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Caprese Stuffed Salmon with Balsamic Roasted Tomatoes Recipe

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4.1 from 76 reviews

This Caprese Stuffed Salmon with Balsamic Roasted Tomatoes melds the fresh, vibrant flavors of the classic Italian Caprese salad with tender, baked salmon. Slow-baked and broiled to perfection, the salmon is stuffed with slices of fresh mozzarella and ripe tomatoes, then finished with a rich, tangy balsamic reduction and aromatic basil. It's an elegant, flavorful, and healthy dish perfect for a special dinner or a sophisticated weeknight meal.

Ingredients

Balsamic Reduction

  • ½ cup Balsamic Vinegar
  • ½ cup dark brown sugar

Salmon and Roasted Tomatoes

  • 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, divided

Stuffing

  • 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. Preheat Oven: Preheat your oven to 275°F to prepare for slow baking the salmon and tomatoes.
  2. Make Balsamic Reduction: In a small saucepan, combine the balsamic vinegar and ½ cup dark brown sugar. Bring to a boil, then reduce heat to low and simmer until the sugar is fully dissolved and the mixture thickens into a syrupy consistency. Set aside to cool.
  3. Prepare Baking Dish: Brush a baking dish slightly larger than the salmon fillet with 2 teaspoons of olive oil. Place the salmon skin-side down in the dish. Arrange the halved tomatoes, still attached to the vine if possible, on each side of the salmon.
  4. Season Salmon and Tomatoes: Sprinkle the salmon and the tomatoes with kosher salt, freshly ground black pepper, Italian herb seasoning (if using), 2 tablespoons dark brown sugar, and the chopped basil to infuse fresh herbal flavors.
  5. Cut the Salmon: Using a sharp knife, make three cuts approximately ½-inch deep along the length of the salmon – one down the center and one on each half. Be sure these cuts do not go all the way through the fillet.
  6. Stuff the Fillet: Drizzle olive oil over the salmon. Alternate stuffing the cuts with slices of fresh tomatoes and fresh mozzarella, pushing them gently into the slots you’ve made.
  7. Drizzle with Balsamic: Pour the prepared balsamic-sugar reduction evenly over the salmon, allowing the rich flavor to seep into the fillet and tomatoes.
  8. Bake Salmon: Place the baking dish in the oven and bake at 275°F for 30 minutes. The salmon should be tender when tested with a fork or when a meat thermometer reads 115°F at the thickest part; note the salmon may appear slightly underdone due to the slow cooking method.
  9. Broil for Color: Without removing the salmon, switch your oven to broil. Broil the salmon for 2-3 minutes until the top begins to brown and caramelize. Watch carefully to avoid burning.
  10. Check Temperature: Use a meat thermometer to confirm the internal temperature of the salmon is between 120°F and 125°F for perfect doneness.
  11. Garnish and Serve: Remove the salmon from the oven and sprinkle fresh whole basil leaves over the top for a fragrant and colorful finish. Serve immediately.

Notes

  • For best results, use a high-quality fresh salmon fillet, preferably wild-caught.
  • Keeping the salmon slow-baked at low temperature prevents it from drying out and achieves tender, juicy results.
  • If fresh mozzarella is very moist, pat it dry before slicing to avoid excess water in the stuffing.
  • Monitor the broiling step closely, as the difference between perfect color and burning is only a minute or two.
  • Feel free to swap out Campari tomatoes for Roma or cherry tomatoes according to availability.
  • This recipe pairs well with a light arugula salad or garlic roasted asparagus.

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