Caprese stuffed salmon takes a whole side of salmon, tucks slices of tomato and fresh mozzarella into shallow cuts, and bakes it low and slow with sweet balsamic roasted tomatoes. A drizzle of thick balsamic glaze and a handful of fresh basil finish the fish, and it makes a dinner table showpiece even though the work is simple.
Roasting at a low temperature keeps the salmon silky, and a short blast under the broiler adds color at the end. Because one large fillet feeds the whole table, it is an easy choice for company or a quiet weekend dinner.
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Why This Caprese Stuffed Salmon Recipe Works
Stuffing the fillet seasons it from the inside. Slices of tomato and mozzarella sit in the cuts, so melted cheese and juicy tomato flavor every portion instead of only the surface.
Low heat keeps the fish tender. A 275 degrees F oven cooks salmon gently, which keeps it moist and silky, and a short broil at the end adds browned edges.
The balsamic reduction ties everything together. Brown sugar and vinegar simmer into a glossy syrup that sweetens the roasted tomatoes and balances the rich fish.
Ingredients for Caprese Stuffed Salmon
- 1/2 cup balsamic vinegar
- 1/2 cup dark brown sugar, plus 2 tablespoons for sprinkling
- 2 teaspoons olive oil, for brushing the baking dish
- 1 1/2 pounds salmon fillet, bones removed
- 8 to 12 small vine tomatoes, halved
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 teaspoon Italian herb seasoning
- Fresh basil leaves, some chopped and some whole
- 4 ounces fresh mozzarella, cut into 1/2 inch sticks
- 1 tomato, cut into 1/2 inch slices, each slice halved
Salmon fillet. Ask the fish counter for a center cut piece with the bones removed, and keep it a similar thickness from end to end so it cooks evenly.
Balsamic and brown sugar. Simmer them together until the mixture coats a spoon. It thickens more as it cools, so stop just before it looks syrupy.
Vine tomatoes. Small tomatoes on the vine roast without falling apart and add juice. Roma tomatoes also work if you cannot find them.
Fresh mozzarella. Use a firm ball of mozzarella, not the pre shredded kind. Cut sticks that fit snugly into the cuts.
Basil and herbs. Chopped basil goes in the seasoning, and whole leaves finish the dish. Italian herb seasoning brings oregano and thyme notes.
How to Make Caprese Stuffed Salmon
1. Heat the oven Heat the oven to 275 degrees F.
2. Make the reduction In a small saucepan, bring the balsamic vinegar and 1/2 cup brown sugar to a boil, then lower the heat and simmer until the sugar dissolves and the mixture thickens. Set it aside.
3. Prep the pan Brush a baking dish with 2 teaspoons of olive oil. Place the salmon skin side down in the dish and set the halved tomatoes cut side up on each side.
4. Season everything Sprinkle the salmon and tomatoes with salt, pepper, Italian herb seasoning, 2 tablespoons brown sugar, and chopped basil.
5. Cut the pockets Make three cuts about 1/2 inch deep along the length of the salmon, one down the middle and one in the middle of each half. Do not cut all the way through.
6. Stuff the fish Drizzle the salmon with a little more olive oil, then tuck alternating slices of tomato and mozzarella into the cuts.
7. Glaze and bake Drizzle some of the balsamic mixture over the salmon and bake for 30 minutes.
8. Finish under the broiler Switch the oven to broil and cook 2 to 3 minutes more, watching closely, until the top has color and the thickest part reads 145 degrees F.
9. Garnish Remove the pan, sprinkle with fresh basil leaves, and drizzle with extra balsamic reduction.
How to Serve Caprese Stuffed Salmon
Cut the fillet into portions and spoon the roasted tomatoes and extra balsamic drizzle over each one. A bowl of lemony orzo salad and a few slices of cheesy garlic bread keep the Italian theme going. Add air fryer broccoli for a green side, and pour a glass of fruity drink pairing for something cool.
How to Store and Reheat Caprese Stuffed Salmon
Cool leftovers within 2 hours and refrigerate them in an airtight container for up to 3 days. Reheat gently in a 275 degrees F oven until the fish reaches 165 degrees F, covering it loosely with foil so the cheese does not dry out. Cold salmon also flakes well into salad. Store extra balsamic reduction in a jar in the refrigerator and rewarm it briefly to loosen it.
Tips and Variations for Caprese Stuffed Salmon
Pat the fish dry. Dry fish takes seasoning better and roasts rather than steams.
Do not cut too deep. Keep the cuts about 1/2 inch deep so the fillet holds together when lifted.
Watch the reduction. Pull the saucepan off the heat as soon as it coats a spoon, because it thickens as it cools.
Keep the filling cold. Chill the mozzarella until you stuff the fish so it does not melt before baking.
Use a thermometer. Check the thickest part for 145 degrees F, and return the pan to the oven for a few minutes if it is below that after broiling.
Watch the broiler. The sugar can scorch fast, so stay near the oven for the last 2 to 3 minutes.
Serve warm. Mozzarella firms up as it cools, so serve the fish soon after it comes out.
Handle salmon safely. Keep raw fish chilled until baking, and follow the FDA safe food handling guidance for cooking temperatures and storage.
Frequently Asked Questions About Caprese Stuffed Salmon
What temperature should caprese stuffed salmon reach?
The thickest part should reach 145 degrees F. A slow bake followed by a short broil gets the fish there without drying it out.
Can I make caprese stuffed salmon ahead of time?
You can make the balsamic reduction and stuff the fish a few hours ahead and keep it covered in the refrigerator. Bake it when you are ready to eat.
What fish can I use for caprese stuffed salmon?
Salmon works well because it is thick enough to hold the cuts. Thick steelhead trout is a good substitute.
Can I use cherry tomatoes?
Yes. Halve them and roast them alongside the fish, though they release less juice than larger vine tomatoes.
Why is my balsamic reduction runny?
It needs a little more simmering, so cook it a minute or two longer and remember it thickens as it cools.
Caprese Stuffed Salmon with Balsamic Roasted Tomatoes
Equipment
- Baking dish
- Small saucepan
- Sharp knife
- Instant-read thermometer
Ingredients
Main Ingredients
- ½ cup balsamic vinegar
- ½ cup dark brown sugar for the reduction
- 2 tbsp dark brown sugar for sprinkling
- 2 tsp olive oil for brushing the dish
- 1 ½ lb salmon fillet bones removed
- 8 small vine tomatoes halved
- ½ tsp kosher salt
- ¼ tsp ground black pepper
- 1 tsp Italian herb seasoning
- ¼ cup fresh basil leaves some chopped, some whole
- 4 oz fresh mozzarella cut into 1/2 inch sticks
- 1 tomato cut into 1/2 inch slices, each halved
Instructions
Cooking
- Make the reduction. Heat the oven to 275 degrees F. Simmer the balsamic vinegar and 1/2 cup brown sugar until thick, then set aside.
- Prep the fish. Brush a baking dish with oil, set the salmon skin side down, and add the halved tomatoes cut side up. Season with salt, pepper, herbs, 2 tablespoons brown sugar, and chopped basil.
- Stuff. Cut three shallow cuts 1/2 inch deep along the salmon and tuck in alternating tomato and mozzarella slices.
- Bake. Drizzle with some of the balsamic mixture and bake 30 minutes, then broil 2 to 3 minutes until the thickest part reads 145 degrees F.
- Garnish. Top with fresh basil and extra balsamic drizzle and serve warm.
