Preparation Instructions

PREP FISH: Preheat oven to 375 degrees Fahrenheit. Remove fillets from pouch and place in a single layer, not touching, with flat side down, on a foil-lined baking pan with sides.

BAKE: Bake 15-18 minutes or until fish is opaque and cooked through.

PREPARE TOPPING: Meanwhile, place the rest of the ingredients in a medium-sized bowl. Mix and set aside.

TO SERVE: Place each fillet onto a plate and top with tomato bruschetta mixture and basil leaves.


  • 2 Morey’s Wild Salmon Seasoned Grill fillets, thawed
  • 1 large ripe tomato, diced
  • 2 Tbsp. extra virgin olive oil
  • 2 Tbsp. balsamic vinegar
  • 1 clove fresh garlic, minced
  • 1/2 tsp. dried Italian seasoning
  • 1/2 tsp. kosher salt
  • 1/4 tsp. freshly ground black pepper
  • 1/4 cup fresh basil leaves, chopped

Prep Time
5 min

Cook Time
20 min

Serving Size

Additional Product Options
You can also use:
Wild Salmon Steakhouse

Drink Pairings


Yellow Bird

Dark Amber Ale

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Recipe Name
Bruschetta Topped Seasoned Grill Salmon
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