I suggest you make Baked Salmon Caprese when you can find some good summer tomatoes.
Don’t be afraid of making brown butter. When it starts to smell like popcorn, it is just about ready.
After living in Portland, Oregon for 6 years I really fell in love with fresh Pacific Salmon. I first had this dish at The Heathman Hotel. It was fantastic!
Baked Salmon Caprese with Tomatoes & Basil: A Summery and Savory Delight
Are you looking for a delicious and easy way to enjoy fresh salmon, tomatoes, and basil?
If so, you will love this recipe for Baked Salmon Caprese with tomatoes and basil.
This dish is perfect for a light and refreshing summer meal that can be made in one pan and ready in less than 30 minutes.
It features succulent salmon fillets baked in a nutty and tangy brown butter sauce, with sweet and juicy cherry tomatoes and fragrant basil leaves adding extra flavor and color.
Baked Salmon with Brown-Buttered Tomatoes & Basil is a combination of salmon, tomatoes, and basil, all baked together.
The origins of Baked Salmon Caprese with Tomatoes & Basil can be traced back to classic Italian cuisine. In Italy, tomatoes and basil are often combined in dishes, such as Caprese salad and pasta with tomato sauce.
To make Baked Salmon Caprese with Tomatoes & Basil, start by seasoning the salmon with a mixture of salt, pepper, and olive oil. Then, bake the salmon in the oven until it is cooked through. In a separate pan, brown the butter and add in the tomatoes and basil. Cook until the tomatoes are soft and slightly browned. Serve the salmon with the brown-buttered tomatoes and basil.
Baked Salmon Caprese Tips and Tricks:
Here are some tips and tricks to make your Baked Salmon Caprese with tomatoes and basil even better:
- Choose fresh, wild-caught salmon fillets that are firm and bright in color. Avoid farmed or frozen salmon, which may have less flavor and more additives. If you can, buy salmon with the skin on, which will help keep the flesh moist and tender. You can remove the skin after baking if you prefer.
- Season the salmon well with salt and pepper before baking. This will enhance the flavor and texture of the fish and help it form a nice crust. You can also add other seasonings, such as garlic, lemon, or herbs, for more flavor.
- You can line the pan with parchment paper or aluminum foil for easy cleanup.
- Cook the butter over low to medium heat, stirring occasionally, until the butter is nutty and browned. Be careful not to burn the butter, as this will make the sauce bitter and unpleasant.
- Add red wine vinegar, red pepper flakes, and cherry tomatoes to the brown butter sauce.
- Pour the brown-buttered tomatoes over the salmon, smearing the butter evenly over the salmon’s flesh. This will ensure that the salmon is well coated and flavored with the sauce.
- Bake the salmon until just cooked through and the flesh flakes easily with a fork, about 15 minutes, depending on the thickness and size of the fillets. You can also use an instant-read thermometer to check the doneness of the salmon, which should read 120 degrees F in the thickest part. Do not overcook the salmon, as this will make it dry and tough.
Baked Salmon Caprese with Cherry Tomatoes & Basil
Equipment
Ingredients
- 1.5 pounds salmon fillet skin on
- alt and black pepper
- 4 Tbsp butter
- 1 Tbsp red wine vinegar
- 1/4 tsp red pepper flakes or to taste
- 2 cups sweet cherry tomatoes cut in half
- 1 to 2 cups fresh basil leaves sliced
- flaky sea salt for finishing
- Crusty bread pasta, or rice, for serving
Instructions
- Heat the oven to 325°F.
- Position the salmon on a baking dish or quarter sheet pan, skin side down. Season with salt and pepper to your liking.
- Heat a medium saucepan over medium heat, then add the butter. Swirl the pan gently until the butter turns nutty and brown, approximately 3 to 4 minutes. Adjust the heat as needed, and when it begins to smell like popcorn, you're nearing the ideal stage.
- Stir in red wine vinegar, red pepper flakes to taste, and cherry tomatoes (ensure they are dry if recently washed to avoid butter splatter). Season with salt and cook for an additional 2 to 3 minutes until the tomatoes burst, releasing their juices.
- Smash them gently with a wooden spoon to create a sauce.
- Drizzle the salmon with the brown butter and tomatoes, ensuring even coverage over the fish. Bake until the flesh is flaky and cooked, approximately 10-15 minutes, depending on the size of the fish (or until an instant-read thermometer reads 120 degrees in the thickest part).
- Allow the salmon to cool briefly, then sprinkle basil over it. When ready to serve, break the salmon into large chunks and distribute them among the plates, accompanied by cherry tomatoes cooked in brown butter. Add a sprinkle of flaky sea salt to taste.
- Garnish the dish with fresh basil leaves and serve it with lemon wedges, crusty bread, pasta or rice, or salad.
Notes
Nutrition
Baked Salmon Caprese pairs well with:
