Dinner

Spicy Salmon Wontons Recipe

ByAiden Wells January 8, 2026January 8, 2026

Introduction

Spicy Salmon Wontons offer a delightful blend of fresh, creamy salmon with a kick of heat, nestled in crispy baked wonton cups. This appetizer is perfect for gatherings or a tasty snack that feels both elegant and satisfying.

This image shows small appetizers on a white plate with a white marbled background. Each appetizer has a crispy, golden-brown phyllo cup base. Inside the cup, there are bright orange chunks of marinated salmon mixed with a creamy sauce. On one side of the cup, thin, bright green cucumber slices are placed upright. Each cup is topped with one or two thin, round slices of green chili pepper and sprinkled with black and white sesame seeds. The texture contrasts between the crunchy cup, soft salmon, and fresh vegetables make it look fresh and colorful. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 wonton wrappers
8-10 oz sushi grade salmon
2 tbsp Japanese mayo
2 tbsp sriracha (adjust for spiciness)
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
1/4 cup soy sauce or tamari
1/4 cup mirin
1/4 cup cane sugar (for eel sauce)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Lightly spray a muffin tin with avocado oil. Press each wonton wrapper into the muffin cups to form small cups, then spray the wrappers again with avocado oil. Bake for 13-15 minutes until they are golden and crispy.
Step 2: Meanwhile, prepare the eel sauce by combining 1/4 cup soy sauce or tamari, 1/4 cup mirin, and 1/4 cup cane sugar in a small saucepan. Simmer over medium heat for about 5 minutes until the sauce thickens enough to coat the back of a spoon. Remove from heat and chill.
Step 3: Finely chop the sushi grade salmon and place it in a bowl. Add the Japanese mayo, sriracha, cane sugar, tamari, sesame oil, and chopped scallions. Mix gently until well combined.
Step 4: To assemble, fill each baked wonton cup with a couple of cucumber and avocado slices. Top with a spoonful of the spicy salmon mixture, then drizzle with the chilled eel sauce. Garnish with sliced serrano, scallion ribbons, and sesame seeds if desired.
Step 5: Serve immediately to enjoy the crisp wonton shells paired with the creamy, spicy filling.

Tips & Variations

Use fresh, sushi-grade salmon for the best flavor and safety.
Adjust the amount of sriracha to suit your heat preference.
For a vegetarian version, substitute salmon with finely diced avocado and add a splash of soy sauce.
Serve with extra eel sauce on the side for dipping.

Storage

Store any leftover spicy salmon mixture in an airtight container in the refrigerator for up to 24 hours. Keep the baked wonton cups separate to maintain their crispness. Reheat wonton cups briefly in the oven if desired, but assemble fresh to avoid sogginess.

How to Serve

Small white crispy shells shaped like cups hold a colorful mix of orange fish pieces coated in a glossy sauce. Inside each shell, thin, bright green cucumber slices curve gently along the edge. On top of the fish, thin slices of green chili and a sprinkle of black and white sesame seeds add texture and contrast. The cups sit spaced apart on a smooth white marbled round plate. The light shining on the dish highlights the fresh and shiny textures of the ingredients. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular salmon instead of sushi grade?

Using sushi-grade salmon is recommended for safety since this recipe involves raw fish. If you cannot find sushi-grade, consider lightly searing the salmon before chopping to reduce risk.

How spicy are these wontons?

The spiciness mainly comes from sriracha and serrano slices; you can easily adjust or omit these ingredients to make the dish milder or hotter based on your preference.