Salmon Salad Crostini

Summer is in full swing, and so many friends go to the lake or beach for the weekends. Recently, I have had so many requests for summer appetizers. This Salmon Salad Crostini is one of my newest favorites. Salmon is so healthy for you, and I have been craving it a lot lately. This is a great way to use salmon in a different way or when you have salmon leftovers. This also makes a great shower appetizer or even a holiday appetizer this fall. In under 30 minutes, you’ll have this ready to serve.

Salmon Salad Crostini

Cook Time:

15 minutes

Prep Times:

20 minutes


8 servings


2 (6-ounce) salmon fillets
4 tablespoons olive oil, divided
1/2 teaspoon lemon pepper
1/4 teaspoon salt
1/2 cup diced red onion
1 to 2 tbsp. chopped fresh dill
3 tablespoons cider vinegar
2 tablespoons light mayonnaise
1/2 loaf French bread or baguette, cut into 8 diagonal slices
1 cup arugula leaves


1. Preheat oven to 425F.

2. Drizzle salmon with 2 tablespoons olive oil; season with salt and lemon pepper. Place fish, skin side down in a baking dish coated with cooking spray. Bake 10 minutes or until fish flakes easily with a fork. Remove from oven, let cool and chop.

3. In a large bowl, combine salmon, onion, dill, vinegar and mayonnaise; set aside

4. Place bread slices on a single layer on a baking sheet; brush with remaining oil. Bake 5 minutes or until golden; set aside. Place arugula leaves over bread slices and top evenly with salmon, and serve.

10 thoughts on “Salmon Salad Crostini”

  1. I’m always looking for easy and healthy appetizer ideas. Sounds great Alison! I made a salmon salad with capers, roasted bell peppers, and celery and filled filo cups with them for an event and people thought I spent hours making them – so easy!

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