Salmon Wonton Appetizer
I love salmon and make it all the time for dinner and when it comes to appetizers this simple salmon wonton is super fun! It’s full of great flavor and comes together in minutes.
These salmon wontons get baked in the oven but can be air-fried if desired.
Wonton wrappers come in round or square, but if square is all you can find and you want the rounded edge look, simply cut the corners off into a round shape!
Be sure to check out my post on wonton wrappers here.
Items I use:
First I skin the salmon, then cut it into small pieces so they cook quickly and evenly. I cook the salmon in a skillet. Then take two forks and flake the fish apart while it’s warm.
In a medium bowl mix room-temperature cream cheese, grated zucchini, lemon juice, soy sauce, and sesame oil until blended.
Then place it in a piping bag, then pipe it into wontons.
I baked the filling and the wontons at the same time and made them when the wontons were prebaked, and pre-baked come out crispier. But in my post on wonton wrappers, you can see ways to ensure they are crispy either way you make them.
Either way, you’ll want to use an oil spray (I use olive oil spray) or brush the wontons with oil and a silicone brush to reduce the flour-y taste and make them crisp and golden.
They get topped with a fun Asian topping called furikake, it’s a mix of dry seaweed and sesame seeds and flavors. It’s an easy way to get all the sushi-style seasonings in one shake! If you don’t have the furikake rice seasoning just cut some seaweed and add toasted and black sesame seeds.
This salmon appetizer idea will be in rotation often, it’s that delicious.
Why is there zucchini in these?
Adding grated zucchini helps keep these moist without them getting soggy, add some green color which always looks great and is just a great way to get in a veggie.
What additional flavors can I add to these?
Add some spice with a couple of drops of sriracha or chili paste, hot sauce, wasabi, and diced jalapenos or sliced green onions.
More seafood appetizers
Salmon Wonton Appetizer
Ingredients
- 5 oz salmon
- 1/2 cup grated zucchini squeeze out excess liquid in a paper towel
- 4 oz cream cheese room temperature
- 2 tablespoons fresh lemon juice
- 2 teaspoons soy sauce
- 1 teaspoon sesame oil
- Furikake rice seasoning or cut up seaweed and sesame seeds
Instructions
- Preheat oven to 350°Cook the fish in a skillet (I cut the fish into smaller pieces it'll cook quickly and more evenly)
- while warm flake it with two forks.
- In a medium bowl mix the room-temperature cream cheese with the grated zucchini, add in the soy sauce, lemon juice, and sesame oil.
- Place the mixture into a piping bag and cut 1/2" opening.
- Place the filling into the wonton cups. (You can pre-bake the cups if you want them extra crispy but not brown, then fill and heat until golden)
- I filled each wonton cup with at least 2 tablespoons of filling, they were what I'd say a large bite, you could make twice as many if you want to only fill each portion with 1 tablespoon of filling.
- Spray the tops of the filled wontons with an oil spray like olive oil spray (not pam it would taste like chemicals) or brush with a silicone brush and oil.
- Bake until the filling is fully heated, the wontons are golden and crisp about 10 minutes.
- Remove from the oven and shake on the furikake topping or add seaweed pieces and sesame seeds.
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