Salmon Salad Wonton cups with Ginger-Lime Dressing

Salmon Salad Wonton cups with Ginger-Lime Dressing

These Salmon Salad Wonton cups with Ginger-Lime Dressing are the best appetizers. I take them to parties all the time and there is not a single one left. Everyone thinks I spent a lot of time making them because they look complicated. You’ll love this recipe.


30 wonton wrappers
1 tablespoon olive oil
2 (6-to 7-ounce) cans salmon, drained
½ cup green onion, chopped
½ cup red bell pepper, diced

for the ginger-lime dressing:
1 tablespoon lime juice
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 teaspoon sugar
1 teaspoon ginger, finely minced
1 teaspoon Thai garlic chili pepper sauce or your favorite hot sauce
1 teaspoon sesame oil


Preheat the oven to 325˚F.

the wontons:
Lightly grease 30 mini muffin cups. Place center of wonton wrapper in wells of prepared pan to form a cup, allowing remainder of wrapper to extend above the pan. Bake in the oven 7 to 9 minutes, until crisp and lightly brown.

the dressing:
Whisk together all dressing ingredients in a small bowl and stir together well. Set aside.

Place the salmon in a medium bowl, add green onion, red bell pepper and the ginger lime dressing, stirring to combine. Drain off excess liquid.

To serve, spoon mixture into baked wonton cups.

Makes 2 ½ dozen

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