Grilled Salmon Bruschetta with Avocado is my go-to summer recipe, it’s so easy, fresh and flavorful, a must try!
Grilled Salmon Bruschetta
Grilling salmon is so easy to make with this foolproof method, you’ll be grilling it outdoors all summer long! Topped with this fresh tomato and avocado “bruschetta”, this dish just screams summer! Adding avocado to this classic tomato salad is pretty genius, if you don’t like salmon this salad would also be just as good over grilled chicken or even toast. More Salmon recipes you will love are these blackened grilled salmon skewers, or this air fryer salmon recipe.
I went to Fire Island last week with some of my closest high school friends and their kids. While sitting on the beach, I was talking to my friend Kim about recipe ideas (yes, food is always on my mind) and she mentioned this salmon dish she serves at a restaurant she works at. I loved everything about it, the next day I picked up some salmon and whipped this up! This turned out so good, I know you’ll agree!
Why You’ll Love This Grilled Salmon Recipe
- Delicious! So fresh and flavorful.
- Healthy – Loaded with omega-3s!
- Foolproof method for grilling salmon, anyone can do it!
- Perfect for so many dietary restrictions: Weight Watchers, Whole30, gluten-free, dairy-free and anti-inflammatory diets.
- No smell in the kitchen – Grilling the fish outdoors means your house won’t smell like fish after.
- Quick – This is a 20 minute meal!
What You’ll Need For This Grilled Salmon:
- wild salmon fillets
- kosher salt and black pepper
- cooking spray
For the avocado bruschetta:
- chopped red onion
- extra virgin olive oil
- balsamic vinegar
- kosher salt and black pepper
- vine ripe tomatoes
- fresh garlic
- fresh basil leaves
- diced avocado
How To Grill Salmon
To make foolproof salmon on the grill, I use salmon with the skin on, and lay the salmon skin side down directly over the grill. Cover the grill and let it cook just like I would in the oven, no turning! Depending on the thickness, it should take about 10 minutes, then remove it from the grill and discard the charred skin (it’s ok of the skin sticks to the grill, the point is the fish doesn’t break and protects the meat).
Variations
Hope you enjoy this grilled salmon recipe, if you don’t like salmon you can serve this over grilled swordfish or even grilled chicken if you prefer.
More Grilled Salmon Recipes
Yield: 4 Servings
Serving Size: 1 salmon filet
For the avocado bruschetta: (makes 2 1/4 cups)
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Combine onion, olive oil, balsamic, 1/4 tsp kosher salt and pepper. Set aside a 5 minutes.
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Chop tomatoes and place in a large bowl. Combine with garlic, basil, onion-balsamic combo and additional 1/8 tsp salt and pepper to taste. Set aside and let it sit at least 10 minutes.
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Preheat a gas grill to medium-high. Oil the grates generously to prevent the fish from sticking.
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Season salmon with salt and fresh ground black pepper to taste.
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Place skin-side-down on the grill. Close the lid and cook without turning for 8 to 10 minutes (depending on thickness), or until the salmon is just cooked through. The skin will char but will prevent the fish from drying out.
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Remove and cover with foil; rest for 2 to 3 minutes while adding the avocado to the bruschetta.
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Serve topped each with generous 1/2 cup avocado bruschetta.
Last Step:
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Serving: 1 salmon filet, Calories: 340.5 kcal, Carbohydrates: 7 g, Protein: 35.5 g, Fat: 19 g, Saturated Fat: 2.5 g, Cholesterol: 94 mg, Sodium: 153.5 mg, Fiber: 3 g, Sugar: 0.5 g
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