This Bruschetta Grilled Salmon just *screams* summer patio dinner. It's super light, flaky, and full of refreshing flavors.
Prep Time 5minutes
Cook Time 15minutes
Total Time 20minutes
Servings 2
Author Killing Thyme
Ingredients
26 ozskin-on salmon fillets
2TBSP (divided)canola or vegetable oil
Kosher salt and ground black pepper to taste
Bruschetta Mix
1large tomatodiced
1/4red oniondiced
1cloveof garlicminced
2tablespoonsextra virgin olive oil
2tablespoonsbalsamic vinegar
2tablespoonschopped fresh basilplus extra for garnish
Kosher salt and ground black pepper to taste
Materials
2large squares of heavy-duty aluminum foil, one for each fillet
Instructions
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.