Cook With Us: Spicy Salmon Wonton Nachos

By Breakfast Television


Your next taco night just got a whole lot tastier.

Recipe Serves: 4-6


1/4 cup Canola Oil

Kosher Salt to season

1 package fresh wonton wrappers, cut diagonally to make triangle shapes

1 large sustainably sourced wild BC salmon, like Chinook, Coho or Sockeye fillet, approximately 2.5-3lbs

1/2 cup maple syrup

1/4 cup Yuzu

Small bunch fresh dill, divided half for garnish

1 cup Kimchi

1 Avocado, cut into cubes

1/4 cup white and black sesame seeds

1 lime, quartered

Sriracha Mayo Sauce & Garnish: 

1/2 cup Mayonnaise

1 Tbsp sriracha sauce

1 lime juiced

small bunch chopped fresh cilantro for garnish

1/2 cup scallions thinly sliced on bias green onions, soaked in cold water to crisp and curl

1 Thai hot chili, thinly sliced to garnish


Step 1

In a large mixing bowl, combine the maple syrup, yuzu, and some of the fresh finely diced dill, mix well and pour all over the salmon side and place in refrigerator for 2-3 hours to marinate.

Step 2

Preheat oven to 350f. On a parchment lined large baking sheet add salmon side and place in the oven, cooking for approximately 25 minutes or if using the digit thermometer reaching 145f. At the same time on a second parchment lined baking sheet add the wonton wrappers drizzled or sprayed with canola oil and salt and place on another rack in the oven cooking for 6-8 minutes or until crispy and light golden in colour. Remove from the oven to let cool season with salt

Step 3

In a mixing bowl, combine mayonnaise, sriracha sauce and lime juice. Set aside until needed.

Step 4

Build baked wontons onto on a serving platter. Top with flaked salmon, kimchi, avocado, garnish with sesame seeds, cilantro, Thai chilies, scallions and sriracha mayo. Squeeze some fresh lime and enjoy!


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