Salmon & Cream Cheese Wontons

Salmon Cream Cheese Wontons from Relish the Feast

My favorite thing on the menu at Chinese restaurants is crab rangoons. Alas, I do not deep fry at home. Ever. Years ago though, my love for the crab rangoon drove me to find a way to make them at home sans frying. They are super easy, and baking them means they are marginally healthier than their fried friends. This is a riff I recently tried on my original recipe.


  • Wonton wrappers
  • Cream cheese
  • Canned salmon
  • Wasabi & mustard green pesto (This was a made up concoctions that was the result of a fridge clearing. Use whatever spicy, slightly thick sauce you like.)


  • Mixed drained salmon and cream cheese in a bowl.
  • Place a dollop of salmon mixture and a spread of pesto on a wonton wrapper.
  • Pinch all the corners together and place in a mini muffin holder.
  • Once pan is full, spritz tops with cooking spray, like Pam.
  • Bake at 350 degrees for roughly 10 minutes. Keep an eye on them. You want the tops slightly browned.

That’s it. It’s simple. There are so many ways you can change this up, too. My personal fave uses smoked salmon and olives in cream cheese. Sometimes I add a little onion or garlic, too. Yum!




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