Caprese Stuffed Salmon with Balsamic Roasted Tomatoes

stuffed salmon and tomatoes on a baking tray

Caprese Stuffed Salmon with Balsamic Roasted Tomatoes

Course: Main Course

Cuisine: Seafood

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings:

Calories: 636kcal

Author: Becky Hardin | The Cookie Rookie

This Caprese Stuffed Salmon recipe is cheesy, delicious, and made on one pan! Baked salmon stuffed with tomato & mozzarella, paired with balsamic tomatoes.

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Equipment

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.

Video

Notes

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