This Strawberry Basil Bruschetta Over Salmon is my bright, bold way to celebrate summer. It’s fast, fresh, and full of juicy berries, fragrant basil, and tender Copper River salmon.
Why This Recipe Works
This Strawberry Basil Bruschetta Over Salmon is my idea of peak summer on a plate. It’s bright, fresh, and always makes dinner feel a little extra special. Here’s why you’ll love it too:
- Gorgeous, Rich Salmon: Wild Copper River sockeye is prized for its deep flavor and stunning color. It’s the same melt-in-your-mouth quality I count on in my Baked Tomato Bruschetta Salmon.
- Juicy Strawberry Basil Topping: The strawberries and basil come together with olive oil and lemon for a sweet, herby bite that’s just as irresistible as my Mango Salsa.
- Quick and Easy: The salmon roasts in under 15 minutes and the relish stirs together in one bowl, making this as fuss-free as my Southwest BBQ Salmon.
- Perfect for Warm Nights: Serve it warm or at room temperature for an effortless al fresco meal. It’s the same laid-back vibe I love with my Lemongrass Soy & Garlic Grilled Chicken Thighs.
- A Showstopper Without Trying: With its vibrant colors and fresh flavors, it’s a dish that looks as impressive as it tastes.
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Ingredients
- Wild Copper River Sockeye Salmon – Naturally rich and tender, this salmon serves as the perfect base for the fresh topping and holds up well in the oven.
- Fresh Strawberries – Bring a sweet, juicy element that pairs surprisingly well with the savory fish and makes each bite more interesting.
- Fresh Basil – Adds a mild, peppery flavor that balances the sweetness of the strawberries and keeps the dish tasting fresh.
- Olive Oil – Helps keep the salmon moist during baking and ties the strawberry and basil together into a smooth relish.
- Lemon Juice – Adds bright acidity that cuts through the richness of the salmon and highlights the flavors of the berries and herbs.
For full list of ingredients and instructions, see recipe card below.
Instructions
- Prep the Oven: Preheat your oven to 350°F and line a quarter-sheet pan with parchment paper.
- Season the Salmon: Place the salmon skin-side down on the prepared pan, rub with olive oil, and sprinkle generously with salt and pepper.
- Bake to Perfection: Roast for 10–15 minutes, until the salmon is just cooked through, tender, and flakes easily with a fork.
- Mix the Relish: In a small bowl, combine chopped strawberries, olive oil, and basil. Season with salt and pepper.
- Finish with Lemon: Right before serving, squeeze fresh lemon juice into the relish and give it a gentle toss.
- Serve and Enjoy: Spoon the strawberry basil mixture generously over the warm salmon and serve immediately or at room temperature.
For full list of ingredients and instructions, see recipe card below.
Substitutions & Variations
Here are some of my favorite substitutions and variations:
- Fish Options: Copper River sockeye is wonderful, but any wild salmon works here. You can also try steelhead trout or Arctic char for a similar texture and taste.
- Herb Choices: Basil is fresh and aromatic, but mint or flat-leaf parsley also pair well with strawberries and give the relish a different twist.
- Fruit Swap: Replace strawberries with diced peaches, nectarines, or mango for another summery take that still brings sweetness and freshness.
What to Serve with Strawberry Basil Bruschetta Over Salmon
Salads and Grilled Veggies
- This bright salmon pairs beautifully with fresh, seasonal sides. Try it with a Sautéed Asparagus for a crisp contrast that highlights the sweet strawberry relish.
- A simple mixed greens salad also keeps things light and lets the salmon shine.
Potatoes and Grains
- Round out the meal with something hearty. A serving of Crispy Smashed Potato Salad adds a delicious, crispy bite that works perfectly with the salmon.
- If you want a grain option, a Spring Asparagus & Potato Orzo Salad brings a nutty, savory element that balances the sweetness of the strawberries.
FAQs
What kind of salmon is best for this recipe?
Wild Copper River sockeye salmon is the top choice because of its rich flavor and vibrant color. If you can’t find it, any wild-caught sockeye or even coho salmon will work well. Try to avoid farmed salmon, which tends to be milder and fattier.
Can I make the strawberry basil relish ahead of time?
You can prep the strawberries and basil a couple of hours in advance, but it’s best to wait to combine everything and add the lemon juice right before serving. This keeps the flavors bright and the berries from getting too soft.
Is there a way to cook the salmon on the grill instead of in the oven?
Yes. Brush the salmon with olive oil, season with salt and pepper, and grill skin-side down over medium heat for about 10 minutes, or until the salmon is cooked through and flakes easily with a fork.
How do I store leftovers of this dish?
Place any leftover salmon and relish in separate airtight containers in the refrigerator. The salmon will stay fresh for up to 2 days, and the relish is best enjoyed within 1 day. Enjoy leftovers cold or let them come to room temperature before serving.
Not seeing your question here? Ask in the comments section and I’ll do my best to answer!
More Dinner Recipes You’ll Enjoy
- Pan Seared Salmon with Chilis & Lemon – This Pan Seared Salmon with Chilis & Lemon is my favorite quick dinner when I want something fresh, zesty, and just a little spicy.
- Skillet Chicken Fajitas – These Skillet Chicken Fajitas are my go-to for an easy, sizzling meal loaded with peppers, onions, and bold Tex-Mex flavor.
- Lemongrass & Cilantro Beef Sausage Patties – These Lemongrass & Cilantro Beef Sausage Patties are my favorite way to bring bright, herby flavors to a simple protein-packed meal.
- Sweet and Sour Meatballs – These Sweet and Sour Meatballs are my go-to when I’m craving tender, juicy bites coated in a tangy, sticky sauce.
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Strawberry Basil Bruschetta Over Salmon
Ingredients
- 2 pounds wild salmon wild Copper River sockeye
- 1 teaspoon olive oil
- 2 cups fresh strawberries hulled and chopped
- ¼ cup olive oil
- ½ cup fresh basil chopped
- ½ lemon juiced
- salt to taste
- pepper to taste
Instructions
- Preheat the oven to 350°F. Line a quarter-sheet pan with parchment paper.
- Place the salmon skin-side down on the paper, rub with olive oil, and season with salt and pepper.
- Bake for 10–15 minutes, or until the salmon is cooked through but still tender and flaking easily.
- While the salmon bakes, prepare the strawberry basil relish. In a small bowl, combine the chopped strawberries, olive oil, and basil. Season with salt and pepper. Wait to add the lemon juice until just before serving.
- Once the salmon is done, spoon the relish generously over the top and finish with a squeeze of fresh lemon juice. Serve warm or at room temperature.
Notes
- Let the salmon come to room temperature for about 15 minutes before baking. This helps it cook evenly and stay tender.
- Use the freshest strawberries you can find. Their natural sweetness is the star of the relish and pairs perfectly with the rich salmon.
- Wait to add the lemon juice to the strawberry basil mixture until just before serving. This keeps the berries from breaking down too quickly.
- Don’t overcook the salmon. Check it a minute or two early to make sure it flakes easily with a fork but still looks moist in the center.
- For extra flavor, add a sprinkle of flaky sea salt on top of the salmon right before serving. It highlights both the fish and the fresh relish.
- This dish is just as delicious at room temperature, making it great for outdoor dinners or entertaining.