Strawberry Basil Bruschetta Over Salmon
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.
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.