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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.
Ingredients
- 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
Materials
- 2 large 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.