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Homemade Bruschetta Balsamic Salmon. recipe photo
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Bruschetta Balsamic Salmon.

A quick, bright salmon topped with fresh tomato-basil bruschetta and a drizzle of balsamic glaze.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Servings: 4 servings

Ingredients

  • 1 1/2 cups cherry or grape tomatoes halved
  • 1/2 cup fresh basil chiffonade
  • 4 cloves garlic minced
  • kosher salt to taste
  • black pepper to taste
  • 1 1/2 tablespoons olive oil divided (½ tablespoon for bruschetta, 1 tablespoon for cooking)
  • 4 salmon fillets
  • 1 teaspoon garlic powder
  • 1/2 teaspoon Italian seasoning
  • balsamic glaze for drizzling

Instructions

  • In a bowl, combine the halved tomatoes, chiffonade basil, minced garlic, a large pinch of kosher salt and black pepper, and 1/2 tablespoon olive oil; toss gently and set the bruschetta mixture aside.
  • Pat the salmon fillets dry with paper towels and season all over with kosher salt, black pepper, the garlic powder, and Italian seasoning.
  • Heat 1 tablespoon olive oil in a large skillet over medium heat until shimmering.
  • Place the salmon in the skillet skin-side down (if applicable) in a single layer and cook until golden on the bottom, about 2 to 3 minutes.
  • Gently flip the fillets and cook until the second side is golden and the salmon flakes easily with a fork, about 2 to 4 more minutes depending on thickness.
  • Once cooked through, remove the salmon from the pan, drizzle each fillet with balsamic glaze, then top with a generous spoonful of the tomato-basil bruschetta and serve immediately.

Equipment

  • Mixing Bowl
  • Large Skillet
  • Measuring Spoons
  • Measuring cup
  • Spatula or fish turner
  • Paper Towels

Notes

  • Taste the tomato mixture before serving and adjust seasoning if needed.
  • Use room-temperature salmon for more even cooking.
  • Patting the salmon dry helps achieve a good sear.
  • Cook time varies by fillet thickness.