Recipe by Sima Kazarnovsky

Mozzarella Basket Salmon

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Dairy Dairy
Easy Easy
6-7 Servings
40 Minutes

I first had a mozzarella basket at Café Renaissance in Flatbush. It was so delicious, I needed to recreate it. A tortilla bowl is filled with piping hot roasted vegetables and perfectly stringy balls of breaded mozzarella, all coated in a thick and sweet teriyaki sauce. This recipe essentially mimics those flavors, giving salmon a complete makeover and topping the whole experience with a browned, crispy cheese crust. And crispy cheese crust is enough details for you to want to try this recipe. Crispy cheese crusts are good on anything.


Mozzarella Basket Salmon

  • 1 plum tomato, cut into rounds

  • 1 red onion, cut into rounds

  • 3 tablespoons Haddar Teriyaki Sauce, divided

  • small side of salmon

  • salt, to taste

  • pepper, to taste

  • garlic powder, to taste



Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).


Toss tomato and onion slices with one tablespoon teriyaki sauce. Set aside.


Rinse salmon and pat dry. Place in a pan and season with salt, pepper, and garlic powder.


In a bowl, mix together mayonnaise, remaining two tablespoons teriyaki sauce, lemon juice, and garlic cubes. Season with salt and pepper, to taste. Smear the mixture all over the salmon, getting the sides as well.


Arrange a single layer of tomatoes and onions on the salmon, alternating between vegetables. Once the salmon is covered, cover the vegetables with a layer of mozzarella cheese. Sprinkle oregano over the top.


Place in the oven for 22–25 minutes, depending on how well done you like your salmon.


If your minhag is not to eat fish and cheese together, you can swap the mozzarella in this recipe for panko crumbs and still have an amazing Yom Tov dish. 


Food and Prop Styling by Shiri Feldman and Chef Suzie Gornish. Photography by Felicia Perretti.

Mozzarella Basket Salmon

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