Salmon Wontons Recipe

Preheat and prep

Preheat oven to 400°F (200°C). Line a small baking sheet with foil or parchment and lightly oil it.

Cut the salmon into 1/2-inch cubes. In a bowl, toss the salmon cubes with 1 tablespoon honey, 1 teaspoon soy sauce, 1 teaspoon lime juice, 1/2 teaspoon black pepper and a pinch of the 1 tsp salt so the honey mixture lightly coats the fish.

Spread the salmon in a single layer on the prepared sheet. Roast in the preheated oven until just cooked through and slightly caramelized at the edges, 8–10 minutes depending on thickness. Remove and let cool until warm (not hot).

When salmon is cool enough to handle, flake roughly with a fork into bite-sized pieces. Combine the flaked salmon with the softened cream cheese, finely diced Fresno chile, sliced green onion, and remaining salt. Taste and adjust seasoning. The filling should be slightly chunky and moist but not runny.

In a small blender or with an immersion blender, combine drained pineapple tidbits, sweet chili sauce, rice vinegar, grated ginger, 1/2 tablespoon honey, and 1/4 teaspoon salt. Blend until mostly smooth but leaving a little texture (about 10–15 seconds).

Taste and adjust balance — add more honey if too tart, more chili sauce if you want heat. Transfer to a small bowl and chill until ready to serve.

Set up an assembly area with a small bowl of cold water, a stack of wonton wrappers, and the salmon filling. Work quickly so wrappers don't dry out.

Place one wonton wrapper on a clean surface. Put about 1 to 1 1/2 tablespoons of salmon-cream cheese filling in the center. Dip your finger in cold water and moisten the edges of the wrapper.

Fold the wrapper into a triangle by bringing two opposite corners together and pressing firmly to seal, removing any air pockets. Optionally bring the two outer corners together and press to form a traditional wonton shape or leave as triangles. Repeat to make 8–12 wontons (recipe yields 4 plated portions with multiple pieces each; see servings).

To roast (preferred lighter method): preheat oven to 400°F (200°C) if not still warm. Place wontons on a parchment-lined baking sheet, brush or spray lightly with neutral oil and a tiny brush of sesame oil. Roast 8–10 minutes until crisp and golden, turning halfway through for even browning.

To shallow-fry (crispier): heat 1/4 inch neutral oil in a skillet over medium-high heat. Fry wontons 1–2 minutes per side until golden, then drain on paper towels.

Keep finished wontons warm on a wire rack in a low oven (200°F / 95°C) if making in batches.

Spoon a small pool (about 1 tablespoon) of pineapple chili sauce onto each serving plate or a shared platter.

Arrange 3–4 warm salmon wontons on top of the sauce. Sprinkle with toasted sesame seeds and microgreens or cilantro. Serve with lime wedges on the side for squeezing.

Serve immediately so wontons stay crisp. Leftover sauce can be refrigerated up to 3 days; assembled cooked wontons are best eaten the same day.