Sweet and Spicy Grilled Salmon Bruschetta is sponsored by Cedar Bay Grilling Company. All opinions are my own.
Sweet and Spicy Grilled Salmon Bruschetta is topped with a créme fraíche, lemon zest and snipped fresh dill mixture. It’s the perfect appetizer for your next party.
Y’all, I just can’t get enough of Cedar Bay Grilling Company’s planked salmon. My husband and I are crazy about salmon. We’ve grilled all different kinds – from Coho salmon to King salmon. We like Cedar Bay the best.
About Cedar Bay Grilling Company
Cedar Bay Grilling Company is an award-winning producer of frozen Salmon products. They bring the best of Atlantic Canada to homes around the world. The salmon has a gourmet appeal, but very easy to prepare.
Cedar Bay Grilling Company is located in a tiny South Shore hamlet of Blandford, Nova Scotia. You can find their planked salmon products at local markets like Kroger and Publix.
You can also find the salmon at Hannaford, Safeway, Albertsons, Fred Meyer, Ralph’s, Giant, Giant Eagle, Stop n’ Shop, and Roche Bros.
If you missed my Grilled Salmon Quinoa Bowl with Orange Vinaigrette recipe, it’s a keeper too! But let’s get to today’s appetizer recipe. It’s amazing!
Sweet and Spicy Grilled Salmon Bruschetta
When I thought up this appetizer recipe, I imagined grilling Italian bread slices brushed with garlic while the salmon was finishing on the grill.
Then, I dreamed up a topping of Créme Fraíche, lemon zest, fresh dill weed, and diced spring onions. Once I made this appetizer, it tastes better than I ever imagined.
My local grocery store doesn’t always have créme fraíche. So, in a pinch, you can use sour cream. Greek Yogurt works too. It’s not the same, but it works.
You can also make homemade créme fraíche. Keep reading to find out how.
What is Bruschetta?
Bruschetta is the bread, not the topping! It’s an Italian word and pronounced brew-sketta. It simply means to char or toast. It’s basically toasted Italian bread brushed with olive oil.
What is Créme Fraíche?
It originates from France and is a rich, tangy, cultured fresh cream, somewhere between sour cream and yogurt. It has a slightly sweeter taste than sour cream and has a higher fat content.
How to Make Your Own Créme Fraíche
You can make your own by combining heavy cream and buttermilk. It takes a few hours to thicken up, so make it ahead of time.
- 1 Tablespoon Buttermilk
- 1 cup heavy whipping cream
- Glass jar or container (do not use metal)
Mix the buttermilk and heavy whipping cream together in the glass jar. Cover the container and let it stand at room temperature until the mixture thickens. This could take from 8 hours up to a full day.
It won’t spoil at normal room temperature. The acid in the buttermilk prevents harmful bacteria from developing. The longer you let it sit, the thicker it will become. Once it’s thick enough, give it another stir and place in the refrigerator.
Grill the Planked Sugar and Spice Salmon
The oven-safe cedar plank is presoaked so you don’t have to worry about soaking the plank first. Plus, the salmon is already marinated. It comes ready to grill.
Preheat the grill to medium-high heat. Place the planked salmon on the grill and close the cover. Grill for 18-20 minutes or until the core temperature reaches 145ºF.
Mix the créme fraíche (or sour cream) with lemon zest, minced fresh dill, and diced green onions. Store in the refrigerator.
About six minutes before the salmon is ready, add the sliced Italian bread to the grill. Brush it with olive oil first and grill, turning once, until golden brown, 4-6 minutes total.
After the salmon rests for 3-5 minutes, slice into thin strips. Place the strips of salmon on the bread slices. Top with the Créme Fraíche mixture. Serve immediately.
- Cedar Bay Sugar & Spice Planked Atlantic Salmon (24 oz.)
- 1/3 cup Créme Fraíche (OR sour cream)
- Zest of one lemon
- 2 Tablespoons minced fresh dill
- 2 Tablespoons green onion (spring onions), finely chopped
- Italian loaf of bread (sliced and brushed with olive oil)
Preheat the grill to medium-high heat. Place the planked salmon on the grill and close the cover. Grill for 18-20 minutes or until the core temperature reaches 145º F. Six minutes before the salmon is done, add the sliced bread to the grill and grill for 3 minutes on each side or until browned.
Meanwhile, mix together the créme fraíche (OR sour cream), lemon zest, fresh dill, and diced onion. Refrigerate until ready to serve.
After the salmon rests for 5 minutes, slice the salmon thinly and place salmon on the bread slices. Add a dollop of the créme fraíche on top of each salmon slice.
Amount Per Serving Calories 68Total Fat 5gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 2gCholesterol 17mgSodium 39mgCarbohydrates 3gFiber 0gSugar 1gProtein 4g
The crunchiness of the bread pairs well with the perfectly cooked salmon and a dollop of the seasoned créme fraíche on top. It’s a winner at my house.