Can I use salmon fillets instead of one large piece?

Yes! Individual fillets work well for this recipe. Adjust the cooking time slightly downward (about 20-25 minutes) since smaller pieces will cook faster than one large fillet.

What if I can't find campari tomatoes?

Any small, flavorful tomato will work wonderfully here. Cherry tomatoes, grape tomatoes, or roma tomatoes cut into smaller pieces are all excellent substitutes. The key is finding tomatoes with good flavor.

How do I know when my salmon is perfectly cooked?

The most reliable method is using a meat thermometer - 120-125°F is perfect for moist, tender salmon. Visually, the salmon should be just opaque throughout and flake easily with a fork, but still maintain moisture.

Can I make this recipe dairy-free?

Absolutely! You can skip the mozzarella entirely and focus on the tomato-basil stuffing with the balsamic glaze. The salmon will still be delicious, or you could substitute with a dairy-free cheese alternative.

Caprese Stuffed Salmon with Balsamic Roasted Tomatoes Recipe

Name: Caprese Stuffed Salmon with Balsamic Roasted Tomatoes Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian-inspired
Ingredients: ½ cup Balsamic Vinegar; ½ cup dark brown sugar; 1 (1½-2 pound) salmon fillet, bones removed, skin side down; 2 teaspoons olive oil; 8-12 Campari tomatoes (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 and halved

This Caprese Stuffed Salmon with Balsamic Roasted Tomatoes is a game-changer for your dinner table! Imagine juicy salmon fillets stuffed with fresh mozzarella and tomatoes, then drizzled with a sweet balsamic glaze that caramelizes to perfection. The beauty of this dish lies not just in its impressive presentation but in how surprisingly simple it is to prepare. Ready in just 45 minutes, this restaurant-quality meal brings together the classic Italian caprese flavors with tender salmon for a dinner that feels special without the fuss!

Why You’ll Love This Recipe

Impressive Yet Simple: Looks like you spent hours in the kitchen, but it’s actually straightforward to prepare.
Perfect Balance of Flavors: The sweetness of the balsamic reduction, the freshness of tomatoes and basil, and the richness of the salmon create a perfect harmony in every bite.
Healthy and Satisfying: Packed with protein and omega-3s from the salmon, plus fresh vegetables – it’s a nutritious meal that doesn’t compromise on flavor.
Versatile for Any Occasion: Works beautifully for everything from weeknight dinners to special celebrations or dinner parties.

Ingredients You’ll Need

Salmon fillet: The star of the show – choose a large, center-cut piece with the skin on for best results. The skin helps hold everything together while cooking.
Fresh mozzarella: Provides that creamy, melty goodness inside the salmon. Fresh is key here – don’t substitute with pre-shredded.
Fresh tomatoes: For stuffing inside the salmon and roasting alongside. They bring brightness and acidity that balances the rich salmon.
Balsamic vinegar: Forms the base of our glaze. The higher quality, the better your reduction will taste.
Brown sugar: Works with the balsamic to create that sweet, sticky glaze that caramelizes beautifully.
Fresh basil leaves: The signature aroma of caprese that brings everything together. Don’t skip this!
Olive oil: Just a touch to help the salmon cook evenly and prevent sticking.
Italian seasoning: Adds a depth of flavor that complements the Mediterranean ingredients.
Salt and pepper: The basics that enhance all the other flavors.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Want to make this recipe your own? Try these delicious twists:

Cheese Options: Swap the mozzarella for goat cheese or fontina for a different flavor profile.
Herb Variations: Try using fresh thyme or oregano instead of (or in addition to) basil.
Protein Swap: This stuffing method works beautifully with chicken breasts too – just adjust cooking time accordingly.
Spicy Kick: Add a pinch of red pepper flakes to the balsamic reduction for a touch of heat.
Citrus Twist: Add lemon zest to the stuffing mixture for brightness.

How to Make Caprese Stuffed Salmon

Step 1: Prepare the Balsamic Reduction

Combine the balsamic vinegar and brown sugar in a small saucepan. Bring to a boil, then reduce heat to low and simmer until the mixture thickens slightly and becomes syrupy. This takes about 5-8 minutes – you’ll know it’s ready when it coats the back of a spoon.

Step 2: Prepare the Salmon

Preheat your oven to 275°F – this lower temperature ensures the salmon cooks gently for maximum tenderness. Brush your baking dish with olive oil and place the salmon skin-side down. Make three slits lengthwise in the salmon, being careful not to cut all the way through – think of creating little pockets.

Step 3: Season and Stuff

Season the salmon with salt, pepper, and Italian seasoning. Sprinkle chopped basil over the top. Alternately slide mozzarella slices and tomato pieces into the cuts you’ve made, creating a beautiful pattern.

Step 4: Arrange Tomatoes and Drizzle

Place the halved tomatoes around the salmon in the baking dish. Drizzle everything with the balsamic reduction, reserving some for serving.

Step 5: Bake Low and Slow

Bake at 275°F for about 30 minutes. The salmon should be just barely cooked through in the thickest part.

Step 6: Broil for Color

Switch your oven to broil and cook for an additional 2-3 minutes to caramelize the top and get some beautiful color on the tomatoes. Watch carefully to prevent burning!

Pro Tips for Making the Recipe

Temperature Matters: Use a meat thermometer for perfect salmon – 120°F to 125°F is the sweet spot for tender, moist fish.
Don’t Rush the Balsamic: Let it reduce properly – it will thicken more as it cools, so don’t overreduce.
Create Proper Pockets: When cutting slits in the salmon, use a sharp knife and go deep enough (about halfway through) but not all the way to the skin.
Room Temperature Ingredients: Let salmon sit out for 15 minutes before cooking for more even cooking.
Pat Dry: Ensure your salmon is patted dry before seasoning – this helps the seasonings stick and promotes better browning.

How to Serve

This showstopper deserves the right accompaniments to make a complete meal:

Perfect Pairings:

Serve with a simple risotto or garlic mashed potatoes to soak up that amazing balsamic reduction
A crisp green salad with a light lemon vinaigrette complements the richness of the salmon
Roasted asparagus or green beans make excellent vegetable sides

Presentation:

Serve directly from the baking dish for a rustic presentation, or carefully transfer to a serving platter
Drizzle with any remaining balsamic reduction just before serving
Garnish with additional fresh basil leaves for a pop of color

Make Ahead and Storage

Storing Leftovers

Store any leftovers in an airtight container in the refrigerator for up to 2 days. The flavors actually develop nicely overnight!

Freezing

I don’t recommend freezing this dish as the texture of both the salmon and fresh mozzarella will change significantly when thawed.

Reheating

For best results, reheat gently in a 275°F oven until just warmed through (about 10 minutes). Microwaving is convenient but may slightly overcook the salmon – if using this method, cover and heat on 50% power.

Make Ahead Tips

You can prepare the balsamic reduction up to 3 days in advance and store it in the refrigerator. Warm slightly before using.

FAQs

Can I use salmon fillets instead of one large piece?

Yes! Individual fillets work well for this recipe. Adjust the cooking time slightly downward (about 20-25 minutes) since smaller pieces will cook faster than one large fillet.
What if I can’t find campari tomatoes?

Any small, flavorful tomato will work wonderfully here. Cherry tomatoes, grape tomatoes, or roma tomatoes cut into smaller pieces are all excellent substitutes. The key is finding tomatoes with good flavor.
How do I know when my salmon is perfectly cooked?

The most reliable method is using a meat thermometer – 120-125°F is perfect for moist, tender salmon. Visually, the salmon should be just opaque throughout and flake easily with a fork, but still maintain moisture.
Can I make this recipe dairy-free?

Absolutely! You can skip the mozzarella entirely and focus on the tomato-basil stuffing with the balsamic glaze. The salmon will still be delicious, or you could substitute with a dairy-free cheese alternative.

Final Thoughts

This Caprese Stuffed Salmon brings together the best of Italian flavors with perfectly cooked fish for a meal that’s both impressive and surprisingly simple. I love how the sweet balsamic glaze caramelizes on top, while the stuffing keeps the salmon moist and flavorful from the inside out. Don’t be intimidated by the presentation – those beautiful slits filled with melty cheese and juicy tomatoes are much easier to create than they look! This recipe has become my go-to when I want to impress dinner guests without spending hours in the kitchen. Give it a try, and I’m confident it will become one of your favorite special-occasion meals too!