Grilled Salmon With Cherry Tomato Bruschetta
In this recipe, flaky grilled salmon is topped with a fresh cherry tomato bruschetta giving you a delicious and nourishing dinner with a gorgeous pop of color! This is the perfect summer recipe.
Servings: 4 servings
Ingredients
Salmon
- 1.5 lbs salmon fillets, with skin This should get you about 4 nice fillets.
- Extra virgin olive oil No exact measurement, just enough to generously oil up each salmon fillet
- Sea salt and cracked pepper, to taste
Bruschetta
- 2 cups cherry tomatoes, cut in half or quartered (go by their size).
- 2 TBSP extra virgin olive oil
- 2 TBSP chopped or ribboned fresh basil
- 1 clove of garlic, grated to a paste or finely minced
- Sea salt and cracked pepper, to taste
- Zest of 1 lemon (the lemon itself can be served with the salmon for spritzing fresh lemon juice)
- Balsamic glaze, to drizzle
Instructions
To prepare the bruschetta
- Pop all of the ingredients for the bruschetta into a mixing bowl. Give it a good stir to ensure everything is distributed evenly. Tip: Make this a few hours or up to a whole day in advance—the longer this sits, the more flavorful it becomes.
Preparing the salmon
- Gently blot the salmon fillets with paper towels, then brush them generously with extra virgin olive oil; season with salt and pepper. (You could season them with garlic powder is you wish as well.) Set them aside.
- Preheat the grill or griddle to medium-high heat (about 450º F). Make sure the grates are perfectly clean. Oil the grates or griddle generously until it’s completely slick. Gently place one fillet on the grill skin-side down and, as soon as it hits the grill, use your spatula to press down on the fillet. The fillet will seize once it hits the heat, so pressing down prevents it from tightening and curling. Repeat with the other fillets.
- Let the fillets cook for 3-4 minutes, depending on the thickness, then carefully flip the over with a fish spatula. Let them cook for another 3-4 minutes or until the salmon registers an internal temperature of 140-145ºF with a meat thermometer.
- When done, transfer the salmon fillets to a clean plate or platter. Squeeze them with some fresh lemon juice (I like to pop my lemon halves onto the grill face down to get them extra juicy for that squeeze).
- Spoon the bruschetta mixture over the salmon fillets and drizzle some of that balsamic glaze on top for a little punch of sweetness. Then dig in!
Notes
Make the bruschetta mixture in advance if you can. The longer it sits, the more flavorful it gets!
Let your salmon sit at room temperature for about 15-20 minutes prior to cooking. This encourages a more even cook on the fish.
Nutrition
Serving: 1serving | Calories: 485kcal | Carbohydrates: 13g | Protein: 44g | Fat: 28g | Fiber: 1g | Sugar: 11g
