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Salmon Wonton Tostadas & Caper Sesame Mayo 🍣 These were inspired by my Bluefin Wonton Tostada appetizer recipe and they are SO good! At this point, my quest for the perfect bite will continue. The fried capers MAKE this so good, it adds so much texture and umami…
P.S. Before you come at me with the fury of ten thousand burning suns, I didn’t waste any salmon, ok? The pieces that didn’t make it into the tostada got devoured! Like, before the tostadas even got eaten 😂
Table of Contents
Why You’ll Love Salmon Wonton Tostadas
Let’s start off by talking about the amazing wonton tostadas you are going to be freshly baking. If you have never made your own, you’re in for a treat. Fresh out of the oven, the crunchy texture is amazing – and it is the perfect vessel to deliver the silky salmon and caper sesame mayo blend that is out of this world. This recipe is so unique and perfectly balanced, it’s not like anything you have ever tried. You’re going to love it!
How To Prepare
Stick With Cold Salmon – Leave your salmon in the fridge till you’re ready to cut. Having your tuna super cold will make it easier to cut thin slices and not tear the tuna up. You can even pop it in the freezer for 10-15 minutes to firm up even more before you even start to make these Salmon Wonton Tostadas.
Toast Your Own Sesame Seeds – If you can’t find toasted sesame seeds, you can always freshly toast them yourself in the pan. It smells amazing and they’re nice and fresh!
Zest Your Lemon Right Before Assembly – Wait till right before and zest the lemon right on top. This will keep your lemon zest bright and fresh!
Mix Your Mayo Base Ahead Of Time – If you are going to be short on time you can always mix your mayo up to 2 days ahead of time.
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🔥Chef Nadia’s Tip🔥
You might be tempted to skip the lemon zest but don’t because you need the bite of brightness in this recipe. It really makes it.
Substitutions and Variations
- Substitutions
- Fish Swap → Want these Salmon Wonton Tostadas but aren’t a salmon fan? Swap your salmon for some sushi-grade ahi, toro, or tuna
- Japanese Mayo → Don’t have Japanese mayo, that’s okay. Mix regular mayo with a splash of rice vinegar and a pinch of sugar.
- Variations
- Vegetarian Variation → Use thinly sliced avocado or marinated tofu for a creamy vegetarian friendly appetizer.
- Avocado Bite → Add some thinly sliced avocado under your salmon for an extra creamy bite.
- Spicy Salmon Crunch → Mix some sriracha, chili crisps or salsa macha into your mayo mixture if you want some kick!
The Perfect Pairings
Drink: My Cucumbertini recipe is a nice bright cocktail that pairs nicely with this Salmon Wonton Tostadas appetizer.
Main: For a main, let’s stick with the vibe and go with some buttery and rich Beurre Blanc Scallops and a nice crisp Butter Lettuce Salad.
Dessert: Finish your night with a fresh and light Melon Dessert.
Salmon Wonton Tostadas: Questions Answered
I buy locally if I can, but if I can’t find it locally I love Riviera Seafood Club.
Yes! You can crisp up the wontons. You can prep and cut your fish ahead of time and make your mayo ahead, just make sure you store in an airtight container in the refrigerator. Wait to do the actual assembly of the salmon appetizer till right beforehand.
Salmon Wonton Tostadas
Equipment
- baking sheet
- foil
- small pan
- mortar and pestle, Or A Food Processor
- Bowl
- parchment paper
- Rolling Pin
Ingredients
- 10-12 wonton wrappers
- avocado oil spray
- ¼ cup capers, pat dried very well
- Olive oil, enough to cover the capers + more for topping
- 1½ tbsp toasted sesame seeds
- 1-2 chiles de arbol, seeded
- ½-1 tsp msg powder
- 2 tbsp fresh chives, + more for topping
- 1 tbsp fresh dill, + more for topping
- ½ cup Japanese mayo
- 1 lemon, zest and a tiny squeeze of the juice
- 8 oz sushi grade salmon
Instructions
- Preheat your oven to 350℉.
- Make an "X" in the middle of the wrappers so they don't puff up when baking. Place on a baking sheet that is covered in foil and spray the tops of your wrappers with avocado oil spray. Bake for 8-12 minutes, until golden.
- While that bakes, add the dried capers to a small pan and coat in olive oil. Fry until they look almost black. Let rest on paper towels.
- In a mortar and pestle or a small food processor, pulverize the sesame seeds, chile de arbol and msg. Add the capers and continue pulverizing, but make sure they don't become too powdery.
- Add the fresh chives and dill to this mixture and stir.
- Add your mayo to a bowl and mix in the herb mixture and a splash of the lemon juice, adjusting to taste.
- Slice your salmon into thin slices. Add a piece of parchment paper on top and use a roller pin to thin it out. Use one of the wonton tostadas to cut the salmon into the right size squares.
- Spread the mayo onto the tostadas, Add the salmon, lemon zest (don't skip! you need the brightness), more dill and chives, olive oil and a TOUCH of flaky salt (optional).
Kitchen Cam
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
