Bruschetta Salmon

If you love our Tuscan Butter Salmon, you’ll love this recipe. It’s got comparable vibes but is an awful lot lighter and brighter without all the cream.

Bruschetta Salmon
Bruschetta Salmon


4 (6-oz.) salmon fillets

1 tsp. dried oregano

kosher salt

Freshly ground black pepper

2 tbsp. extra-virgin olive oil

3 cloves garlic, minced

2 shallots, minced

3 c. halved cherry tomatoes

Juice of 1/2 lemon

1/4 c. thinly sliced basil

Freshly grated Parmesan, for serving

Balsamic glaze, for drizzling


  1. Season salmon all over with oregano, salt, and pepper. 
  2. In a large skillet over medium heat, heat olive oil. When the oil is shimmering but not smoking, add salmon skin-side up and cook until deeply golden, about 6 minutes. Flip and cook 6 minutes, until salmon is opaque and flakes easily. Transfer to a plate. 
  3. Add remaining tablespoon olive to skillet, then stir in garlic and shallots. Cook until garlic is fragrant, about 1 minute. Add tomatoes and season with salt and pepper. Cook, stirring frequently until tomatoes just begin to burst. Remove from heat and squeeze over the lemon juice. 
  4. Serve salmon with tomato mixture spooned on top. Garnish each serving with basil and Parmesan, then drizzle with balsamic glaze.
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