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Sometimes you need to resurrect an already-existing-but-lacking recipe.

In this case, ingredients were in need of some tweaking and better photos needed to be snapped (though thanks to the mass of charcoal clouds that crawled across the sky to rob me of light as I grilled this gem, “better photos” is arguable).

I originally developed this recipe three summers ago, but I’d used canned stewed tomatoes and a few splashes of bottled dressing.

But we’ve evolved.

This recipe now uses freshly diced tomatoes and a tangy garlicky balsamic and olive oil blend that makes freshness POP.

Did you make this recipe? Snap a pic and tag me on Instagram: @Killing__Thyme /#killingthyme. For more delish eats, follow me on INSTAGRAM + PINTEREST.
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Bruschetta Grilled Salmon

This Bruschetta Grilled Salmon just *screams* summer patio dinner. It's super light, flaky, and full of refreshing flavors.
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 2
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  • 2 6 oz skin-on salmon fillets
  • 2 TBSP (divided) canola or vegetable oil
  • Kosher salt and ground black pepper to taste

Bruschetta Mix

  • 1 large tomato, diced
  • 1/4 red onion, diced
  • 1 clove of garlic, minced
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons chopped fresh basil, plus extra for garnish
  • Kosher salt and ground black pepper to taste


  • 2 large squares of heavy-duty aluminum foil, one for each fillet


  • Heat the grill to medium heat.
  • Combine all of the bruschetta mix ingredients into a bowl, mix, and set aside.
  • Lightly grease the aluminum foil squares with 1/2 TBSP of cooking oil each; brush the remaining cooking oil over the skin-sides and top-sides of your fillets. Use a bit more if needed.
  • Place the foil onto the grill, and transfer the fish onto the tin foil, flesh side down to start. Grill for 5 mins. Flip the fish over, and spoon the bruschetta mixture onto the fillets (you can save a little extra to top the fillets off once they're cooked, if you wish). Cover the grill, and grill for another 5-7 minutes or until the fish reaches an internal temperature of 145 degrees F and is opaque in the center.
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Bruschetta Grilled Salmon | Killing Thyme

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  1. Mmmm, yeah — better photos are definitely not arguable! Last week when I glimpsed this recipe on Facebook I thought the photos were absolutely stunning. And I love this ingredient combination. I’m a big Bruschetta fan and I big grilled salmon fan — I pinned this beauty and can’t wait to give it a try. Hope you had (and are having) a great Canada Day long weekend, girl!

    1. Thanks, gf! That makes me smile. It just got so cloudy and dark, and the photos didn’t end up as crisp as I like, but eh. The important thing is it’s delicious, and I can’t wait for you to try it! Deffo keep me posted! I hope you’re having a fab long weekend too, and I can’t wait to hear about those watermelon bevvies ;)

  2. Perfectly simple and simply perfect. I’m a big fan of revisiting old recipes, especially when they’re not quite what we want to see (standards evolve of course). This sounds perfect, and I’m especially happy to have a different sort of take on salmon fillet. It’s one of my favourite kinds of fish to work with, but I find myself returning to the same flavour pairings a little too often. I’m definitely on board with this idea!

  3. I can see this bruschetta being equally yummy on white fish, like cod, swordfish or halibut, too! Lots of options!

    1. Absolutely! It’s one of those mixes that is super versatile. Gotta love having those in the bank :)

  4. Your grilled salmon looks great! Can’t wait to try it and enjoy with a nice wine on the patio.