This Salmon Bruschetta Recipe features tender, flavorful baked salmon topped off with a quick and easy bruschetta topping made of tomato, mozzarella, and basil. Just 5 net carbs and perfect for a ‘knock it out of the park’ kind of weeknight dinner situation.
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Seafood is something that we’re always trying to enjoy more in our diet and we all especially love salmon.
We’ve got quite a few salmon recipes here, including these keto salmon patties (served with our favorite tartar sauce recipe!) and Tuscan salmon.
This time around, we took our favorite Bruschetta Chicken and turned it into a seafood dish that my family will not stop asking for! You may never see another salmon recipe from me, because every time I buy it they ask for this one! 😉
And hey, with just a 10 minute marinade while the oven preheats, I’m totally loving how simple this one is.
♥ What We Love About This Bruschetta Salmon Recipe:
- Taste: We love how fresh and flavorful this salmon bruschetta recipe is! You’ve got so many good flavors working together here from the salmon to the veggies to the balsamic vinegar. This recipe is big on fresh flavors!
- Easy: This is a really quick and easy recipe to whip up. You’ll feel like a star after preparing this salmon bruschetta. It’s a fancy meal but it doesn’t take a lot of effort to prepare!
Ingredients:
Salmon Filets – We always recommend wild salmon, if you can find it.
Olive Oil
Balsamic Vinegar – Be careful when buying balsamic and make sure you read your labels. Some balsamic vinegar is absolutely loaded with sugar. Our nutrition information is based on a balsamic vinegar with just 2 grams carbs per tablespoon. If you use a vinegar with more carbs, your nutrition information will change from what we’ve provided in the recipe card below.
Garlic
Italian Seasoning – This is just a blend of herbs including basil, oregano, thyme, and rosemary.
Cherry Tomatoes – We love cherry tomatoes in this recipe, because they’re nice and juicy. Grape tomatoes will work in a pinch but cherry are our favorite.
Red Onion
Basil – You’ll want fresh basil in this one. Roll up the leaves together and then slice. You’ll have perfect little strips of basil.
Other – This salmon bruschetta recipe can be modified with a variety of other ingredients, seasonings, and herbs. Add some red pepper flakes or cayenne pepper to make it spicy. You could also top it with some Parmesan cheese or feta cheese. A low carb honey substitute would add some sweetness too. A squeeze of lemon juice wouldn’t hurt either.
How to:
Season the Salmon – We’re doing a quick 10 minute marinade for the salmon fillets. You’ll just whisk together balsamic vinegar, olive oil, minced garlic, Italian seasoning, and salt. We like to mix this right in our baking dish and then add in the salmon and let it set while the oven preheats. Simple, quick, and minimal clean up. 😉
This is a really flavorful mix of ingredients. Use this to marinade salmon, chicken, pork chops, or even steak, if you like!
Bake the Salmon – Once your oven hits 425 degrees, pop your salmon in the oven and let it bake for about 15-20 minutes. We want the salmon to be just about cooked through – but not quite. We’re adding the bruschetta mixture to the dish and baking for 5 more minutes, so don’t fully cook the salmon yet or it may dry out just a bit.
Make the Bruschetta – Add the tomatoes, garlic, onion, basil, balsamic vinegar, oil, and salt to a bowl and toss to combine. This mixture adds freshness and flavor to the salmon.
Top & Bake – Pour the tomato mixture over the salmon and finish baking for 3-5 minutes. We just want to lightly heat the tomato mixture so that the whole dish is hot. It won’t take long at all.
How To Tell When Salmon Is Done:
Use a fork to gently press down on the top of the salmon. It should easily flake apart, the pink parts separating from the white.
The USDA recommends that cooked salmon reach an internal temperature of 145 degrees in the thickest part. Use a meat thermometer to check or pull it when it flakes easily with a fork.
I love using this meat thermometer for making sure the meat is fully cooked! Easy for beginners & absolutely worth the low cost. Just stick it in the thickest part of the meat to check for doneness. This thermometer is also magnetic so it’s easy to store right on the side of the fridge or oven for easy access! Get it on Amazon.
Storing Leftovers:
We personally like this one served fresh from the oven.
You definitely can save the leftovers, tightly covered in the fridge, but you do lose a lot of the freshness of the vegetables upon reheating.
Recipe FAQs:
You can serve this with a variety of sides but I’d recommend some green veggies. My garlic Parmesan asparagus is a good choice. These smashed Brussels sprouts also pair well with baked salmon bruschetta!
We cook the salmon for about 15 to 20 minutes until it is nearly cooked through. Then the bruschetta topping goes on and it gets baked for another 5 minutes to warm the topping and finish cooking the salmon.
We bake this uncovered! You do not need to cover the baking dish.
MORE SEAFOOD RECIPES:
Salmon Bruschetta
Ingredients
For the salmon:
- 4 salmon filets
- 1 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 2 cloves garlic minced
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
For the bruschetta:
- 1 ½ cups cherry tomatoes halved
- 3 cloves garlic minced
- ½ small red onion chopped
- 1 teaspoon balsamic vinegar
- 1 teaspoon olive oil
- ½ cup chopped basil
- ½ teaspoon salt
Instructions
- Add the salmon to a 9×13 baking dish.
- Add the oil, balsamic vinegar, garlic, Italian seasoning, and salt to a small bowl and whisk to combine. Pour over the salmon and turn to coat.
- Let salmon set for 10 minutes while the oven heats to 425 degrees.
- Place salmon in the oven and bake for 15-20 minutes or until salmon is nearly cooked through.
- While the salmon is baking, add all of the ingredients for the bruschetta to a bowl and toss to combine.
- Remove salmon from the oven and pour the bruschetta over the top. Return to the oven for 5 minutes to warm the tomatoes and finish cooking the salmon.
Kathy says
Had this last night, such a simple dish to prepare but fabulous flavours. A delightfully summery dish!
Karly Campbell says
So glad you enjoyed it! 🙂