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In this recipe, flaky grilled salmon is topped with a fresh and garlicky cherry tomato bruschetta giving you a delicious and nourishing dinner with a gorgeous pop of color! This is the perfect summer recipe and a great way to use up your harvest if you’re looking for cherry tomato recipes.
Table of Contents
- Why You’ll Love This Recipe
- Grilled Salmon With Cherry Tomato Bruschetta Ingredients
- Recipe Variations & Modifications
- How to Make It
- Pro Tips
- Bake It in the Oven Instead!
- How to Serve Grilled Salmon With Cherry Tomato Bruschetta
- Storage & Reheating
- Frequently Asked Questions
- More Delicious Salmon Recipes to Try…
- Grilled Salmon With Cherry Tomato Bruschetta Recipe
Salmon is a great fish to incorporate into your dinner rotation. It’s incredibly healthy, tasty, and it’s so versatile! You can put a sweeter spin on it like with my Thai sweet chili air fryer salmon bites or you can keep things savory and herbaceous, like with these easy grilled salmon kebabs. Endless possibilities!
If grilling fish makes you nervous due to possible complications, like the fish sticking to the grill or falling apart, don’t fret. You can check out my guide on how to grill fish, or simply bake it in the oven if you feel better about it.
Why You’ll Love This Recipe
- You can use up your summer harvest—Whenever I make this grilled salmon, it allows me to pop out to my little garden and pluck some of my cherry tomatoes and fresh basil leaves to use.
- It’s easy—The ingredients are accessible and the list of them isn’t long at all.
Grilled Salmon With Cherry Tomato Bruschetta Ingredients
A full ingredient list with exact measurements can be found in the recipe card below.
- Salmon—My salmon of choice is a nice and plump Atlantic salmon (Faroe Island, Chinook, or King).
- Balsamic glaze—You can purchase this ready-made in bottles or you can make it yourself by simmering 1 cup of balsamic vinegar with 1/4 cup of brown sugar until thickened.
Recipe Variations & Modifications
- Tomatoes—You can use any tomatoes you have on hand, like roma or beefsteak. Just dice them and follow the recipe as written.
- Balsamic glaze—You can skip out on this if you prefer! It adds a welcomed little smidgen of sweetness, but I do consider it optional.
- Seasoning—I stick with sea salt and cracked pepper, but you could also rub a bit of garlic powder onto the fillets prior to grilling.
How to Make It
Step 1. Pop all of the ingredients for the bruschetta into a mixing bowl. Give it a good stir to ensure everything is distributed evenly. Note: I like making this a few hours or up to a whole day in advance. The longer this bruschetta mix sits, the more flavorful.
Step 2. Gently blot the salmon fillets with paper towels, then brush them generously with extra virgin olive oil; season with salt and pepper. You could season them with garlic powder is you wish as well. Set them aside.
Step 3. Preheat the grill or griddle to medium-high heat (about 450º F). Ensure the grates are perfectly clean. Oil the grates or griddle generously until it’s completely slick. Gently place one fillet on the grill skin-side down and, as soon as it hits the grill, use your spatula to press down on the fillet. The fillet will seize once it hits the heat, so pressing down prevents it from tightening and curling. Repeat with the other fillets.
Step 4. Let the fillets cook for 3-4 minutes, depending on the thickness, then carefully flip the over with a fish spatula. Let them cook for another 3-4 minutes or until the salmon registers an internal temperature of 140-145ºF with a meat thermometer.
Step 5. When done, transfer the salmon fillets to a clean plate or platter. Squeeze them with some fresh lemon juice (I like to pop my lemon halves onto the grill face down to get them extra juicy for that squeeze).
Step 6. Spoon the bruschetta mixture over the salmon fillets and drizzle some of that balsamic glaze on top for a little punch of sweetness. Then dig in!
Pro Tips
- Make the bruschetta mixture in advance if you can. The longer it sits, the more flavorful it gets!
- Let your salmon sit at room temperature for about 15-20 minutes prior to cooking. This encourages a more even cook on the fish.
Bake It in the Oven Instead!
If this recipe is appealing to you but you’re not comfortable with the grill, you can bake the salmon at 425º F for 10-12 minutes. You could even bake the salmon with the bruschetta on top if you want a nice warm burst tomato topping—totally up to you!
How to Serve Grilled Salmon With Cherry Tomato Bruschetta
This salmon goes great with some lightly seasoned basmati rice or roasted mini potatoes. For greens I usually go for some crisp air fryer green beans, or easy grilled asparagus which you can conveniently grill right next to the fillets.
Storage & Reheating
- Leftovers can be stored in airtight containers in the fridge for 3-4 days—this goes for both the salmon and the bruschetta mixture. Store them separately if you can.
- To reheat the salmon, you can either pop it in the microwave and heat it in 25 second increments until warmed through, or reheat it in an air fryer in 1 minute increments until warmed through.
Frequently Asked Questions
The general rule of thumb is to grill salmon for 6-8 minutes per inch of thickness. If your fillet is one inch thick, you’ll want to grill it for 3-4 minutes per side, or until the fillet registers an internal temperature of 140-145º F.
Yes, the salmon fillets should be well-oiled. The grill should be oiled up very well also. This prevents the fish from sticking to the grill.
Yes, letting your salmon sit out on the counter for about 20 minutes to come to room temp will help your fillets achieve a more even cook.
If you try this Grilled Salmon With Cherry Tomato Bruschetta, or any other recipe here at Killing Thyme, please pop back in and leave a 🌟 star rating! And let me know how it went in the 📝 comments below.
More Delicious Salmon Recipes to Try…
Fish and Seafood
Easy Curry Salmon With Coconut Milk
Fish and Seafood
Easy Miso Salmon
Fish and Seafood
Easy Poached Salmon in Tomato Wine Sauce
Grilled Salmon With Cherry Tomato Bruschetta
Ingredients
Salmon
- 1.5 lbs salmon fillets, with skin, This should get you about 4 nice fillets.
- Extra virgin olive oil, No exact measurement, just enough to generously oil up each salmon fillet
- Sea salt and cracked pepper, to taste
Bruschetta
- 2 cups cherry tomatoes, cut in half or quartered (go by their size).
- 2 TBSP extra virgin olive oil
- 2 TBSP chopped or ribboned fresh basil
- 1 clove of garlic, grated to a paste or finely minced
- Sea salt and cracked pepper, to taste
- Zest of 1 lemon (the lemon itself can be served with the salmon for spritzing fresh lemon juice)
- Balsamic glaze, to drizzle
Instructions
To prepare the bruschetta
- Pop all of the ingredients for the bruschetta into a mixing bowl. Give it a good stir to ensure everything is distributed evenly. Tip: Make this a few hours or up to a whole day in advance—the longer this sits, the more flavorful it becomes.
Preparing the salmon
- Gently blot the salmon fillets with paper towels, then brush them generously with extra virgin olive oil; season with salt and pepper. (You could season them with garlic powder is you wish as well.) Set them aside.
- Preheat the grill or griddle to medium-high heat (about 450º F). Make sure the grates are perfectly clean. Oil the grates or griddle generously until it’s completely slick. Gently place one fillet on the grill skin-side down and, as soon as it hits the grill, use your spatula to press down on the fillet. The fillet will seize once it hits the heat, so pressing down prevents it from tightening and curling. Repeat with the other fillets.
- Let the fillets cook for 3-4 minutes, depending on the thickness, then carefully flip the over with a fish spatula. Let them cook for another 3-4 minutes or until the salmon registers an internal temperature of 140-145ºF with a meat thermometer.
- When done, transfer the salmon fillets to a clean plate or platter. Squeeze them with some fresh lemon juice (I like to pop my lemon halves onto the grill face down to get them extra juicy for that squeeze).
- Spoon the bruschetta mixture over the salmon fillets and drizzle some of that balsamic glaze on top for a little punch of sweetness. Then dig in!
I love bruschetta but have never thought of adding to fish! What a perfect summer dinner.
Mmmm, yeah — better photos are definitely not arguable! Last week when I glimpsed this recipe on Facebook I thought the photos were absolutely stunning. And I love this ingredient combination. I’m a big Bruschetta fan and I big grilled salmon fan — I pinned this beauty and can’t wait to give it a try. Hope you had (and are having) a great Canada Day long weekend, girl!
Thanks, gf! That makes me smile. It just got so cloudy and dark, and the photos didn’t end up as crisp as I like, but eh. The important thing is it’s delicious, and I can’t wait for you to try it! Deffo keep me posted! I hope you’re having a fab long weekend too, and I can’t wait to hear about those watermelon bevvies ;)
Perfectly simple and simply perfect. I’m a big fan of revisiting old recipes, especially when they’re not quite what we want to see (standards evolve of course). This sounds perfect, and I’m especially happy to have a different sort of take on salmon fillet. It’s one of my favourite kinds of fish to work with, but I find myself returning to the same flavour pairings a little too often. I’m definitely on board with this idea!
I can see this bruschetta being equally yummy on white fish, like cod, swordfish or halibut, too! Lots of options!
Absolutely! It’s one of those mixes that is super versatile. Gotta love having those in the bank :)
Your grilled salmon looks great! Can’t wait to try it and enjoy with a nice wine on the patio.
Girl YES. It’s perfect with a nice crisp glass of white on the patio :)
looks delicious! I’m def gonna try this soon.
Thanks, Barbara! I hope you love it. Keep me posted, k? :)
I love fresh tomato season, it makes winter tomatoes feel so unworthy.
Honestly, I find it really hard to eat tomatoes in the winter.