Salmon Bruschetta

A simple (and easy!) baking method ensures terrifically tender fish with a perfectly crisp edge. This salmon bruschetta is finished with a drizzle of balsamic glaze, and a pop of bright freshness from the tomatoes and basil. It’s an extra special treat that comes together in under 20 minutes!

Love salmon + Italian food? Check out my pesto salmon, Tuscan salmon, or my parmesan crusted salmon.

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Ingredients For This Healthy Salmon Recipe

5 ingredients have never tasted this good. And the best part? No salmon marinade required. Here are some tips and tricks for each of the components of this healthy salmon:

• The salmon – I prefer skinless salmon here, as the skin won’t crisp using this baking method. I always purchase wild-caught salmon due to the lower level of contaminants, read more about that here.
• The balsamic glaze – This super simple sauce adds so much flavor with hardly any effort at all. Just keep in mind, boiling the balsamic can burn it easily, and you’ll have to start over (guilty!). So watch carefully, this isn’t a set-it-and-forget-it kinda sauce. Bring it to a boil, then quickly reduce it to a simmer. Also, as mentioned, you can substitute honey for a keto sweetener, or skin the reduction altogether, if that’s your preference.
• The toppings – Tomato and basil are bright, fresh, and delicious.

Can I Change the Toppings?

Absolutely, although we love a simple bruschetta and balsamic glaze here. You can get as creative as you like! Here are some ways to add your spin to this bruschetta:

• Diced avocado
• Sauteed onions
• Diced olives
• Freshly grated parmesan
• Sauteed mushrooms

How to Make Salmon Bruschetta

While the salmon is in the oven, reduce the balsamic and slice the tomatoes. This baked salmon is as easy as it gets! Here are step-by-step photos.

Bake the Salmon

Pat salmon dry with paper towels and season with salt and pepper. Place on a rimmed baking sheet with a piece of parchment paper on top. Bake in preheated oven

Make the Balsamic Glaze

Reduce balsamic vinegar by simmering it until it’s thick enough to coat the back of a spoon, being careful not to burn it. Add the honey or sweetener and stir to combine.

Assemble + Enjoy

Top salmon with sliced tomatoes and basil, then drizzle with balsamic reduction. Enjoy!

Can I Cook the Salmon a Different Way?

Sure can! Although I love baked salmon as it’s hands-off. Plus the parchment paper technique ensures the fish cooks properly without losing any moisture. That said, feel free to use your favorite method here:

1. Broiled salmon – Place salmon on a broiler-safe pan, and adjust oven racks so the top rack is 6″ from the top. Broil until cooked through, about 10-12 minutes.
2. Pan seared salmon – Add oil to a pan heated over medium-high heat. Place salmon skin side down, and flip once each side is crispy. Remove once salmon is cooked through.
3. Grilled salmon – Heat grill to medium-high heat, and place salmon skin side down. Grill on each side for 5-8 minutes.

How to Serve Baked Salmon

I keep it low carb and serve this salmon bruschetta on its own, but there are tons of ways to dish it up!

• Pasta: Over a bed of simple zucchini noodles or regular pasta tossed in butter and garlic.
• Greens: On top of lettuce for a salmon salad.
• Bread: On a slice of toast. You could even add a slather of ricotta and some lemon zest.

More Salmon Recipes

• Asian Salmon
• Crab Stuffed Salmon
• Smoked Salmon Salad
• Dijon Salmon
• Keto Salmon Patties

Salmon Bruschetta

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Servings :4 servings

Prep Time15 minutes mins

Cook Time20 minutes mins

Total Time35 minutes mins

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Ingredients

• ▢ 4 salmon fillets skinless
• ▢ salt and pepper
• ▢ 1 cup balsamic vinegar
• ▢ 2 tablespoons honey or keto sweetener
• ▢ 1 cup cherry tomatoes halved
• ▢ 1/2 cup fresh basil julienned

US Customary – Metric

Instructions

• Preheat oven to 400 F, and grab a broiler safe baking sheet or skillet large enough to fit all the salmon in. Arrange the top rack of your oven so it's 6 inches below the bottom of your broiler.
• Bring balsamic vinegar to a boil in a small saucepan. As soon as it boils, reduce it to a simmer (it can burn if boiled too long). Simmer until the liquid has reduced by half, about 12 minutes. Remove from heat and stir in the honey. Your reduction should coat the back of a spoon, if it's thinner, continue to reduce until it does.
• While the balsamic reduces, pat salmon dry and season with salt and pepper. Place on baking sheet, and cover the salmon with a sheet of parchment paper. Bake in the oven for 15-18 minutes, until the salmon is cooked through.

  Option to broil the salmon: Crank oven to broil, remove baking sheet from the oven, remove and discard the parchment paper on top, and brush the top of your fish with olive oil. Broil until the top of your salmon becomes lightly golden.
• Allow salmon to cool slightly, then top with tomatoes, basil, and a generous drizzle of balsamic glaze before serving. Enjoy!

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Lindsey’s Tips

1. Salmon skin on or skinless. I prefer skinless, as this cooking method won’t crisp the skin. Feel free to use whatever you prefer.
2. Salmon wild vs. farmed. We always purchase wild salmon, due to the lower level of contaminants.
3. Sweeter. Most people on keto don’t eat honey, it’s up to you if it works with your eating plan/goals (honey adds 8.5 g of sugar per serving). Feel free to substitute the honey for your sweetener of choice, I would use keto maple syrup, Birch Blenders is my favorite product.
4. Toppings. Feel free to adjust the bruschetta topping to your liking, such as adding avocado, parmesan, etc.
5. Leftovers will store in the fridge for 3-4 days. Store balsamic reduction and tomatoes/basil separately from the fish, so the fish can be reheated before serving.

Nutrition

Calories: 337kcalTotal Carbohydrates: 21gProtein: 35gFat: 11gSodium: 94mgFiber: 0.3gSugar: 19gNet Carbs: 21g

©Little Pine Low Carb. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media/website/blog is strictly prohibited.

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