Seaside Salmon Toast Recipe

Preheat and season

Preheat oven to 425°F (220°C). Pat the salmon dry with paper towel. Rub 1 tbsp olive oil over the fillet and season evenly with 3/4 tsp sea salt and 1/2 tsp freshly ground black pepper.

Roast salmon

Place salmon skin-side down on a foil-lined baking sheet or in an ovenproof skillet. Roast in the preheated oven for 10-12 minutes for medium (internal temperature about 125–130°F / 52–54°C) or until it flakes easily but remains moist. Remove from oven and let rest 3–4 minutes, then flake into large chunks for assembly.

While salmon roasts, combine 1 cup whole-milk ricotta, 1 tsp lemon zest, 1 tbsp lemon juice, 1 tsp extra-virgin olive oil, 1/2 tsp honey, 1/4 tsp salt, and 1/8 tsp black pepper in a small bowl or blender. Whip with an immersion blender or beat vigorously with a whisk for 30–45 seconds until light and airy. Taste and adjust salt or lemon as desired. Transfer to a serving bowl or piping bag for easier spreading.

Toss 1.5 cups halved cherry tomatoes with 1 tbsp olive oil, 1 minced garlic clove, 1/4 tsp salt, 1/8 tsp black pepper, and 1/2 tsp fresh thyme if using. Spread on a small baking sheet or oven-safe dish. Roast in the same 425°F (220°C) oven for 10–12 minutes until skins blister and tomatoes soften. Remove and set aside. (You can roast alongside the salmon, placing tomatoes on a separate rack.)

While tomatoes and salmon cook, combine 1/2 cup balsamic vinegar and 1 tsp brown sugar in a small saucepan. Bring to a gentle simmer over medium-low heat and reduce until syrupy and reduced by about half, about 8–12 minutes (watch closely to avoid scorching). Remove from heat and whisk in 1/2 tsp truffle oil and a pinch (1/16 tsp) of salt. Let cool; it will thicken further. Keep warm or at room temperature for drizzling.

Toast 4 slices sourdough: brush each slice lightly with butter or olive oil (about 1 tbsp total) and grill in a skillet over medium heat or toast in oven at 425°F for 4–6 minutes until golden and crisp. If using oven, place on a rack for even toasting.

Spread about 2–3 tbsp of the whipped lemon ricotta on each toasted sourdough slice, creating an even layer and leaving a little border. Arrange roasted tomato halves over the ricotta (about 3–4 tbsp per toast).

Top each toast with a portion of flaked roasted salmon (about 4 oz salmon total per serving; divide into 4 toasts). Add a small spoonful (about 1 tsp) or a thin swirl of basil pesto on each toast.

Drizzle each toast with the truffle balsamic reduction (about 1/2 tsp–1 tsp per toast) in a thin ribbon. Finish with a few microgreens or a small handful of arugula, a pinch of flaky sea salt, and a grind of black pepper. Serve immediately with lemon wedges on the side to squeeze over salmon if desired.