomato bruschetta topping
- Tangy balsamic glaze drizzled over top
- Crispy olive oil grilled bread
Making the Grilled Bruschetta Salmon
(scroll down to the bottom of post for the full recipe)
Ingredients You Will Need
- Skin-on salmon fillets
- Olive oil
- Granulated sugar
- French bread
- Balsamic glaze
Choosing Your Salmon
For this recipe, you will want to purchase about 1.5 lbs of skin-on salmon.
We typically buy a whole side of salmon and then cut it into 6-8 oz fillets. Buying the whole side of salmon, rather than pre-cut fillets allows us to control the size of the fillets so we can ensure that they cook evenly.
Tips for Perfect Grilled Salmon
- Rub salmon fillets with olive oil – be generous here with the olive oil! You want the salmon fillets very well coated with olive oil, kosher salt, and pepper.
- Heat grill to 450F – this hot temperature helps the salmon get a perfectly crispy exterior and tender inside.
- Grill salmon skin-side down – the fat in the skin will help keep the salmon from sticking. Don’t be tempted to flip the salmon until you can easily lift salmon off the grill grates with a spatula, anywhere from 4-6 minutes.
- Don’t overcook salmon – ideally, you want the salmon to register about 125F-130F on a kitchen thermometer. The salmon will continue cooking a bit once you remove it from the grill, so we found taking it off the heat in this temperature range makes for the best cook.
Try these ideas for a different spin on this recipe!
- Try a different protein – tuna, chicken, or steak would all work great in place of the salmon. Be aware, cook time will vary slightly!
- Add veggies to bruschetta topping – chopped sweet pepper, cucumber, or even avocado would be a delicious way to spruce up the topping.
- Make homemade balsamic glaze – can’t find it in the store? You can easily make your own by reducing 1/2 cup balsamic vinegar over medium heat 5-10 minutes until a thick glaze.
- Try different herbs – minced oregano, parsley, or tarragon would be a great replacement for the basil.
What to Serve with Salmon
We’ve found that this salmon is a perfectly satisfying meal alongside the grilled bread, but check out these different side dish ideas!
- Buttered noodles
- Roast potato wedges
- A big green salad
- Grilled vegetables
I’m telling ya, the amount of flavors we’re able to pack into this salmon dinner in only FORTY minutes is slightly insane. The salmon is SO tender and buttery while the fresh tomato topping and balsamic glaze just take the flavors up to an untouchable level.
Get ready to crave nothing else but this salmon on the dinner agenda this summer!
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Watch this salmon made step-by-step on Google web stories!
If you love grilled fish, try these other recipes next!
Grilled Bruschetta Salmon
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- 2 medium tomatoes, diced into 1/4-in cubes
- 2 medium cloves garlic, minced
- 1 teaspoon granulated sugar
- 1/4 cup fresh minced basil
- Kosher salt and pepper to taste
- 1-1/2 lbs skin-on salmon fillets (about 4 6-8 oz fillets)
- 3 tablespoons extra-virgin olive oil, divided
- Kosher salt and pepper for seasoning
- 1 small loaf French bread, cut in half widthwise and then in half lengthwise
- Balsamic glaze and additional fresh minced basil for topping
- In a medium bowl, combine bruschetta ingredients and season with salt and pepper to taste. Place in refrigerator while you prepare the salmon.
- Clean grill grates well, lightly grease, and preheat to 450F*. Rub salmon fillets all over with 2 tablespoons olive oil and season well with salt and pepper. Brush remaining olive oil over cut-side of 4 French bread pieces.
- Once grill is heated to 450F, lay salmon skin-side down on grill. Close grill lid and allow salmon to cook undisturbed 4-6 minutes until you can lift the fillets off the grates without salmon sticking. Flip salmon to opposite side and cook salmon an additional 2-4 minutes until salmon registers 125-130F.
- Transfer salmon to a clean platter and set aside for a moment. Place French bread cut side-down on grill and cook 2-3 minutes until lightly toasted. Arrange bread on a separate plate.
- Spoon bruschetta topping over top of grilled salmon and top with a few drizzles of balsamic glaze and basil. Serve immediately with grilled bread and enjoy!