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Spicy Salmon Wontons Recipe

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★★★★★

5 from 127 reviews

These Spicy Salmon Wontons are a delicious and elegant appetizer featuring crispy baked wonton cups filled with a zesty salmon mixture, fresh cucumber, avocado, and a flavorful homemade eel sauce. Perfectly balanced with creamy, spicy, and tangy notes, this recipe is simple to prepare and impressive to serve at any gathering.

Ingredients

Scale

Wonton Cups

  • 12 wonton wrappers
  • Avocado oil (for spraying and brushing)

Spicy Salmon Filling

  • 8–10 oz sushi grade salmon, finely chopped
  • 2 tbsp Japanese mayo
  • 2 tbsp sriracha (adjust to taste for spiciness)
  • 1 tsp sesame oil
  • 2 scallions, chopped
  • 1/4 tsp cane sugar
  • 1 tsp tamari or soy sauce

Vegetables and Garnishes

  • 1 cucumber, sliced
  • 1 avocado, sliced
  • 1 serrano pepper, sliced
  • Scallion ribbons (from additional scallions)
  • Sesame seeds (for garnish)

Eel Sauce

  • 1/4 cup soy sauce or tamari
  • 1/4 cup mirin
  • 1/4 cup cane sugar

Instructions

  1. Prepare and bake wonton cups: Preheat your oven to 350°F (175°C). Spray a muffin tin generously with avocado oil. Take the wonton wrappers and make an X-shaped slit in the center of each wrapper. Press each wrapper into a muffin cup and lightly brush or spray more avocado oil on top. Bake the wonton cups for 13-15 minutes until they are golden and crisp. Remove from oven and allow to cool.
  2. Make the eel sauce: In a small saucepan, combine soy sauce or tamari, mirin, and cane sugar. Bring the mixture to a simmer over medium heat and continue cooking until it thickens enough to coat the back of a spoon, approximately 5 minutes. Remove from heat and let it cool completely in the refrigerator to thicken further.
  3. Prepare the spicy salmon filling: Finely chop the sushi grade salmon and place it in a mixing bowl. Add Japanese mayo, sriracha, sesame oil, chopped scallions, cane sugar, and tamari. Mix well to combine all ingredients evenly and develop the spicy flavor.
  4. Assemble the wontons: In each baked wonton cup, layer slices of cucumber and avocado. Spoon the spicy salmon mixture evenly over the vegetables. Drizzle each with the chilled eel sauce. Garnish with serrano slices, scallion ribbons, and a sprinkle of sesame seeds for added flavor and visual appeal.

Notes

  • Use sushi grade salmon to ensure safety and optimal texture for raw consumption.
  • You can adjust the amount of sriracha to control the spice level in the filling.
  • If you prefer, substitute tamari with regular soy sauce, especially if gluten sensitivity is not an issue.
  • Make sure the eel sauce is fully chilled to get the best drizzle consistency for garnishing.
  • Leftover filling can be stored in an airtight container in the refrigerator for up to 24 hours.
  • For extra crispiness, serve the wonton cups immediately after assembly.

Keywords: spicy salmon wontons, baked wonton cups, Japanese appetizer, sushi grade salmon, spicy mayo sauce, eel sauce, party appetizers

Find it online: https://kitchenbyclara.com/spicy-salmon-wontons-recipe/