You can make Salmon Caprese with Balsamic Glaze in 25 minutes! You'll love this easy, low-carb salmon recipe featuring fresh mozzarella, tomatoes and basil.
I'm breaking all the Italian rules by adding cheese to fish, but this is the best salmon I've ever made!
Salmon Caprese with Balsamic Glaze (hey, that rhymes!) can be on your table in 25 minutes. It's super-easy and appeals to people who don't like fish.
I mean...it looks like pizza, right?
Topping salmon with the classic Caprese combination of sweet tomatoes, fresh mozzarella, olive oil, basil and balsamic glaze works wonders. The fish turns out juicy and incredibly delicious.
After one bite, you'll be hooked! Are you ready?
Recipe ingredients
Salmon: I usually make this with Atlantic salmon, which is farm-raised. It tends to be thicker salmon and works well with ¼-inch-thick slices of mozzarella on top.
You can use wild salmon, but it will cook faster, and the cheese will have less time to melt. That's not necessarily a bad thing.
Fresh Mozzarella: Fresh mozzarella is white and contains more moisture than regular, dried mozzarella. It tastes best in this recipe, compared to regular mozzarella.
Tomatoes: Grape tomatoes work well here. They have a firm, slightly sweet texture. Quarter them and let them roast with the salmon so they become sweeter and more delicious.
If you need a substitute, go with cherry tomatoes.
Balsamic Glaze: This sweet, syrupy glaze is made from balsamic vinegar that's been cooked down to a thick liquid. It brings a delicious accent and looks gorgeous drizzled on the salmon.
Basil: Fresh basil brings the X-factor to this dish! Don't skip it. Dried basil won't be the same.
How to make it
See the card at the end of this post for the full recipe, but here's an overview.
- Place the salmon on a baking pan and brush with olive oil. Season it with salt and pepper.
- Top each piece with fresh mozzarella, cut-up tomatoes, garlic powder and pepper.
- Bake, then add ribbons of basil. Serve with balsamic glaze.
Recipe tips
- Serve the Salmon Caprese immediately so the cheese stays warm and melted.
- You can easily remove skin from salmon once it's cooked. Slide a thin spatula between the baked fish and the skin, then lift the salmon right off.
Variations
- For a non-dairy version, omit the cheese. The tomato-basil salmon will still be delicious.
- For a stronger cheese flavor, use Fontina. It's fabulous here!
What to serve with it
For a low-carb meal, serve the Salmon Caprese with a side of Italian Broccoli with Garlic and Lemon or Italian Carrot Salad. It's also wonderful over a simple green salad.
If you're not watching carbs, serve this over orzo, long-grain rice or Creamy Parmesan Polenta.
Internal temperature of salmon when cooked
Salmon is done when it reaches an internal temperature of 125°F for Atlantic salmon or 120°F for wild-caught salmon. The flesh of the salmon should flake easily and not be shiny inside.
How to reheat it
Reheat Salmon Caprese in the microwave, loosely covered with wax paper.
More salmon recipes
- Creamy Smoked Salmon Pasta
- Baked Pesto Salmon
- 10-Minute Maple-Glazed Salmon
- Salsa Salmon with Lime and Balsamic Vinegar
- Buffalo Salmon with Mayo and Onions
Enjoy!
If you try this Salmon Caprese recipe, please leave a comment and a rating!
(Recipe Source: Cooking with Mamma C. Originally published on August 27, 2016 and updated now with new photos and additional information.)
Salmon Caprese with Balsamic Glaze
Ingredients
- 1.75 pounds salmon (4 pieces)
- 4 teaspoons olive oil
- salt
- pepper
- 8 ounces fresh mozzarella cheese (don't substitute regular mozzarella)
- 16 grape tomatoes
- garlic powder
- 6 medium basil leaves
- 3 tablespoons balsamic glaze
Instructions
- Preheat your oven to 400 degrees F. Grease a baking pan (a rimmed baking sheet or anything your fish will fit into) with cooking spray.
- Rinse the salmon under cold water and feel for any bones to remove. Pat the fish dry with paper towels.
- Place the salmon in your pan (skin side down) and top each piece of fish with one teaspoon of olive oil. Brush the oil or use your fingers to spread it evenly. (Wash your hands if you touched the raw fish.) Sprinkle salt and pepper on the salmon.
- Slice the fresh mozzarella into rounds about ¼ inch thick, but no more than ½-inch thick. Place two slices of mozzarella on each piece of salmon, in a single layer. (If the fish is longer, you might be able to fit three slices of cheese.)
- Rinse the tomatoes and pat them dry. Slice them in half, then in half again if large. Place the tomatoes on top of the mozzarella, distributing them across each piece of fish. Sprinkle the tomatoes with garlic powder and black pepper. (You shouldn't need any more salt, since the cheese is salty.)
- Bake the salmon for 20 minutes, or until the fish can be flaked with a fork. If the salmon is thin (such as wild salmon) it might take just 15 minutes.
- While the salmon is in the oven, rinse and pat dry the basil leaves. Trim off the stems. Make ribbons of basil by rolling up each leaf and then slicing it into sections about ¼-inch thick.
- To serve, remove the skin (if any) from the bottom of the fish by inserting a spatula between the skin and the salmon. Lift the fish right off the skin. Top each piece of salmon with basil ribbons and drizzle on balsamic glaze.
- Store leftovers in a sealed container in the refrigerator for up to four days.
Tia says
Great taste but the cheese gets cold REALLY fast!
Mamma C says
Hi Tia - I recommend serving this immediately. I've also found that thinner cheese slices work best. I'm glad you enjoyed this.
Kiki Davis says
I am so anxious to try this. Just reading about it makes my mouth water. We love salmon and have fresh tomatoes from our garden now xoxoxo.
Thank you
Mamma C says
Hi Kiki - I absolutely love this salmon and hope you enjoy it!
Angie says
What a great idea! I was totally just craving salmon today too, and have plenty of tomatoes - I might just have to make this !
Mamma C says
Go for it, Angie! I've had this three times already and am still craving it. 🙂
Cheryl "Cheffie Cooks" Wiser says
Yum-oooooooooooooooo! And...to think we were in Central Italy in mid June 2016, yes, scary and upsetting! Capri is just as beautiful as you recall Andrea-I hope you get back one day soon with your family...xo
Mamma C says
Oh Cheryl, that must be so unsettling. I'm glad your family was able to enjoy your trip and stay safe. I hope I get to Capri soon. xo
Kathi @ laughing spatula says
We are huge salmon eaters around here and I'm always looking for a new way to make it! Not to mention all those tomatoes I have ready to eat! Yum, yum and yum!
Mamma C says
That's perfect, Kathi! You are all set. Enjoy!
Marianne | Basil and Bubbly says
I could seriously eat salmon every day of the week ( doctor's orders or not! ), but I'm still thrilled to find a new way to try it. Looks delish!
Mamma C says
I hope you give this a try, Marianne! It's a big hit in my household.
Tara says
Such a wonderful summer dish using fish! I love that drizzle on top. Love different ways of using salmon.
Mamma C says
Thanks, Tara! I love salmon and appreciate having a variety of ways to prepare it.
Jill says
I LOVE that you put caprese on top of salmon. Could I have your permission to share this (with link back of course) in a round up I'm going to be putting together for Caprese recipes? I blog at Foodtastic Mom (http://www.foodtasticmom.com) Let me know. Thanks!
Mamma C says
Jill, I'd love for my recipe to be included in your roundup. Thanks!
Sarah says
I've been craving a Caprese dish for weeks now and love that you've swapped in salmon! Pretty sure {positive} this recipe will be at the top of my list for the week!!
Mamma C says
I hope you enjoy it, Sarah!