This Caprese Salmon brings summer to your plate any time of year. It features flaky salmon topped with fresh mozzarella, cherry tomatoes, and basil, baked until bubbly. A drizzle of balsamic glaze adds the perfect sweet-tangy finish.

Why You’ll Love This Caprese Salmon

• Effortless elegance: Looks impressive but is secretly simple to make.
• Magic flavors: Rich salmon pairs beautifully with creamy mozzarella and sweet tomatoes.
• Total versatility: Perfect for weeknights, date nights, or dinner parties.
• Healthy & satisfying: Packed with protein and omega-3s for a nourishing meal.

Ingredients & Tools

• 4 salmon fillets (about 150-180 g each), skin-on or skinless
• 2 tbsp extra virgin olive oil
• 250 g cherry or grape tomatoes, halved
• 2 cloves garlic, minced
• 1 ball fresh mozzarella (about 125 g), torn or sliced
• 1/4 cup fresh basil leaves, plus more for garnish
• 2 tbsp balsamic glaze, for drizzling
• 1 tsp dried oregano
• Salt and black pepper to taste

Tools: A medium baking sheet, parchment paper (optional but helpful for cleanup), a small bowl for mixing.

Notes: Use fresh basil and creamy mozzarella for best results. Don’t skip the balsamic glaze—it ties the dish together.

Nutrition (per serving)

Serves: 4 | Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes

Storage & Freshness Guide

• Fridge: Store leftovers in an airtight container for up to 2 days.
• Freezer: Not recommended; the texture of the salmon and mozzarella may change.
• Reviving: Reheat gently in a 160°C oven until warmed through to prevent drying.

Serving Suggestions

Complementary Dishes

• Lemon Herb Orzo — The bright, citrusy notes of the orzo cut through the richness of the salmon beautifully, and its creamy texture is a wonderful base.
• Simple Arugula Salad — A pile of peppery arugula with a light lemon vinaigrette adds a fresh, crisp contrast that cleanses the palate between bites.
• Garlic Roasted Asparagus — Roasting brings out a nutty sweetness in the asparagus that complements the savory tomatoes and garlic in the main dish.

Drinks

• A Crisp Sauvignon Blanc — Its zesty acidity and notes of citrus and green fruit are a classic pairing for oily fish and fresh herbs like basil.
• Sparkling Water with Lemon — For a non-alcoholic option, the effervescence and citrus are incredibly refreshing and help balance the dish’s richness.
• A Light Italian Red — A chilled Chianti or Bardolino has enough acidity to stand up to the tomatoes without overpowering the delicate salmon.

Something Sweet

• Lemon Sorbet — It’s the ultimate palate cleanser; intensely citrusy and light, it provides a clean, refreshing finish after a rich meal.
• Affogato — A simple scoop of vanilla gelato drowned in a shot of hot espresso feels decadent but is effortlessly easy to assemble.
• Fresh Berries with Mascarpone — Sweet, juicy berries paired with lightly sweetened, creamy mascarpone is an elegant and simple end to the Italian-themed meal.

Before You Start: Tips & Ingredient Notes

• What kind of salmon should I use? I prefer skin-on, center-cut fillets for this recipe. They tend to hold their shape better during baking and have a richer flavor. But skinless works perfectly fine too—just keep an eye on the cooking time as they might cook a tad faster.
• Can I use shredded mozzarella instead of fresh? You could, but honestly, the texture and melt will be different. Fresh mozzarella gives you those lovely, creamy pockets and a beautiful stretch, while pre-shredded can be a bit rubbery. It’s worth seeking out the fresh stuff.
• What if I don’t have balsamic glaze? You can make a quick substitute by simmering 1/4 cup of balsamic vinegar with a teaspoon of honey or maple syrup until it reduces and thickens slightly. It won’t be as syrupy as a store-bought glaze, but it’ll do in a pinch!
• How do I know when the salmon is done? The trick is to look for an opaque color and a flaky texture when you gently press the top with a fork. If you have a thermometer, aim for an internal temperature of 63°C. It will continue to cook a little after you take it out of the oven, so it’s better to err on the side of slightly underdone.

How to Make Caprese Salmon

Top Mistakes to Avoid

• Overcooking the salmon. Salmon dries out very quickly. Remember, it continues to cook from residual heat after you pull it from the oven. Taking it out when it’s just slightly underdone in the very center is the key to a perfectly moist fillet.
• Adding the cheese too early. If you put the fresh mozzarella on at the beginning, it will melt completely and potentially burn or become tough. The brief blast of heat at the end is all it needs to get perfectly gooey.
• Skipping the rest time. I know it’s tempting to dig right in, but letting the salmon rest for a few minutes allows the muscle fibers to relax and reabsorb the juices. If you cut into it immediately, all those lovely juices will end up on the plate, not in your mouth.
• Using a cheap, watery balsamic. A true balsamic glaze is thick, syrupy, and sweet. Using a thin, overly acidic balsamic vinegar will make the dish taste sharp and can overwhelm the other delicate flavors.

Expert Tips

• Tip: For an extra flavor boost, marinate the salmon. You can mix the olive oil, minced garlic, oregano, salt, and pepper and let the fillets sit in it for 15-30 minutes in the fridge before baking. This deepens the flavor throughout the fish.
• Tip: Get a beautiful sear by starting on the stovetop. Heat an oven-safe skillet with a little oil over medium-high heat. Sear the salmon fillets skin-side up for 2-3 minutes until a golden crust forms, then top with the ingredients and transfer the whole skillet to the oven to finish.
• Tip: Make it a complete sheet-pan meal. Add some chopped zucchini, bell peppers, or red onion to the tomato mixture before baking. It all roasts together, making your side dish and main dish in one go.
• Tip: Use a microplane to grate the garlic. This creates a super-fine paste that disperses its flavor more evenly throughout the dish, ensuring you get a hint of garlic in every single bite without any harsh chunks.

FAQs

Can I make Caprese Salmon ahead of time?
You can do some prep ahead to save time, but I don’t recommend assembling and baking it entirely in advance. You can pre-season the salmon and chop the tomatoes and garlic, storing them separately in the fridge for a few hours. But for the best texture, assemble and bake it just before serving. The fresh basil will wilt, and the salmon can become dry if reheated.

What can I use instead of fresh basil?
While fresh basil is ideal for its bright, sweet aroma, in a pinch you could use a tablespoon of pesto drizzled over the top just before serving. Alternatively, fresh oregano or even parsley would work, though the flavor profile will shift. I’d avoid dried basil here—it lacks the vibrant freshness the dish needs.

My mozzarella isn’t browning. What can I do?
Fresh mozzarella has a high water content, which can prevent browning. For a more golden top, you can switch your oven to the grill/broil setting for the last 1-2 minutes of cooking. Watch it like a hawk though—it can go from golden to burnt in seconds! Patting the mozzarella dry with a paper towel before using can also help.

Is it okay to use frozen salmon?
Absolutely, just make sure it’s fully thawed in the refrigerator overnight first. If you try to bake it from frozen, it will release a lot of water and steam rather than roast, resulting in a less flavorful and potentially rubbery texture. Pat it very dry after thawing.

Can I cook this in an air fryer?
Yes, you can! It works wonderfully. Cook the seasoned salmon and tomatoes at 190°C for about 8 minutes. Then add the mozzarella and basil and cook for another 2-3 minutes, until the cheese is melted. The hot, circulating air gives the salmon a lovely texture and cooks it very quickly.