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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.
5 from 1 vote


  • 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.