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Caprese Stuffed Salmon with Balsamic Roasted Tomatoes Recipe

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3.8 from 7 reviews

This Caprese Stuffed Salmon with Balsamic Roasted Tomatoes combines tender salmon fillet baked with fresh tomatoes, mozzarella cheese, and a flavorful balsamic reduction. It’s a delicious one-pan meal with a perfect balance of cheesy, tangy, and savory flavors, finished with fresh basil for a vibrant touch.

  • Total Time: 45 minutes
  • Yield: 4 servings

Ingredients

Balsamic Reduction

  • ½ cup Balsamic Vinegar
  • ½ cup dark brown sugar

Salmon and Toppings

  • 2 teaspoons olive oil, divided
  • 1 (1½ to 2 pound) salmon fillet, bones removed
  • 8-12 Campari tomatoes (still on the vine if possible), 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, for garnish
  • Fresh mozzarella, sliced into ½ x ½ inch rectangular sticks
  • Fresh tomatoes or Roma tomatoes, cut into ½-inch slices, then each slice cut in half

Instructions

  1. Prepare the Balsamic Reduction: In a small saucepan, combine ½ cup balsamic vinegar and ½ cup dark brown sugar. Bring to a boil over medium heat, then reduce the heat to low and simmer until the sugar dissolves and the mixture thickens into a syrupy balsamic reduction. Set aside to cool.
  2. Prepare the Baking Dish and Salmon: Preheat the oven to 275°F (135°C). Brush a baking sheet or baking dish slightly larger than the salmon with 2 teaspoons olive oil. Place the salmon skin-side down in the dish. Position the halved Campari tomatoes (still on the vine, if possible) on each side of the salmon. Season the salmon and tomatoes with kosher salt, freshly ground black pepper, 1 teaspoon Italian herb seasoning if using, 2 tablespoons dark brown sugar, and chopped fresh basil.
  3. Score the Salmon: Using a sharp knife, carefully make three cuts lengthwise along the salmon fillet. One cut down the center and one cut in the middle of each half, about ½-inch deep without cutting through the fillet completely.
  4. Stuff the Salmon: Drizzle the salmon lightly with olive oil. Stuff the cuts alternately with the fresh tomato slices and mozzarella sticks, pressing them gently into the fillet to stay in place.
  5. Add Balsamic Glaze and Bake: Drizzle the prepared balsamic reduction evenly over the stuffed salmon. Place the baking dish in the preheated oven and bake at 275°F for 30 minutes or until the salmon is tender when pierced with a fork or when an instant-read thermometer registers 115°F in the thickest part.
  6. Broil for Color: After baking, keep the salmon in the oven, increase the temperature to broil, and broil for 2-3 minutes until the top starts to get lightly browned and a bit of color. Watch carefully to prevent burning.
  7. Check for Doneness and Garnish: Ensure the salmon’s internal temperature reaches 120°F to 125°F for optimal doneness. Remove from the oven and sprinkle fresh whole basil leaves on top before serving.

Notes

  • Use a meat thermometer to ensure perfectly cooked salmon without overcooking.
  • Slow baking at low temperature keeps the salmon tender and moist.
  • The balsamic reduction can be made ahead and refrigerated for up to a week.
  • If fresh basil is unavailable, substitute with fresh parsley or oregano for a different flavor.
  • Tomatoes still on the vine add extra flavor and a nice presentation.
  • Do not overstuff the salmon cuts to prevent cheese and tomato from sliding out during baking.
  • Author: Daisy
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian

Find it online: https://dishiary.com/caprese-stuffed-salmon-with-balsamic-roasted-tomatoes-recipe/