This Bruschetta Salmon recipe is simple and delicious, with a whole salmon side cooked to perfection and topped with bruschetta, made with fresh summer tomatoes, fresh herbs, and plenty of garlic. Whole30, Paleo, Gluten Free!
I’m so excited to be sharing this Bruschetta Salmon recipe with you!
Because if there’s one thing I love about summertime, it’s being in my garden. Of course, I definitely don’t love the bug bites or the sunburns, but that dirt.. well, it’s my therapy. There’s just something about it that puts my heart at ease. Most importantly, you just can’t beat the fresh produce that comes from your very own backyard. The tomatoes, the peppers, the herbs! I can’t get enough.
When you cook with the seasons, it’s so easy to really make your dishes something special. Because the ingredients are so fresh, meals can be super simple, but still unbelievably flavorful. In the summertime, we seem to always have an abundance of some produce, especially zucchini, cucumbers, and tomatoes (check out this summer Zucchini Caprese Salad!).
When I was in the garden earlier today, I grabbed a few tomatoes and noticed our basil plants have been exploding, too! So when I picked up a salmon side from the market today, I just knew exactly what I’d be making- Bruschetta Salmon. Isn’t it fun when things just come together perfectly like that?
Some lovely summer produce that I love!
Someone may offer you a freshly caught whole large fish, like a salmon or striped bass. Don’t panic – take it!!Julia Child
Trust Ms. Child. Whole fish or whole sides of fish are amazing, and they’re not as intimidating as you might think! I’d recommend starting with a whole side of fish, just to get your feet wet with preparing and cooking larger portions.
In this recipe, the salmon side is gently broiled, then oven roasted until perfectly tender and flakey. I promise, even if you’re not a seasoned cook, you can do this! And if you don’t have whole salmon sides at your local market, you can absolutely swap fillets. You’ll just have to adjust the cooking time based on the thickness of your fish fillets.
I have to tell you, this Whole30 Bruschetta Salmon recipe is really delicious.
The sweet summer tomatoes, herby basil, and garlic are so nice with the fish. It’s another deceivingly simple dinner – quick and easy enough for a weeknight, but so impressive looking and flavorful that you could make it for a dinner party (and all your friends will think you’re fancy!).
What are people saying about this Whole30 Bruschetta Salmon Recipe?
“My fave recipe of yours to date. Such a crowd pleaser 🤩😍 ” -Taylor
“I made this for my family a few weeks ago and it was a hit!” – Samantha
“What a beautiful dish! I made it when my neighbors came over for dinner, and everybody loved it!” – Kate
If you like this Bruschetta Salmon, check out some of my other healthy seafood recipes:
- Lobster Roll Stuffed Grilled Avocados (Whole30)
- Asian Ginger Salad Bowls with Shrimp (Whole30)
- Grilled Halibut with Strawberry Guacamole (Whole30)
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Have you made this Bruschetta Salmon recipe? I’d love to see! Tag me on Instagram @Cookathomemom or let me know in the comments below!
Bruschetta Salmon (Whole30, Paleo, Gluten Free)
A simple and delicious salmon side cooked to perfection and topped with bruschetta, made with fresh summer tomatoes, herbs, and garlic. Whole30, Paleo, Gluten Free!
- 1 2-2.5 lb salmon side
- 1/2 lemon
- 2 tbsp olive oil
- 1/4 tsp dried basil
- 1/8 tsp dried oregano
- 1/8 tsp garlic powder
- 1/8 tsp salt
- 1/8 tsp black pepper
- 1.5 pint cherry tomato
- 1 small bunch basil
- 1/4 red onion
- 3 cloves garlic
- 2 tbsp olive oil
- 1/2 tsp salt
- 2 tbsp balsamic vinegar
Prepare the Bruschetta
Mince the garlic. Heat the oil over low heat in a small pan and add the garlic. Sauté until fragrant, about 3-4 minutes. Set it aside.
Quarter the tomatoes, dice the red onion, and slice the basil chiffonade. Mix together all the ingredients in a medium bowl. Season to taste. ⠀⠀
Cook the Salmon
Preheat your broiler. Mix all spices with the olive oil. Pat dry the salmon with paper towels and set it on a foil lined baking sheet. Rub the seasonings and oil all over the salmon.
Cook under the broiler for about 3 minutes (this gently sears the flesh so you don’t get all that white albumin leaking out as it cooks).
Remove it from the oven and turn the oven to 300 (your oven should be at temperature quickly since it’s already hot from the broiler).
Lay the lemon slices on the fish, then return it to the oven and cook for another 8-10 minutes or until flakey and cooked through. *Note: This depends on the thickness of your fish and the power of your broiler, so watch carefully. I like my salmon a tad on the rare side, so I err on the side of less time.
Top with the bruschetta mixture, a sprinkle of flakey salt, an extra drizzle of balsamic vinegar, and serve! ⠀