Our Salmon Tomato Bruschetta is just what a summer appetizer should be! Made with fresh salmon, cherry tomatoes from our garden, as well as fresh basil, and grated Parmesan Cheese.
And of course, we can’t forget the Balsamic glaze! However, the subtle addition of champagne vinegar gives this bruschetta a unique flavor that sets it apart from other recipes.
See for yourself! Get the recipe below and make this summer appetizer for your next summer gathering.
Salmon Tomato Bruschetta
Listen. When summer hands you ripe tomatoes, fragrant basil, and a reason to linger outside a little longer, bruschetta is the move.
But we’re not stopping at the classic version—this one gets a fresh upgrade with tender flaked salmon, buttery sourdough, and a bright burst of balsamic.
Even better? The cherry tomatoes and sweet basil in this recipe came straight from our family garden, harvested during one of those quiet mornings at The W when the fountain is bubbling, the dogs are stretched out in the sun, and coffee is in hand.
That just-picked freshness makes all the difference.
It’s light, flavorful, and the kind of dish that looks fancy without trying too hard. Perfect for a patio happy hour, an easy appetizer for friends, or just a weeknight dinner that feels like a win.
What You Will Need:
Salmon. For this easy recipe, 4-6 ounces will do. The salmon serves as a topping for the cherry tomato bruschetta, rather than being an ingredient in the tomato mixture.
Cherry Tomatoes. A variety of fresh garden cherry tomatoes is the star of this recipe. I used a mix of Sungold, Supersweet, Pear, and Black Cherry. Store-bought varieties work well, too!
Fresh Sweet Basil And Garlic. The fresh, sweet basil and savory minced garlic provide additional elements of flavor.
Grated Parmesan Cheese. I prefer freshly grated Parmesan because it packs a more intense flavor, but use what you can find or have on hand. Here are other hard cheeses that also work well for this recipe:
- Aged Cheddar
- Aged Provolone
- Asiago
- Grana Padano
- Gruyère
- Manchego
- Pecorino Romano
Extra Virgin Olive Oil, Maldon Sea Salt, Cracked Black Peppercorns. Every component of this recipe works well together, and the quality of each makes a big difference. When it comes to salt and tomatoes, I prefer a flaky sea salt like Maldon or Diamond Crystal Kosher salt. And, of course, use freshly cracked black peppercorns instead of regular ground black pepper.
Here are my top olive oil picks that are easy to find in most grocery stores:
- Graza Drizzle
- California Olive Ranch
- Kirkland Signature
- Filippo Berio
- Colavita
Balsamic Vinegar, Champagne Vinegar, and Balsamic Glaze. And, of course, use a good balsamic vinegar; the same applies to champagne vinegar and balsamic glaze. I wouldn’t break the bank when buying these, but good-quality ingredients will elevate this recipe.
How To Make Salmon Tomato Bruschetta
4 Servings
Ingredients:
- 8-ounce filet of salmon
- 1 1/2 – 2 cups of assorted cherry tomatoes
- 10 fresh sweet basil leaves
- 1 large clove of garlic
- 1/3 cup of extra virgin olive oil
- 1 1/2 tablespoons of balsamic vinegar
- 1 tablespoon of champagne vinegar
- 2-3 drizzles of balsamic glaze to taste
- 1/3 cup grated Parmesan cheese
- maldon sea salt to taste
- freshly cracked black peppercorns to taste
- 2-3 slices of sourdough bread, buttered and pan-toasted golden brown
Directions:
- Preheat oven to 350 degrees.
- Using a few paper towels, pat the salmon filet dry. Place a length of parchment paper onto a sheet pan, set the salmon on top, and brush the fillet with a tablespoon of extra-virgin olive oil. Season with sea salt and freshly cracked black peppercorns. Place the sheet pan on the center rack, and cook for 30 minutes. Remove the salmon from the oven and, using the tines of a fork, flake it into a small bowl. Set it aside.
- Cut the cherry tomatoes in half and place them into a medium-sized mixing bowl.
- Mince the garlic and add it to the bowl.
- Add 1/3 cup of extra-virgin olive oil, 1 1/2 tablespoons of balsamic vinegar, 1 tablespoon of champagne vinegar, and 2-3 drizzles of balsamic glaze to taste.
- Now, gently mix.
- Next, add 1/3 cup of freshly grated Parmesan cheese and the thinly sliced fresh sweet basil leaves.
- Add sea salt and freshly cracked black peppercorns to taste, then gently fold the ingredients into the cherry tomato mixture.
- If making ahead, cover the bowl with plastic wrap and refrigerate it.
- Butter the sourdough bread and toast it in a skillet over medium-high heat until both sides are golden brown.
- Cut the toasted bread in half and plate.
- Just before serving, divide the bruschetta mixture into coupe glasses for an elevated look.
- Top each serving with the flaked salmon and a little more of the grated parmesan.
Can I Make This Salmon Tomato Bruschetta Ahead of Time?
Yes, of course! You can prep the tomato mixture the day before, which actually helps marinate the flavors together.
You will hold off on adding the salmon and bread until it’s time to serve this bruschetta dish.
What’s the best bread to use?
In our humble opinion, sourdough works perfectly because it holds up under the juicy toppings. But, we’ve also used Everything Bagels and rustic baguette.
What do I do with the leftover salmon?
If you have extra salmon, you can save it and use it in a Smoked Salmon Salad, Pasta with Salmon and Spinach, or Ceviche with Salmon and Pineapple.
What Wine Pairs well with this recipe?
Salmon Tomato Bruschetta pairs well with a crisp Sauvignon Blanc, Pinot Grigio, or even a sparkling rosé.
Salmon Tomato Bruschetta
Ingredients
- 8- ounce fillet of salmon you can also use leftover salmon
- 1 1/2 - 2 cups of assorted cherry tomatoes
- 10 fresh sweet basil leaves
- 1 large clove of garlic
- 1/3 cup of extra virgin olive oil
- 1 1/2 tablespoons of balsamic vinegar
- 1 tablespoon of champagne vinegar
- 2-3 drizzles of balsamic glaze to taste
- 1/3 cup grated Parmesan cheese
- maldon sea salt to taste
- freshly cracked black peppercorns to taste
- 2-3 slices of sourdough bread buttered and pan-toasted golden brown
Instructions
- Preheat oven to 350 degrees.
- Using a few paper towels, pat the salmon filet dry. Place a length of parchment paper onto a sheet pan, set the salmon on top, and brush the fillet with a tablespoon of extra-virgin olive oil. Season with sea salt and freshly cracked black peppercorns. Place the sheet pan on the center rack, and cook for 30 minutes. Remove the salmon from the oven and, using the tines of a fork, flake it into a small bowl. Set it aside.
- Cut the cherry tomatoes in half and place them into a medium-sized mixing bowl.
- Mince the garlic and add it to the bowl.
- Add 1/3 cup of extra-virgin olive oil, 1 1/2 tablespoons of balsamic vinegar, 1 tablespoon of champagne vinegar, and 2-3 drizzles of balsamic glaze to taste.
- Now, gently mix.
- Next, add 1/3 cup of freshly grated Parmesan cheese and the thinly sliced fresh sweet basil leaves.
- Add sea salt and freshly cracked black peppercorns to taste, then gently fold the ingredients into the cherry tomato mixture.
- If making ahead, cover the bowl with plastic wrap and refrigerate it.
- Butter the sourdough bread and toast it in a skillet over medium-high heat until both sides are golden brown.
- Cut the toasted bread in half and plate.
- Just before serving, divide the bruschetta mixture into coupe glasses for an elevated look.
- Top each serving with the flaked salmon and a little more of the grated parmesan.
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