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.
Prep Time 30minutes
Cook Time 10minutes
Total Time 40minutes
2mediumtomatoes, diced into 1/4-in cubes
2mediumcloves garlic, minced
1/4cupfresh minced basil
Kosher salt and pepper to taste
1-1/2lbsskin-on salmon fillets (about 4 6-8 oz fillets)
3tablespoonsextra-virgin olive oil, divided
Kosher salt and pepper for seasoning
1smallloaf 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!