Heat oven to 400 degrees. Remove salmon's skin and any loose membranes, and carefully pick out all bones. Cut tomatoes in half horizontally and scoop out all seeds and centers to make hollow cup. Pat inside of tomatoes with paper towels to soak up excess juice, then stuff with salmon mixture to form mound, pressing down lightly. Sprinkle tops with remaining bread crumbs and drizzle with remaining olive oil, holding back a few drops to smear bottom of baking pan.
Place tomatoes on baking pan.
Bake in upper level of preheated oven for 35 minutes or until salmon stuffing has formed light golden crust. Makes 4-6 appetizer servings. Cut remainder into thin disks. Soak in several changes of cold water. Drain and spin or shake dry.