By Becky Hardin
Published Jun 5, 2022
This Caprese stuffed salmon recipe always tastes like pure, fresh delight! I stuff a salmon filet with lots of mozzarella, basil, and tomatoes, then bake it in the oven for an easy and healthy one pan meal. And don’t forget to add the roasted balsamic tomatoes to the sheet pan for an extra pop of flavor!
I always order the Caprese salad when I see one on the menu because I just love rich mozzarella with juicy tomatoes and basil. So stuffing all of those classic Caprese flavors into salmon is a no brainer when it comes to making a fresh and tasty meal! Even better, by the time dinner is done, I only have one sheet pan to clean up.
Ingredients for Caprese Salmon
- Salmon: Use a salmon fillet– be sure to 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! Tomatoes-on-the-vine work great.
- Mozzarella: Slice it into small rectangular sticks to make the cheese easy to stuff.
- Balsamic Vinegar: You’ll cook this down to make a balsamic reduction that coats the salmon and tomatoes.
- Basil: Complete the caprese trifecta with fresh basil.
- Brown Sugar: This sweetens the balsamic glaze so that it complements the other flavors perfectly.
- Seasonings: Grab the salt, pepper, and Italian seasoning .
Tips for Success
Before stuffing the salmon, you need to cut it. 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 in the mozzarella and tomatoes, but do not cut all the way through the salmon.
How to Store and Reheat
Store stuffed Caprese salmon along with the tomatoes in an airtight container in the refrigerator for up to 2 days. It can be consumed cold straight from the fridge, or reheated in the oven at 275°F.
Serving Suggestions
This salmon is stuffed with mozzarella and tomatoes, and cooked with balsamic tomatoes, so it makes a pretty great sheet pan meal on its own. To fill out the meal, I recommend serving it over a bed of white rice , adding a chopped caprese , making more veggies, or starting with a simple appetizer, like tomato bruschetta .
Ingredients1x2x3x
- ▢ 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
Video
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.
Equipment
- Baking Sheet
- Instant Read Meat Thermometer
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.
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Stuffed Salmon Step by Step
Make the Balsamic Reduction: Preheat oven to 275°F. In a small saucepan, combine ½ cup of balsamic vinegar and ½ cup of dark brown sugar, bring to a boil; then reduce heat to low and simmer until sugar has dissolved and reduction has thickened. Set it aside until ready to use.
Season the Salmon: Brush a baking dish or baking pan with 2 teaspoons of extra virgin olive oil, then place a 1½-2 pound salmon fillet (skin side down) in the pan. Place 8-12 tomatoes on each side of the salmon. Sprinkle the salmon and tomatoes with Kosher salt, freshly ground black pepper, 1 teaspoon of Italian seasoning, 2 tablespoons of dark brown sugar, and chopped fresh basil leaves.
Cut the Salmon: With a sharp knife, make three cuts (½-inch deep) along the length of the salmon. One down the middle, then one down the middle of each half. The cuts should NOT go all the way through the salmon.
Stuff the Salmon: Cut fresh tomatoes into ½-inch slices, then cut each slice cut in half. Slice fresh mozzarella into ½ x ½-inch rectangular sticks. Next, drizzle the salmon with olive oil. 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.
Bake the Salmon: Drizzle it with the balsamic reduction, then bake the stuffed salmon at 275°F for 30 minutes, or until tender when a fork is inserted 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, then broil 2-3 minutes, or until the salmon begins to get a little color. Watch it closely.
Finish and Serve: Check the temperature of the salmon with a meat thermometer–it should register 120F-125°F. Remove the Caprese salmon from the oven and sprinkle with fresh basil leaves to serve.
More Salmon Recipes We Love!
Bourbon Brown Sugar Glazed Salmon
Grilled Salmon with Avocado Salsa
Parmesan Crusted Salmon
Salmon Piccata
Caprese Stuffed Salmon with Balsamic Roasted Tomatoes
Equipment
- Baking Sheet
- Instant Read Meat Thermometer
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.
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
