Oven Fried Salmon Wontons

*Note – This recipe can be easily doubled or tripled if you’re feeding a crowd.

Place oven at 350 degrees F with the oven rack in the middle setting.

In an oven safe dish, lined with aluminum foil and sprayed with Pam, lay salmon skin-side down in bottom of dish and sprinkle with salt and pepper. Bake for 15-20 minutes or until the thickest part of the salmon reaches 145 degrees F. Remove from oven and plate. With a fork, remove skin and flake the salmon. Remove any extraneous bones. Set aside.

Turn oven heat up to 425 degrees F.

In medium bowl, stir together cream cheese, green onion, garlic, ginger, cilantro, lime zest, garlic salt. When mixture is uniformly mixed together, add in flaked salmon and fold together.

Remove a few wonton wrappers from package only as often as necessary so they don’t dry out. Dollop 1 teaspoon of mixture into the middle of the wonton. With pastry brush, brush edges of the wonton wrapper with egg. Fold corners of wonton wrappers over the top of the salmon all meeting at the top of the mound of filling. Pinch together the remaining edges of the wrapper so the they stay closed. (If looking at the wontons from the top, it will make a pocket with an “X” shape at the top).

Spray a heavy duty non-stick baking sheet with LOTS of Pam. Place each wonton onto the sheet, spraying the wonton with Pam. Spray each one to ensure they do not get brittle from the air and dry out.

When all of the wontons are filled and assembled, place baking sheet in 425F oven for 8-10 minutes or until the edges of the wontons turn brown and crusty.

Remove from oven and place on a paper towel lined plate to wick away extra grease.

Devour while warm with sweet chili sauce or soy sauce.