Bruschetta Salmon

Looking for a fresh spin on salmon? This Bruschetta Salmon is a winner! It takes the flavors we all love from bruschetta - juicy tomatoes, fresh basil, and garlic - and puts them on top of perfectly baked salmon. The whole thing takes just 30 minutes, which means you can have a fresh, home-cooked meal even on busy nights.

You’ll love how the warm salmon with its Italian seasonings meets the cool, fresh bruschetta topping. Add a drizzle of balsamic glaze, and you've got something that feels fancy but is actually super simple to make.

I make this Bruschetta Salmon at least twice a month because it's just so good. I love Italian food and salmon, so combining them into one dish was bound to be a winner. There's something amazing about taking that first bite with all the flavors together - the rich salmon, the fresh tomatoes and basil, and that sweet balsamic drizzle.

When I make the bruschetta topping, I sometimes add a little extra basil because I love how it brightens up the whole dish. You can play around with the herbs too - I've thrown in some fresh oregano when I have it in my garden, and it works beautifully.

For the balsamic glaze, I start with just a light drizzle and let everyone add more at the table if they want. Store-bought glaze works great, but if you have time to reduce your own balsamic vinegar, it adds an amazing flavor.

I usually serve this with a simple side of roasted asparagus, air fryer vegetables or a light arugula salad. The salmon is rich enough on its own, so I find that lighter sides work best. Plus, you can roast your vegetables right alongside the salmon - just pop them in the oven on a separate pan about five minutes before the fish goes in.

Ingredient Notes

See the printable recipe card below for all ingredients, specific measurements, and complete instructions.

• Salmon filets: Fresh salmon works best here, but frozen will work too if you thaw it completely. Look for filets that are similar in thickness so they cook evenly.
• Cherry tomatoes: These are sweeter and juicier than regular tomatoes, which makes them perfect for bruschetta. I like to use a mix of red and yellow ones when I can find them.
• Fresh basil: This is one ingredient you don't want to substitute. Fresh basil has a bright, sweet flavor that dried basil just can't match.
• Garlic: Fresh minced garlic gives the bruschetta topping its classic flavor.
• Italian seasoning: This blend of dried herbs adds great flavor to the salmon. Most store-bought blends work well, or you can mix your own with oregano, basil, thyme, and rosemary.
• Balsamic glaze: You can find this in most grocery stores near the vinegars. It's thicker and sweeter than regular balsamic vinegar. If you can't find it, you can reduce regular balsamic vinegar until it's syrupy.
• Olive oil: Extra virgin olive oil adds richness and flavor to both the salmon and bruschetta topping.
• Kosher salt: Kosher salt dissolves more evenly than table salt and gives better seasoning. If you need to use table salt, use a bit less than the recipe calls for.

How To Make Bruschetta Salmon

Start by preheating your oven to 425 degrees Fahrenheit. While it warms up, prepare your bruschetta topping.

Cut your cherry tomatoes into halves or quarters, finely chop your basil, and mince the garlic. Combine these in a bowl with olive oil and salt, then set aside to let the flavors blend.

Drizzle olive oil in your baking dish or sheet pan. Pat the salmon filets dry with paper towels - this helps the seasonings stick and ensures even cooking. Season the filets with kosher salt, black pepper, Italian seasoning, and garlic powder, then place them in the prepared dish.

Slide the salmon into your preheated oven and bake for 8-10 minutes. The cooking time depends on the thickness of your filets, so use a meat thermometer to check - you're aiming for 145 degrees F at the thickest part.

Let the salmon rest for a few minutes after baking. Give your bruschetta topping a quick stir, spoon it generously over each filet, and finish with a drizzle of balsamic glaze.

Substitutions and Variations

• Try different fish. This topping works beautifully on any mild fish like halibut or cod. Just adjust the cooking time based on the thickness of your filets.
• Make it spicy. Add a pinch of red pepper flakes to the bruschetta topping, or mix some into the salmon's seasonings for a bit of heat.

Make-Ahead and Storing

Make Ahead: You can prepare the bruschetta topping up to 24 hours in advance. Keep it in an airtight container in the refrigerator. You can also season the salmon and keep it covered in the refrigerator for up to 8 hours before cooking.

Store: Keep cooked salmon in an airtight container in the refrigerator for up to 3 days. Store the bruschetta topping separately - this keeps the tomatoes fresh and prevents them from making the salmon soggy.

Freeze: I don't recommend freezing this dish since both cooked salmon and fresh tomatoes can become watery when thawed. This recipe is best enjoyed fresh or within a few days of cooking.

Recipe Tips

• Pat the salmon dry before seasoning - this helps you get a nice golden crust on top and prevents the fish from steaming.
• If your bruschetta is very watery or juicy, use a slotted spoon to drain off some liquid before topping the salmon. Too much liquid can make the salmon's seasoning wash away.
• The salmon's cooking time will vary based on thickness. A meat thermometer is your best friend here - check the temperature at the thickest part of the filet.
• When making this for meal prep, keep the bruschetta topping separate until you're ready to eat. The tomatoes stay fresher this way, and it only takes a second to add them to the reheated salmon.
• If using frozen salmon, thaw it completely in the refrigerator and pat it extra dry before seasoning. This helps prevent excess moisture from affecting the cooking process.
• The USDA recommends cooking salmon to an internal temperature of 145°F as measured with a food thermometer to ensure it is fully cooked and safe to eat. 

Do I need to remove the salmon skin?

No, you can cook the salmon with the skin on - it helps keep the fish moist. Just place it skin-side down in the baking dish and add the toppings to the flesh side.

Can I make the Salmon on the stove?

Yes, you can also pan-sear the salmon if you prefer. To do so, heat the olive oil in a large nonstick skillet over medium-high heat. When the oil is hot, add the seasoned salmon filets to the pan and allow them to cook undisturbed for 4-5 minutes per side, until the fish reaches an internal temperature of 145°F.

How can I make homemade balsamic glaze?

You can make your own by simmering regular balsamic vinegar until it reduces and becomes syrupy. Start with 1 cup of vinegar and reduce it to about 1/4 cup over medium heat.

I make this Bruschetta Salmon whenever I want something that feels a little fancy but doesn't take much effort. There's something amazing about taking that first bite with all the flavors together - the rich salmon, the fresh tomatoes and basil, and that sweet balsamic drizzle. And the best part is that it only takes 30 minutes, which means you can make it any night of the week!