Salmon Tartare in Toasted Wonton Cups


Wonton Cups: (You can substitute potato chips or rice crackers!)
24 Wonton Wrappers
Olive oil spray

Salmon Tartare:
9 ounces sushi-grade salmon, cut into 1/4-inch cubes
2 Tablespoons green onions, green parts only, finely chopped
1 clove garlic, minced
2 Tablespoons cilantro, finely chopped, plus sprigs for garnish
3/4 teaspoon orange zest
1 teaspoon fresh ginger, peeled and grated
2 Tablespoons toasted sesame seeds
2 Tablespoons soy sauce
1 teaspoon sesame oil
1/2 teaspoon Sriracha (red chili sauce)
1/2 teaspoon kosher salt
1 avocado, cut into 1/4-inch dice
2 teaspoons lime juice


Preheat oven to 350°F, if not using chips or crackers.

Make Wonton Cups: Spray mini muffin tins with olive oil. Then, spray (or brush lightly) both sides of each wonton wrapper with olive oil and gently place wrappers in mini-muffin tins. Press down the bottom of the wonton to create a flat base. Bake until golden, about 6 minutes. Helpful Tip: The wrappers burn easily so watch them like a hawk! Remove cups from pan and let cool on a cooling rack.

**Alternatively, if you want triangular wonton crisps, cut the wonton squares on an angle to make two triangles. Arrange triangles on a sheet pan. Spray or brush lightly with olive oil on one side. Bake, remove, and let cool.**

Prepare Salmon: Gently slice the salmon, without mashing. Cut the slices of salmon into strips. Again, with a gentle hand, slice (don’t push or mash) the strips of salmon into small 1/4 inch cubes. Place into a medium bowl.

Chop Aromatics: Finely chop the green onions, garlic, and cilantro and add to the bowl of salmon. Zest the orange and grate the ginger into the bowl as well. Add the soy, sesame oil, sriracha and salt. Gently mix the tartare and taste. Adjust seasoning if necessary.

Assemble: Right before you're ready to serve, add the diced avocado and lime juice to the salmon mixture. Be sure you do not add these too early! Gently mix. Place a heaping teaspoon of the salmon tartare in each won ton cup. Garnish with a sprig of cilantro. Place on serving platter and serve immediately. 

Recipe adapted by Parties That Cook® from


Makes 24 pieces