This Caprese stuffed salmon recipe always tastes like pure, fresh delight! I stuff a salmon filet with lots of mozzarella, basil, and tomatoes, then bake it in the oven for an easy and healthy one pan meal. And don’t forget to add the roasted balsamic tomatoes to the sheet pan for an extra pop of flavor!
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I always order the Caprese salad when I see one on the menu because I just love rich mozzarella with juicy tomatoes and basil. So stuffing all of those classic Caprese flavors into salmon is a no brainer when it comes to making a fresh and tasty meal! Even better, by the time dinner is done, I only have one sheet pan to clean up.
Ingredients for Caprese Salmon
- Salmon: Use a salmon fillet– be sure to remove the bones before stuffing.
- Tomatoes: You’ll need tomatoes to stuff the salmon, as well as to roast on the side. I recommend Roma and/or Campari tomatoes. The fresher the better! Tomatoes-on-the-vine work great.
- Mozzarella: Slice it into small rectangular sticks to make the cheese easy to stuff.
- Balsamic Vinegar: You’ll cook this down to make a balsamic reduction that coats the salmon and tomatoes.
- Basil: Complete the caprese trifecta with fresh basil.
- Brown Sugar: This sweetens the balsamic glaze so that it complements the other flavors perfectly.
- Seasonings: Grab the salt, pepper, and Italian seasoning.
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Tips for Success
Before stuffing the salmon, you need to cut it. Use a sharp knife (a chef’s knife is great) to make three cuts down the length of the salmon filet. Start with a cut in the middle, then make another cut on each side of that. You will be cutting about 1/2 inch deep. That’s deep enough to stuff in the mozzarella and tomatoes, but do not cut all the way through the salmon.
How to Store and Reheat
Store stuffed Caprese salmon along with the tomatoes in an airtight container in the refrigerator for up to 2 days. It can be consumed cold straight from the fridge, or reheated in the oven at 275°F.
Serving Suggestions
This salmon is stuffed with mozzarella and tomatoes, and cooked with balsamic tomatoes, so it makes a pretty great sheet pan meal on its own. To fill out the meal, I recommend serving it over a bed of white rice, adding a chopped caprese, making more veggies, or starting with a simple appetizer, like tomato bruschetta.
Caprese Stuffed Salmon with Balsamic Roasted Tomatoes
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Ingredients
- ½ cup Balsamic Vinegar
- ½ cup dark brown sugar
- 2 teaspoons olive oil
- 1 (1½-2 pound) salmon fillet bones removed
- 8-12 Campari Tomatoes still on the vine if possible (or Roma tomatoes), halved
- Kosher salt to taste
- Freshly ground black pepper to taste
- 1 teaspoon Italian herb seasoning optional
- 2 tablespoons dark brown sugar
- Fresh basil leaves chopped and whole
- Fresh Mozzarella sliced into ½x½-inch rectangular sticks
- Fresh tomatoes or roma tomatoes cut into ½-inch slices, then each slice cut in half
Recommended Equipment
Instructions
- Preheat oven to 275°F.
- In a small saucepan, combine the Balsamic Vinegar and brown sugar, bring to a boil, reduce heat to low and simmer until sugar has dissolved and reduction has thickened. Set balsamic reduction aside until ready to use.½ cup Balsamic Vinegar, ½ cup dark brown sugar
- Brush a baking dish or baking pan (a little larger than length and width of salmon) with 2 teaspoons extra virgin olive oil and place the salmon, skin side down, in the dish. Place the tomatoes, still attached to the vine, on each side of the salmon. Sprinkle the salmon and tomatoes with salt, pepper, favorite herb seasoning, 2 tablespoons brown sugar and the chopped basil.2 teaspoons olive oil, 1 (1½-2 pound) salmon fillet, Kosher salt, Freshly ground black pepper, 1 teaspoon Italian herb seasoning, 2 tablespoons dark brown sugar, Fresh basil leaves, 8-12 Campari Tomatoes
- With a sharp knife, make three cuts (½-inch deep) along the length of the salmon. One down the middle and one down the middle of each half. The cuts should NOT go all the way through the salmon.
- Drizzle the salmon with olive oil then stuff the tomato and mozzarella slices into the cuts of the salmon, alternating between the tomato and mozzarella slices as you go down the salmon.Fresh Mozzarella, Fresh tomatoes or roma tomatoes
- Drizzle the salmon with the balsamic-sugar mixture.
- Bake the salmon at 275°F for 30 minutes, or until tender when a fork is inserted in the thickest part (or when a meat thermometer registers 115°F in the thickest part). The salmon may look a little underdone – this happens when baked slowly.
- Leave the salmon in the oven and turn the temperature to BROIL.
- Broil 2-3 minutes, or until the salmon begins to get a little color. Watch closely.
- Check the temperature of the salmon with a meat thermometer. The finished salmon should register 120F-125°F.
- Remove the salmon from the oven and sprinkle with fresh basil leaves.
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- Be sure salmon reaches an internal temperature of at least 120F before consuming.
- You can use a sheet pan, or any shallow baking sheet/pan you have. Just make sure it’s large enough to fit the salmon and tomatoes without overcrowding.
- Cook salmon skin side down on the pan.
- Broiling at the end adds some color, gives a little bit of a crispier texture, and helps to caramelize the balsamic for the perfect finish.
Nutrition Information
How to Make Stuffed Salmon Step by Step
Make the Balsamic Reduction: Preheat oven to 275°F. In a small saucepan, combine ½ cup of balsamic vinegar and ½ cup of dark brown sugar, bring to a boil; then reduce heat to low and simmer until sugar has dissolved and reduction has thickened. Set it aside until ready to use.
Season the Salmon: Brush a baking dish or baking pan with 2 teaspoons of extra virgin olive oil, then place a 1½-2 pound salmon fillet (skin side down) in the pan. Place 8-12 tomatoes on each side of the salmon. Sprinkle the salmon and tomatoes with Kosher salt, freshly ground black pepper, 1 teaspoon of Italian seasoning, 2 tablespoons of dark brown sugar, and chopped fresh basil leaves.
Cut the Salmon: With a sharp knife, make three cuts (½-inch deep) along the length of the salmon. One down the middle, then one down the middle of each half. The cuts should NOT go all the way through the salmon.
Stuff the Salmon: Cut fresh tomatoes into ½-inch slices, then cut each slice cut in half. Slice fresh mozzarella into ½ x ½-inch rectangular sticks. Next, drizzle the salmon with olive oil. Stuff the tomato and mozzarella slices into the cuts of the salmon, alternating between the tomato and mozzarella slices as you go down the salmon.
Bake the Salmon: Drizzle it with the balsamic reduction, then bake the stuffed salmon at 275°F for 30 minutes, or until tender when a fork is inserted in the thickest part. The salmon may look a little underdone – this happens when baked slowly. Leave the salmon in the oven and turn the temperature to BROIL, then broil 2-3 minutes, or until the salmon begins to get a little color. Watch it closely.
Finish and Serve: Check the temperature of the salmon with a meat thermometer–it should register 120F-125°F. Remove the Caprese salmon from the oven and sprinkle with fresh basil leaves to serve.
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you’ve got me drooling over this recipe; can’t wait to make it.
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This looks unreal! Those blistered tomatoes look so so delicious!
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Hi Becky, I’m not very familiar with Salmon—I know there are different types. Is there a specific one that you would recommend? Your recipe looks amazing!!!!
Thank you!!
Debbie
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I knew I wanted to make a caprese salmon but I pictured tossing everything together on the sheet pan and then baking. It was my Mom’s idea to stuff it this way and wow was she on to something. We were both so excited when we made it last week. Then we ate way too much of it. Can you blame us?
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