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Vietnamese-inspired Salmon Wontons

Jillian Dang shares her healthy salmon wontons recipe with us, hope you love it as much as we do.

Jillian Dang (pictured) has been cooking since the age of 10. She worked with her uncle and aunt in their busy street food business in the city of Ho Chi Minh, Vietnam, for many years before she emigrated to Canada.

Although Jillian currently lives in Vancouver, she said she can never leave the joys of cooking, and eating, Vietnamese food behind.

The dish she whipped up is a twist on spring rolls and wontons. Quite smart, I must say. I loved the healthy bites of equal amounts of salmon and vegetables. These are great for steaming and serving with a chilli oil and soy sauce mix, or for freezing for later uses in your homemade Pho.

Today, she shares her healthy salmon wontons recipe with us, hope you love it as much as we do.

Vietnamese-inspired, and Healthy, Salmon Wontons:



6-ounce fresh salmon fillet, skin removed and the fish double checked for pin bones, then minced by hand (tartare-d)

½ teaspoon garlic paste

1 tablespoon finely sliced green onions

1 teaspoon sesame oil

1 tablespoon fish sauce

½ teaspoon ground black pepper

½ cup finely shredded cabbage

½ cup finely grated carrots


About 18-20 wonton wraps

Dipping sauce:

1 teaspoon chilli oil and 1 teaspoon soy sauce.


Combine all the filling ingredients, mix well and set aside.

Place 1 teaspoon of filling into the centre of a wrap, cup your hand and fold each corner inwards like a flower.

Set aside and continue until all the filling has been used up. Steam immediately, or place in a well-sealed freezer bag to freeze for later uses.


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