This Caprese Stuffed Salmon recipe with Balsamic Roasted Tomatoes will be your new favorite sheet pan dinner! This easy one dish salmon meal is loaded with flavor and it’s oh so easy. This baked salmon stuffed with tomato and mozzarella is sure to please.
Caprese Stuffed Salmon Recipe
This stuffed salmon recipe is such an easy and delicious one pan meal! Baked salmon is stuffed with tomatoes and mozzarella, and paired with fresh tomatoes roasted in balsamic.
Today I’m combining two of my very favorite types of recipes: salmon recipes and Caprese recipes! Oh, and to make it even better, it’s all baked on a single sheet pan! So I guess we’re adding one pan meals into the mix too. That makes this Caprese Stuffed Salmon recipe one of the best dinners for any night of the week.
Baked salmon, balsamic reduction, brown sugar, tomatoes, mozzarella, and fresh basil are all combined in this easy one pan dinner and I cannot wait for you to try it! So much flavor comes out in the oven, and the salmon is the perfect level of cheesy while still being healthy. The balsamic tomatoes really complete the meal, they’re so juicy and delicious.
This Caprese Stuffed Salmon recipe is the perfect one pan dinner. Baked salmon stuffed with tomatoes and mozzarella….yum!
Stuffed Salmon with Balsamic Tomatoes
This Caprese Stuffed Salmon recipe is the ultimate show stopping sheet pan meal. It’s gorgeous and delicious, just perfect for when you’re entertaining at home. You stuff your salmon, cook it with the tomatoes all on one pan, and then cut and serve. Each serving of salmon is full of balsamic, tomatoes, mozzarella, and basil. SHHHH, don’t tell anyone how easy this is!
How to Make Caprese Stuffed Salmon
I knew I wanted to make a Caprese salmon recipe, but I pictured tossing everything together on the sheet pan and then baking. It was my Mom’s idea to make stuffed salmon 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?
I love how easy this stuffed salmon recipe is to make considering how classy it is. This is a meal I’d be proud to serve to guests at a nice dinner party, but it’s easy enough to make any night of the week! It’s all cooked together on one sheet pan, so there’s no pile of dishes either.
Best Caprese Recipes
The simple combination of tomato and mozzarella is one of my favorites! I’ve made a ton of Caprese recipes on this site, and I just never have enough. Tomatoes and mozzarella make everything taste better it seems, especially with this Caprese Stuffed Salmon recipe.
Here are a few more of the best Caprese recipes:
- Caprese Farro Salad
- Caprese Pasta Bake
- Chopped Caprese Salad
- Cheesey Caprese Dip
- Puff Pastry Caprese Cups
- White Caprese Chicken Lasagna
This Caprese Stuffed Salmon recipe with Balsamic Roasted Tomatoes is absolutely amazing! I could make this delicious baked salmon every night, it’s so juicy and cheesy. The perfect combination of salmon and caprese.
Watch the Video & Check the recipe card for details on how to make Caprese Stuffed Salmon. Enjoy!
If you like this stuffed salmon recipe, try these other tasty salmon recipes too:
- Baked Salmon with Basil Walnut Pesto
- Pecan Crusted Honey Bourbon Salmon
- Grilled Caesar Salmon Foil Packets
- Lemon Butter Salmon in Parchment
- Sheet Pan Honey Mustard Salmon
- Greek Yogurt Ranch Salmon
Caprese Stuffed Salmon with Balsamic Roasted Tomatoes
This Caprese Stuffed Salmon recipe is cheesy, delicious, and made on one pan! Baked salmon stuffed with tomato & mozzarella, paired with balsamic tomatoes.
- ½ cup Balsamic Vinegar
- ½ cup dark brown sugar
- 1 1½ -2 lbs Salmon fillet bones removed
- Kosher salt
- Black pepper freshly ground
- 1- teaspoon Italian herb seasoning opt.
- Fresh tomatoes or roma tomatoes cut into ½” slices then each slice cut in-half
- Fresh Mozzarella sliced into ½x½” rectangular sticks
- 2 tablespoons dark brown sugar
- Fresh basil leaves chopped & whole
- 8-12 Campari Tomatoes still on the vine (if possible) or Roma tomatoes, halved
- Preheat oven to 275F.
- 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.
- 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. With a sharp knife, make three cuts (½“ 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.
- Drizzle the salmon with the balsamic-sugar mixture.
- Bake the salmon at 275F for 30 minutes or until tender when a fork is inserted in the thickest part (or when a meat thermometer registers 115F 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-125F.
- Remove the salmon from the oven and sprinkle with fresh basil leaves.