This delightful Bruschetta Salmon Recipe is a delicious twist on the classic Italian dish, made with balsamic glazed salmon on crispy bread slices and topped with a tomato basil topping. Perfect for a healthy meal for a busy weeknight, or as a tasty appetizer for a dinner party, this recipe comes together with a few ingredients and is easy to make!
Save This Recipe! 💌
We'll email this post to you, so you can come back to it later!
Disclosure: This recipe is a paid partnership with Roland Foods, a leading global importer of premium ingredients. Thanks for supporting brands that allow us to bring fresh new content to A Full Living!
These tasty bites look super fancy, but are easy for any home cook to master, with a stunning presentation and delicious flavor that's sure to please.
Looking for more delicious salmon recipes? Try this creamy salmon pasta, or this pesto butter salmon!
Jump to:
❤️Why we love this recipe
- Quick and easy recipe. This recipe is super simple, making it a great choice for any day of the week.
- Elegant. With a stunning presentation, this recipe is certainly fit for a dinner party where you want to impress your guests!
- Made with simple ingredients. Made with pantry staples and items that can be found at your local grocery store. The combination of Roland® Fig Glaze and Roland® Original Balsamic Glaze adds lovely sweetness, tartness, and rich flavor to the dish. Roland Foods’ Balsamic Glazes are available on Amazon.
- Fresh flavors. Juicy tomatoes with fresh basil, garlic, and lemon combined with balsamic glazes and a bit of honey are married with perfectly cooked salmon and crispy bread for a delicious, well-balanced bite.
🥖Ingredients
Here are the ingredients we used for this recipe. You can find more information for substitutions below.
- Salmon filets
- Olive oil
- Roland Foods Balsamic Glazes - We used both the Balsamic Fig Glaze and the Original Balsamic Glaze for this delightful dish. Roland Foods' balsamic glazes are the key ingredients in this recipe, adding delicious sweetness and acidity. Save time making your own balsamic reduction on the stove by using these delicious and versatile glazes that are thickened slowly and sourced directly from Italy! Roland Foods’ Balsamic Glazes are available on Amazon.
- Honey - Choose a runny variety that is easy to pour so that it mixes up easily in the glaze.
- Seasonings - We use a mixture of pretty simple seasonings, including kosher salt, black pepper, Italian seasoning, and red pepper flakes (optional) for a tiny bit of heat.
- Lemon juice and lemon zest
- Tomatoes - We like sweet cherry tomatoes, but you can use your favorite variety.
- Garlic cloves
- Fresh basil
- Bread - Italian bread, French bread, or a baguette will work well for this.
- Parmesan cheese - Optional, but adds a nice nutty umami flavor to the dish.
Visit the recipe card for the full quantities and nutritional information.
✨Substitutions & variations
Here are a few suggestions on additional flavors to try, or simple variations to this recipe.
- Spicy. Try adding more chili flakes, Calabrian chilis, or cayenne for extra heat.
- Herbed. Add extra herbs like fresh parsley, rosemary, or thyme for more of an earthy herbaceous flavor.
- Sweeter. Add more honey to the marinade for an extra sweet taste.
- Swap the sweetener. You can also sweeten this recipe with other sweeteners if you like.
- Low carb or gluten free. Simply serve the salmon without the bread for those on a low carb or gluten free diet.
🔪Prep work
- Preheat the oven to 425°F.
- Line a baking sheet or baking sheet with parchment paper. We like to use a baking dish so that the balsamic glaze coats the salmon and kind of pools up around it and poaches the salmon while it bakes to infuse it with more flavor!
- Dry the salmon fillets really well with paper towel.
- Cut basil into thin strips (chiffonade).
- Quarter the tomatoes.
- Measure out all remaining ingredients.
📋Instructions
In a bowl, combine olive oil, honey, balsamic glaze, lemon juice, lemon zest, and grated garlic. (Image 1)
Whisk very well until completely combined. (Image 2)
Next, season all sides of the salmon with salt, pepper, Italian seasoning, and red pepper flakes. (Image 3)
Cover the salmon fillets very well with the balsamic glaze (Image 4).
Bake until the internal temperature reaches about 130°F, as it will continue to cook outside of the oven. This will take about 12-15 minutes. If you prefer a more well-done salmon, cook until it reaches 140°F, as it will reach a temperature of 145°F. (Image 5)
✨Pro Tip: Use an oven safe meat thermometer (affiliate link) to monitor the temperature of the salmon while it cooks. This ensures you don't overcook it!
Place bread on a baking sheet, and drizzle with olive oil. Make sure each side of the bread slices has olive oil on them. (Image 6)
Broil on high and keep a very close eye on the bread until it turns a nice golden brown color. This should take about 5-7 minutes.
Immediately after it comes out of the oven, rub the bread with a garlic clove that has an exposed inside, then sprinkle the bread with a bit of salt. (Image 7)
In a mixing bowl, combine tomatoes, basil, grated garlic, salt, olive oil, balsamic glaze, and a pinch of red pepper flakes (optional). (Image 8)
Toss to combine, taste and adjust seasonings, then set aside. (Image 9)
To assemble, top each bread slice with salmon, followed by the tomato mixture, freshly grated parmesan, and basil ribbons.
Finish it all off with another drizzle of balsamic glaze. (Image 10)
Serve with a glass of white wine, and enjoy right away!
✨Tips & tricks
- Use a thermometer to monitor the salmon's temperature. Using an oven safe meat thermometer to check the internal temperature of the fish while it cooks will ensure it doesn't overcook and dry out!
- Don't skip rubbing the bread with garlic! It may seem like a small step, but it adds a ton of flavor, especially when sprinkled with salt right afterwards, and fresh out of the oven.
- Make the tomato topping right before serving. The tomato topping is best when it's nice and fresh, so make it right before putting the whole thing together!
- Don't skimp on the balsamic glaze. Go ahead, and drizzle a ton of Roland® Balsamic Glaze on top of the bites right before serving to tie the whole thing together. The flavor is unmatched!
Need supplies? Shop our Amazon store! Stock your pantry, and find all of our favorite kitchen tools! A Full Living LLC earns a small commission through purchases on our storefront to help support this site.
💭Frequently Asked Questions
This recipe is best enjoyed right away, and we don't recommend making it in advance. However, you can prepare the salmon in advance and store it in the fridge.
If you must save the leftovers, store each component separately from one another. We will warn you that the bread will become stale, and the tomato mixture will become mealy in texture and lose its flavor.
Bruschetta is an antipasto from Italy made of grilled bread rubbed with garlic and topped with olive oil and salt. Common toppings include tomato, cured meats, and beans.
Many people mistake the tomato basil topping to be the bruschetta, but it's actually just the name for the toasted bread, though it is a very popular topping!
More Recipes To Consider
Did you try this recipe? Make sure to leave a 5-star review below! 🌟 This helps other readers find our recipes and encourages them to try them. Also, be sure to leave a comment with your experience. Follow along, and tag @AFullLiving on Instagram with your photos!
📖 Recipe
Salmon Bruschetta
Equipment
- Baking dish
Ingredients
Salmon
- 1.5 pounds salmon fillets
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon Italian seasoning
- ½ teaspoon red pepper flakes (optional and to taste)
Salmon glaze
- 3 tablespoons olive oil
- 2 tablespoons balsamic glaze
- 2 tablespoons honey (make sure it's a runny variety)
- 1 tablespoon lemon zest (zest of 1 lemon)
- 1.5 tablespoons lemon juice (juice of ½ lemon)
- 2 cloves garlic, grated
Bread
- 16 ounces French bread, cut into slices) (baguette, French or Italian bread)
- 2-3 tablespoons olive oil (to drizzle)
- 1 clove garlic, sliced in half
- pinch of salt
Tomato topping
- 11 ounces cherry tomatoes, quartered
- 2 tablespoons basil ribbons (chiffonade)
- ¾ teaspoon kosher salt
- ¼ teaspoon red pepper flakes (optional and to taste)
- 1 clove garlic, grated
- 1 tablespoon olive oil
- 1-2 tablespoons balsamic glaze (to taste)
Toppings
- fresh basil
- freshly grated parmesan
- fig balsamic glaze (we like to use the fig glaze for a bit of sweetness when topping, but you can use original)
Instructions
- Preheat the oven to 425°F. Line a baking sheet or baking sheet with parchment paper. Dry salmon fillets with paper towels.
- In a bowl, combine 3 tablespoons olive oil, 2 tablespoons honey, 2 tablespoons balsamic glaze, 1 tablespoon lemon juice, 1 tablespoon lemon zest, and 2 cloves grated garlic. Whisk very well until completely combined.
- Season all sides of the salmon with 2 teaspoons salt, 1 teaspoon pepper, 1 teaspoon Italian seasoning, and ½ teaspoon red pepper flakes (optional) and pour the glaze over top of the fish to ensure it's completely coated.
- Bake until the internal temperature reaches about 130°F, as it will continue to cook outside of the oven. This will take about 12-15 minutes. If you prefer a more well-done salmon, cook until it reaches 140°F, as it will reach a temperature of 145°F.
- Meanwhile, place the bread on a baking sheet, and drizzle with 2-3 tablespoons of olive oil, ensuring both sides of the bread have olive oil on them. Broil on high and keep a very close eye on the bread until it turns a nice golden brown color. This should take about 5-7 minutes.
- Immediately after the bread comes out of the oven, rub the bread with a garlic clove that has an exposed inside, then sprinkle the bread with a bit of salt.
- In a mixing bowl, combine tomatoes, basil, 1 clove grated garlic, ¾ teaspoon salt, 1 tablespoon olive oil, 1-2 tablespoons balsamic glaze (to taste), and a pinch of optional red pepper flakes. Toss to combine, taste and adjust seasonings, then set aside.
- To assemble, top each bread slice with salmon, followed by the tomato mixture, freshly grated parmesan, and basil ribbons. Finish it all off with another drizzle of balsamic glaze. Serve, and enjoy right away!
- This recipe is best enjoyed right away, and we don't recommend making it in advance. However, you can prepare the salmon in advance and store it in the fridge. If you must save the leftovers, store each component separately from one another. We will warn you that the bread will become stale, and the tomato mixture will become mealy in texture and lose its flavor.
Save This Recipe! 💌
We'll email this post to you, so you can come back to it later!
Notes
- Use a thermometer to monitor the salmon's temperature. Using an oven safe meat thermometer to check the internal temperature of the fish while it cooks will ensure it doesn't overcook and dry out!
- Don't skip rubbing the bread with garlic! It may seem like a small step, but it adds a ton of flavor, especially when sprinkled with salt right afterwards, and fresh out of the oven.
- Make the tomato topping right before serving. The tomato topping is best when it's nice and fresh, so make it right before putting the whole thing together!
- Don't skimp on the balsamic glaze. Go ahead, and drizzle a ton of Roland® Balsamic Glaze on top of the bites right before serving to tie the whole thing together. The flavor is unmatched!
Comments
No Comments