Appetizer, Main, Seafood

Grilled Salmon Bruschetta with Avocado

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Grilling salmon is so easy to make with this foolproof method, you’ll be grilling it outdoors all year long! Topped with this fresh avocado and tomato “bruschetta”, this dish just screams summer! Adding avocado to bruschetta is awesome for flavor, but also adds a healthy fat to the dish. 

Reasons love this salmon bruschetta recipe:

  • Fresh and flavorful.
  • Loaded with omega-3s!
  • Foolproof method for grilling salmon, anyone can do it!
  • Made with clean, whole foods, perfect for gluten-free, dairy-free and anti-inflammatory diets or whole30.
  • Grilling the fish outdoors means your house won’t smell like fish after.
  • A 20 minute meal!

I hope you enjoy this as much as I do.



Grilled Salmon Bruschetta with Avocado

Course: Main, AppetizersCuisine: MediterraneanDifficulty: Easy


Prep time


Cooking time




Total time



Grilled Salmon Bruschetta with Avocado is a great summer recipe. But since some of the best salmon is available in Fall, stretch your summer tastes a bit. Also, it’s so easy, fresh and flavorful, its a must try! This can be a main entre' or divided up with smaller toasts to make it an elegant appetizer.


  • Ingredients

  • ▢4 wild salmon filets, 6 oz each

  • ▢1/4 tsp kosher salt

  • ▢black pepper

  • ▢cooking spray

  • For the avocado bruschetta: (makes 2 1/4 cups)

  • ▢1/4 cup chopped red onion

  • ▢1 tbsp extra virgin oil

  • ▢1 tablespoon balsamic vinegar

  • ▢kosher salt and fresh cracked pepper to taste

  • ▢2 medium vine ripe tomatoes

  • ▢2 small cloves garlic, minced

  • ▢2 tbsp fresh basil leaves, chopped

  • ▢4 ounces diced avocado, from 1 small


  • Combine onion, olive oil, balsamic, 1/4 tsp kosher salt and pepper. Set aside a 5 minutes.
  • 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.
  • Preheat a gas grill to medium-high. Oil the grates generously to prevent the fish from sticking.
  • Season salmon with salt and fresh ground black pepper to taste.
  • 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.
  • Remove and cover with foil; rest for 2 to 3 minutes while adding the avocado to the bruschetta.
  • Serve topped each with generous 1/2 cup avocado bruschetta.

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