Coho with Tomato-Basil Bruschetta


Preheat oven to 400 F. Line baking sheet with aluminum foil and lightly oil. In small dish, mix together garlic, salt, pepper, paprika, lemon zest, lemon juice, and olive oil.

Place salmon fillets onto baking sheet and rub garlic mixture evenly onto each fillet, then marinate for at least 30 minutes.

Bake fillets for 8–9 minutes until golden brown and cooked through.

While fillets are baking, mix together bruschetta ingredients in small bowl; cover and refrigerate until ready to serve.

Once salmon has rested, top salmon fillets with bruschetta mixture, making sure to include macerated juices. Plate and serve with roasted potatoes or rice pilaf. Or serve as an appetizer, placing salmon and bruschetta mixture atop toasted baguette slices.

Serves 4

Beverage pairing: Grenache or pilsner

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  • 4 skinless silver salmon fillets, pin boned
  • 1 Tbsp. cooking oil
  • 2 garlic cloves, minced
  • 1/2 tsp. salt
  • 1/2 tsp. ground black pepper
  • 1/2 tsp. smoked paprika
  • 1 tsp. lemon zest
  • 1 tsp. lemon juice
  • 1 Tbsp. olive oil
  • 1/2 lemon, cut into 4 wedges for garnish


For bruschetta

  • 1/2 cup grape tomatoes, quartered
  • 2 garlic cloves, minced
  • 1 tsp. lemon zest
  • 1 tsp. lemon juice
  • 1/4 tsp. salt
  • Pinch fresh pepper
  • 1/4 cup fresh basil, chopped
  • 2 Tbsp. olive oil
  • 1 Tbsp. aged balsamic vinegar
  • Pinch of sugar or honey