Salmon Crostini with Chimichurri Sauce

5 from 1 vote

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Generous chunks of salmon tossed with an herby green sauce make a great little toast topping.

Salmon Crostini with Chimichurri Sauce

An assort of crostini is is a perfect way to start a dinner party. Here these salmon crostini are paired with Crostini with Chipotle Sauce and Broccoli Rabe and classic Crostini with Tomato Basil Topping (crostini being a smaller version of bruschetta). People can pick and choose and rotate through the selections, and you can bring them out in batches.

Salmon Crostini with Chimichurri Sauce on a long white plate.

If you prefer to use store-bought pesto instead of chimichurri sauce you are very welcome to do that. You can go with a classic basil pesto, or play around with other flavors like sundried tomato. In fact, as you can see, this is a nice way to use up leftover salmon and any leftover sauce. Whenever I don’t have enough of anything to make a full meal, I often turn to crostini. They are one of the more unsung ways to use up leftovers.

Types of Salmon

There are a lot of different types of salmon out there, and while some are better because they are more sustainably sourced, you can use whatever salmon is available to you. Most salmon has been frozen before it comes to us, so don’t feel like frozen fish is inferior.

Line of Salmon Crostini with Chimichurri Sauce on a white plate.

I like to leave the skin on when I cook salmon as it helps the salmon hold its shape, even if you choose to remove the skin before serving. In this case, it doesn’t really matter, as you will be breaking the salmon into small chunks to top the crostini, but I also think it helps the fish retain its moisture, so if you have the option, skin on is preferable.

Leftover chimichurri sauce means that you will get to make Chimichurri Garlic Bread later in the week, which is a terrific bonus.

Plate with three different crostini.

Salmon Crostini with Chimichurri Sauce: Generous chunks of salmon tossed with an herby green sauce make a great little toast topping.

Other Crostini Recipes

Lines of three different flavors of crostini.

Other Appetizer Recipes:

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5 from 1 vote

Salmon Crostini with Chimichurri Sauce

Generous chunks of salmon tossed with an herby green sauce make a great little toast topping.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 8 People


For the Crostini:

  • 1 baguette , sliced (about 24 slices
  • 2 tablespoons olive oil
  • kosher salt

For the Chimichurri Sauce:

  • 1 cup flat-leaf parsley leaves , washed
  • 3 cloves garlic
  • 2 tablespoons fresh lemon juice
  • ½ teaspoon kosher salt , or to taste
  • 1 teaspoon fresh oregano or ½ teaspoon dried oregano
  • Pinch red pepper flakes
  • cup extra virgin olive oil (use the best one you have!)
  • Freshly ground black pepper to taste

For the Salmon:

  • 2 (6-ounce) fillets of salmon , skin on
  • 2 teaspoons olive oil
  • Kosher salt and pepper to taste


  • Preheat the oven to 350°F.
  • Place the baguette slices on a baking sheet. Brush them with olive oil, and lightly sprinkle them with salt. Bake for about 4 minutes, until golden around the edges, but not hard – they will firm up as they cool. Let them cool to room temperature.
  • Raise the oven temperature to 425°F. Line a rimmed baking sheet with foil or parchment, and spray with nonstick cooking spray.
  • Cook the salmon: Place the salmon filets skin side down on the prepared baking sheet and drizzle about ½ teaspoon of olive oil over each piece and use your fingers to rub it over the top and sides. Season with salt and pepper. Roast for 8 to 10 minutes per inch of thickness, until it flakes easily and the internal temperature is at least 145°F in the thickest part. Allow to cool to room temperature.
  • Make the Sauce: While the salmon is cooking, in a food processor puree the parsley, garlic, lemon juice, salt, oregano, and red pepper flakes. With the motor running, drizzle in the olive oil. Scrape down the sides after all of the oil is added, then puree again until everything is well combined. Taste and adjust the salt, and add the black pepper as desired. Set aside.
  • Peel the salmon skin from the fish and discard. Use your fingers or a fork to flake the salmon into small chunks. Place the salmon in a bowl and spoon over a little over half of the sauce. Toss gently to coat the salmon with the sauce. Spoon some of the salmon mixture on top of each piece of toast, and drizzle a touch more chimichurri sauce over the tops.


Calories: 350kcal, Carbohydrates: 17g, Protein: 12g, Fat: 26g, Saturated Fat: 4g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 18g, Cholesterol: 23mg, Sodium: 361mg, Potassium: 296mg, Fiber: 1g, Sugar: 1g, Vitamin A: 653IU, Vitamin C: 12mg, Calcium: 46mg, Iron: 2mg
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About Katie Workman

Katie Workman is a cook, a writer, a mother of two, an activist in hunger issues, and an enthusiastic advocate for family meals, which is the inspiration behind her two beloved cookbooks, Dinner Solved! and The Mom 100 Cookbook.

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