Salmon Rangoons

Growing up, my family and I always went to Chinese restaurants. However, I don't eat shellfish. Some restaurants made crab rangoons with crabstick (which is typically pollock rather than crab), but I could never be certain. I came up with this recipe years ago. It's a crunchy and salty appetizer with an Asian flair.


Salmon Rangoons

Makes 48

Shopping List

For the Salmon Rangoons

  • 1 package smoked salmon, chopped
  • 1/2 cup chopped scallions
  • 8 ounces whipped cream cheese
  • 2 cloves garlic, minced
  • 1 knob of ginger, minced
  • Soy sauce as needed. I love using San-J Tamari Gluten Free Soy Sauce
  • 1 package of wonton wrappers. I use Nasoya.

For the Sesame Soy Sriacha dipping sauce

  • 1/4 cup Soy Sauce
  • 1 tablespoon toasted sesame oil
  • Sriacaha to taste
  • Sesame seeds for garnish


For the Rangoons

  • Preheat over to 400. Spray a large baking sheet with non stick spray
  • Mix the first 6 ingredients in a bowl. Season with a touch of soy sauce, if desired
  • Have a small bowl of water ready, for sealing the Rangoons
  • Place the wonton wrappers on the baking sheet sprayed with non stick spray
  • Place 1/2 tablespoon of salmon mixture in the middle of each wonton wrapper
  • Using your fingers or a small brush, wet the ends of the wonton wrapper. Tip: It is helpful to do this one wonton at a time so that they do not dry out prior to you folding them over
  • Fold wrapper over to make a triangle, repeat. Note, you can also fold two sides of the triangle to meet in the middle to make a little pocket, as displayed in my picture above
  • Spray all rangoon triangles with non stick spray
  • Cook for 8-12 minutes, flipping the rangoons halfway through.

For the dipping sauce:

Whisk ingredients all together and place in small serving bowl. Garnish with sesame seeds.

Serve with: Mai Tai's, Scorpion Bowls, or Sauvignon Blanc