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.
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.
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.
