If you adore the vibrant flavors of classic Caprese salad and you’re a salmon fan, then this Caprese Stuffed Salmon with Balsamic Roasted Tomatoes Recipe is about to become your new favorite dish. Imagine tender, flaky salmon fillet nestled with juicy, fresh tomatoes and creamy mozzarella, all kissed by a luscious balsamic reduction. This dish beautifully balances freshness, richness, and a touch of sweetness in a way that feels both elegant and effortlessly homey. It’s perfect for a weeknight dinner that feels special or for impressing guests without stress.
Ingredients You’ll Need
Each ingredient in this recipe plays an essential role, creating a harmonious blend of flavors and textures. The balsamic vinegar and brown sugar form a sweet reduction that ties everything together, while the fresh basil and mozzarella bring that unmistakable Caprese charm. The simplicity of these components really highlights the quality of each element.
- ½ cup Balsamic Vinegar: The base for a rich, tangy-sweet glaze that elevates the entire dish.
- ½ cup Dark Brown Sugar: Adds sweetness and helps create a glossy balsamic reduction.
- 2 teaspoons Olive Oil: Used to keep the salmon moist and add a subtle fruity flavor.
- 1 (1½-2 pound) Salmon Fillet (bones removed): The star protein, flaky and full of healthy fats.
- 8-12 Campari Tomatoes (halved, preferably on the vine): Their sweetness and juiciness roast beautifully alongside the salmon.
- Kosher Salt (to taste): Essential for seasoning and bringing out the salmon’s natural flavors.
- Freshly Ground Black Pepper (to taste): Adds gentle heat and enhances overall taste.
- 1 teaspoon Italian Herb Seasoning (optional): A fragrant blend that adds subtle complexity.
- 2 tablespoons Dark Brown Sugar: For sprinkling over salmon and tomatoes, balancing acidity.
- Fresh Basil Leaves (chopped and whole): Bright, aromatic notes that are classic in Caprese dishes.
- Fresh Mozzarella (sliced into ½x½-inch sticks): Creamy and mild, perfect for stuffing with the tomatoes.
- Fresh Tomatoes or Roma Tomatoes (cut into ½-inch slices, then halved): For the layering inside the salmon cuts.
How to Make Caprese Stuffed Salmon with Balsamic Roasted Tomatoes Recipe
Step 1: Prepare the Oven and Balsamic Reduction
Begin by preheating your oven to 275°F, ensuring a low and slow cooking environment that keeps the salmon tender. Then, whisk together balsamic vinegar and brown sugar in a small saucepan, bringing it to a boil before simmering gently until it thickens into a luscious reduction. This syrupy glaze will add a beautiful sheen and complex flavor later on.
Step 2: Season the Salmon and Tomatoes
Lightly oil your baking dish to prevent sticking then place the salmon skin side down. Nestle the tomatoes on either side of the fillet and season everything generously with salt, pepper, Italian seasoning, and the brown sugar. The sugar will help caramelize the tomatoes and balance the acidity of the vinegar.
Step 3: Create Slots for the Stuffing
Carefully make three shallow cuts down the length of the salmon, about half an inch deep. These aren’t full slices; think of them as cozy pockets designed to hold the fresh mozzarella and tomato slices without the filling sliding out during cooking.
Step 4: Stuff the Salmon
Drizzle the salmon with olive oil to keep it moist and then alternate stuffing the mozzarella and tomato slices into each cut. This combination ensures every bite bursts with creamy and fresh flavors that contrast perfectly with the rich fish.
Step 5: Add the Balsamic Reduction and Bake
Generously drizzle the thickened balsamic reduction over the salmon and tomatoes before sliding the dish into the oven. Bake for about 30 minutes until the salmon feels tender to the touch or when a thermometer registers 115°F. This slow bake maintains a juicy, almost buttery texture.
Step 6: Broil for the Perfect Finish
Keep the salmon in the oven but switch it to broil mode. In just 2-3 minutes, watch as the top takes on a light golden hue, adding subtle caramelization and enticing aromas. Keep an eye on it so it doesn’t overcook.
Step 7: Final Temperature Check and Serve
Confirm the salmon is cooked through by checking the internal temperature; it should read between 120°F and 125°F. Finish by sprinkling fresh basil leaves on top for a burst of color and herbal freshness just before serving.
How to Serve Caprese Stuffed Salmon with Balsamic Roasted Tomatoes Recipe
Garnishes
Fresh basil leaves are the perfect finishing touch here. They offer a peppery, sweet aroma that complements both the mozzarella and balsamic reduction, making each bite feel vibrant and fresh. You might also drizzle a little more of the balsamic glaze if you like an extra pop of tangy sweetness.
Side Dishes
This recipe pairs beautifully with a variety of sides. Lightly sautéed green beans or asparagus bring a nice crispness, while creamy polenta or cauliflower mash balances the acidity in the salmon dish. For something fresh and green, a crisp arugula salad with lemon vinaigrette keeps things bright and lively on the plate.
Creative Ways to Present
Serving the salmon on a rustic wooden board or alongside a bed of quinoa or farro can add texture and make the dish feel more substantial. For a party, consider plating individual portions in shallow bowls with a drizzle of extra balsamic reduction and a garnish of microgreens for an elegant touch that sure impresses.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store them in an airtight container in the refrigerator. The salmon will stay fresh for up to 2 days. Keep the balsamic roasted tomatoes separate if possible, to prevent making the fish soggy.
Freezing
This dish can be frozen, but texture may change slightly upon thawing. Wrap the stuffed salmon tightly in plastic wrap and then foil before freezing. For best flavor, consume within one month. Thaw overnight in the fridge before reheating gently.
Reheating
Reheat leftovers in a low oven at 275°F to maintain moisture without drying out the salmon. Avoid microwave reheating if you want to keep the mozzarella’s texture intact. A light re-broil can revive some of the fresh baked character if desired.
FAQs
Can I use other types of fish instead of salmon?
While salmon’s rich, fatty texture works best for this stuffed preparation, you can experiment with thicker cuts of trout or steelhead. Just adjust cooking times according to the thickness of the fish.
Is it necessary to use fresh mozzarella?
Yes, fresh mozzarella has a delicate creaminess that melts beautifully inside the salmon without overpowering it. Shredded or pre-shredded mozzarella won’t provide the same texture or freshness.
Can I prepare the balsamic reduction in advance?
Absolutely! The balsamic reduction can be made up to a week ahead and stored in the refrigerator. Reheat gently before drizzling over the salmon.
What if I don’t have Campari tomatoes?
Roma tomatoes are a great substitute because they’re firm and hold their shape well when roasted. Cherry tomatoes can also work but may be juicier and slightly less sweet.
How do I know when the salmon is perfectly cooked?
The salmon should reach an internal temperature of 120°F to 125°F and flake easily with a fork while still being moist inside. Cooking at a low temperature then broiling at the end helps achieve this perfectly tender texture.
Final Thoughts
There’s something truly special about the Caprese Stuffed Salmon with Balsamic Roasted Tomatoes Recipe that makes it such a joy to prepare and eat. The harmony between fresh ingredients and the luscious balsamic glaze feels like a celebration of simple yet sophisticated flavors. Whether you’re cooking for family, friends, or just indulging yourself, this dish is bound to become a beloved classic in your kitchen. Give it a try—you won’t be disappointed!
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Caprese Stuffed Salmon with Balsamic Roasted Tomatoes Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Low Fat
Description
This Caprese Stuffed Salmon with Balsamic Roasted Tomatoes is a flavorful and elegant dish featuring juicy salmon fillet stuffed with fresh mozzarella and tomato slices, baked to tender perfection, and enhanced with a sweet and tangy balsamic reduction. Ideal for a special dinner, this recipe combines classic Italian flavors with a healthy and satisfying main course.
Ingredients
Balsamic Reduction
- ½ cup Balsamic Vinegar
- ½ cup dark brown sugar
Salmon and Vegetables
- 2 teaspoons olive oil (plus extra for brushing)
- 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 for garnish)
- Fresh Mozzarella (sliced into ½x½-inch rectangular sticks)
- Fresh tomatoes or Roma tomatoes (cut into ½-inch slices, then each slice cut in half)
Instructions
- Preheat Oven: Preheat your oven to 275°F to prepare for slow baking the salmon and tomatoes.
- Make Balsamic Reduction: In a small saucepan, combine the balsamic vinegar and ½ cup dark brown sugar. Bring the mixture to a boil, then reduce heat to low and simmer until the sugar dissolves and the mixture thickens into a syrupy consistency. Set aside.
- Prepare Baking Dish and Ingredients: Brush a baking dish or pan with 2 teaspoons of olive oil. Place the salmon fillet skin side down in the dish. Arrange the halved tomatoes on the vine around the salmon. Season the salmon and tomatoes with kosher salt, freshly ground black pepper, Italian herb seasoning if using, 2 tablespoons dark brown sugar, and sprinkle chopped basil over the top.
- Score the Salmon: Using a sharp knife, make three shallow cuts about ½-inch deep lengthwise along the salmon – one in the middle and one on each half. Be careful not to cut all the way through.
- Stuff the Salmon: Drizzle olive oil over the salmon. Alternate stuffing the tomato and fresh mozzarella slices into each of the cuts, pressing them gently inside to create a beautiful layered effect.
- Apply Balsamic Glaze: Drizzle the prepared balsamic sugar reduction evenly over the salmon and tomatoes in the baking dish.
- Bake: Place the dish in the oven and bake at 275°F for about 30 minutes, or until the salmon is tender and a fork inserts easily in the thickest part. A meat thermometer should read about 115°F at this stage; the salmon might look slightly underdone because of the slow baking.
- Broil for Color: Leave the salmon in the oven and increase the oven setting to BROIL. Broil the salmon for 2-3 minutes, watching carefully, until the top starts to brown and develop a little color.
- Check Doneness: Use a meat thermometer to check the salmon’s internal temperature. The ideal temperature for perfect doneness is between 120°F and 125°F.
- Garnish and Serve: Remove the salmon from the oven and sprinkle fresh whole basil leaves over the top for a fresh herbal finish. Serve immediately with the balsamic roasted tomatoes on the side.
Notes
- Use fresh mozzarella for the best texture and flavor.
- The low and slow baking method keeps the salmon tender and moist.
- Be careful not to slice through the salmon fillet when scoring for stuffing.
- Broiling at the end adds color without overcooking the fish.
- Use a meat thermometer to ensure perfect doneness and avoid overcooking.
- Campari tomatoes on the vine add a beautiful presentation and sweet flavor, but Roma tomatoes work well too.
