This post may contain affiliate links. Please read our disclosure policy.
These Spicy Salmon Wontons are just the CUTEST little appetizer bites 🥟, but don’t let these little guys fool you. They are pack full of flavor and they are the perfect appetizer to WOW your guests. Whenever I make these they are the first things to go and I get the most compliments!
Why You’ll Love Spicy Salmon Wontons
This dish is just the perfect combination of flavors and textures, it is truly chef’s kiss 👌 You have the buttery 🧈 crunch of the baked wontons. Then there’s the silky smooth bite of the salmon 🍣 that will not only melt in your mouth, but it has been coated with creamy avocado, spicy sriracha and Japanese mayo for a lethal combination. Top it off with the sweet and salty eel sauce, it really is to DIE for!
How To Prepare Spicy Salmon Wontons
🔥 A *Pro-Tip* Make an X in the middle of your wontons so they don’t puff up while baking. Spray your muffin tin with avocado oil and then press the wonton wrappers into each hole. Spray more avocado oil onto the top of the wontons. Bake at 350°F for 13-15 minutes. Set aside and let cool.
🥄 Add tamari, marin and cane sugar to a saucepan and bring to a simmer for about 5 minutes, stirring constantly. It should thicken enough to coat the back of a spoon. Chill. ❄️ *Pro-Tip* Use a squeeze bottle for easy storage and easy application.
🍣 Chop your salmon pretty small. Add it to a bowl with the Japanese mayo, sriracha, tamari scallions and a pinch of sugar. Mix Well.
🥑 Assemble wonton cups with thinly sliced cucumber slices, avocado slices and the salmon. Top that with eel sauce and a slice of Serrano, a scallion ribbon, sesame seeds and a little more eel sauce. And that is it, subscribe for more!
Substitutions for Spicy Salmon Wontons
- If you can’t find a Serrano pepper, you can use jalapeño instead.
- You can use whatever sushi-grade fish you would like in place of the salmon.
- If you don’t want to use Japanese mayo you can always use regular mayo. It will have slightly different taste and texture but it will still be great!
Variations for Spicy Salmon Wontons
- For a lower carb version, use seaweed (nori) in place of the wontons.
- For a vegetarian option, use tofu instead of salmon!
- If you like this recipe check out my Salmon Crispy Rice or my Spicy Salmon.
🔥Chef Nadia’s Tip🔥
Make sure you make an X in the middle of your wontons before cooking so they make that perfect cup and don’t poof up.
Similar Recipes
Common Questions
Locally, I get it at AJ’s. You can also find it at Riviera Seafood Club online.
You certainly can, any sushi-grade fish is fine so feel free to use your favorite.
I got them on Amazon, the are called Condiment Bottles.
You can certainly prepare the bulk of it, the salmon stuffing and the eel sauce can be made ahead and put in airtight containers and left in the fridge. Just make sure you bake the wontons right before so you don’t miss out on that perfect crunch.
Spicy Salmon Wontons
Equipment
- 1 baking sheet
Ingredients
Salmon Wontons
- 12 wonton wrappers
- 8-10 oz sushi grade salmon
- 2 tbsp Japanese mayo
- 2 tbsp sriracha, adjust if you want it less spicy
- 1 tsp sesame oil
- 2 scallions, chopped
- 1/4 tsp cane sugar
- 1 tsp tamari or soy sauce
- 1 cucumber, sliced
- 1 avocado, sliced
- 1 serrano, sliced
Eel Sauce
- 1/4 cup soy sauce or tamari
- 1/4 cup mirin
- 1/4 cup cane sugar
Instructions
- Make an X in the middle of your wontons. Spray a muffin tin with avocado oil, press in your wonton wrappers and add more avocado oil. Bake at 350°F for 13-15 minutes.
- Add everything for the eel sauce to a saucepan and simmer. Once it thickens the back of a spoon, its ready. About 5 minutes. Chill.
- Chop your salmon pretty small. Add to a bowl with the japanese mayo, sriracha, sugar, tamari and scallions.
- Assemble wonton cups with cucumber slices, avocado slices and the salmon. Top with eel sauce. Serrano, a scallion ribbon, sesame seeds and that is it!
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
