Stuffed Salmon is FILLED with flavor…literally! This oven baked salmon fillet is stuffed with tomatoes and mozzarella for a delicious Caprese-inspired taste. And it’s baked along with some juicy balsamic roasted tomatoes. This stuffed salmon with tomatoes will be your new favorite healthy sheet pan dinner. It’s bursting with flavor and it’s oh so delicious!
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Stuffed Salmon
Caprese stuffed salmon is such an easy and delicious one pan meal! Salmon fillet is stuffed with tomatoes and mozzarella, paired with fresh tomatoes roasted in balsamic, and baked in the oven.
This simple dish combines two of my very favorite types of foods: salmon and Caprese! And to make it even better, it’s all baked on one sheet pan. That makes this stuffed salmon recipe one of the best healthy 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!
Why You’ll Love this Stuffed Salmon Recipe:
- HEALTHY: Baked salmon is always a healthy option, even with the addition of cheese.
- SHEET PAN DINNER: Stuffed salmon and tomatoes are all cooked together on one pan, for an easy meal!
- FLAVORFUL: This salmon is literally STUFFED with flavor. We’re using simple ingredients to create something undeniably delicious!
So much flavor comes out while the salmon bakes in the oven. It’s the perfect level of cheesy while still being healthy! And the balsamic tomatoes really complete the meal, they’re so juicy and delicious.
Salmon Stuffed with Tomatoes and Mozzarella
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 the salmon, cook it with the tomatoes all on one pan, and then cut and serve. You just need a few simple ingredients to create one delicious recipe!
I love how easy this 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.
Ingredients
- Salmon: Use salmon fillets (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!
- Mozzarella: Slice it into small rectangular sticks to stuff.
- Balsamic Vinegar: You’ll cook this down to make a balsamic reduction.
- Brown Sugar: This is going to add the perfect level of sweetness.
- Seasonings: Grab the salt, pepper, and Italian seasoning.
- Basil: Complete the caprese trifecta with fresh basil.
How to Make Caprese Stuffed Salmon
Be sure to see the recipe card below for full ingredients & instructions!
- Preheat oven to 275F. Then make the balsamic reduction and set it aside.
- Brush the baking sheet with olive oil, then lay the salmon skin side down. Place tomatoes around it in the pan, and sprinkle everything with the seasonings.
- To stuff: make three cuts down the length of the salmon, but do not cut through. Stuff with slices of mozzarella and tomatoes.
- Drizzle the balsamic mixture over the salmon and tomatoes.
- Bake at 275F for 30 minutes, then broil for a couple of minutes to finish.
- Sprinkle with fresh basil, slice up, and serve!
Caprese is a traditional salad made up of fresh mozzarella, tomatoes, and basil. I love using this combination of ingredients for all kinds of recipes to recreate that delicious flavor!
This recipe takes about 30 minutes to bake in the oven.
Bake it uncovered. The oven is at a low enough temperature that it won’t brown or dry out the salmon.
Yes! Even stuffed with mozzarella, salmon is super healthy. It’s a lean protein, low calorie, and has a lot of health benefits.
Yes, you can use frozen salmon fillets here. Just thaw first!
Serving Suggestions
This salmon is stuffed with mozzarella and tomatoes, and cooked with balsamic tomatoes, so it makes a pretty great lunch or dinner on its own. To fill out the meal, I recommend serving it over a bed of rice, adding a salad, making more veggies, or starting with a simple appetizer.
Tips!
- Be sure salmon reaches an internal temperature of at least 120F before consuming.
- You can use a sheet pan, or any shallow baking sheet/pan you have. Just make sure it’s large enough to fit the salmon and tomatoes without overcrowding.
- Cook salmon skin side down on the pan.
- Broiling at the end adds some color, gives a little bit of a crispier texture, and helps to caramelize the balsamic for the perfect finish.
- Leftovers can be stored in an airtight container in the fridge for 2 days.
How do you cut salmon to stuff?
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 ingredients in, but do not cut all the way through the fish.
How do you know when stuffed salmon is done?
When baked salmon is done cooking, it will be fork tender, and the skin will be flaky. It should be a lighter pink inside, NOT dark pink. Insert an instant read thermometer into the thickest part of the salmon. It should read 120F.
More Caprese Recipes We Love
- Caprese Farro Salad
- Caprese Pasta Bake
- Chopped Caprese Salad
- Cheesey Caprese Dip
- White Caprese Chicken Lasagna
- Easy Caprese Chicken
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!
More salmon recipes to try:
- Baked Salmon with Basil Walnut Pesto
- Salmon Piccata
- Pecan Crusted Honey Bourbon Salmon
- Grilled Caesar Salmon Foil Packets
- Lemon Butter Salmon in Parchment
- Sheet Pan Honey Mustard Salmon
- Air Fryer Salmon
- Garlic Butter Salmon
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy!
Caprese Stuffed Salmon with Balsamic Roasted Tomatoes
Ingredients
- ½ cup Balsamic Vinegar
- ½ cup dark brown sugar
- 2 teaspoons olive oil
- 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
- 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 to 275°F.
- 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.½ cup Balsamic Vinegar, ½ cup dark brown sugar
- 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.2 teaspoons olive oil, 1 (1½-2 pound) salmon fillet, Kosher salt, Freshly ground black pepper, 1 teaspoon Italian herb seasoning, 2 tablespoons dark brown sugar, Fresh basil leaves, 8-12 Campari Tomatoes
- With a sharp knife, make three cuts (½-inch 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.Fresh Mozzarella, Fresh tomatoes or roma tomatoes
- Drizzle the salmon with the balsamic-sugar mixture.
- Bake the salmon at 275°F for 30 minutes, or until tender when a fork is inserted in the thickest part (or when a meat thermometer registers 115°F 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-125°F.
- Remove the salmon from the oven and sprinkle with fresh basil leaves.
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- Be sure salmon reaches an internal temperature of at least 120F before consuming.
- You can use a sheet pan, or any shallow baking sheet/pan you have. Just make sure it’s large enough to fit the salmon and tomatoes without overcrowding.
- Cook salmon skin side down on the pan.
- Broiling at the end adds some color, gives a little bit of a crispier texture, and helps to caramelize the balsamic for the perfect finish.
- Leftovers can be stored in an airtight container in the fridge for 2 days.
Nutrition Information
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