Salmon Wonton Tacos with Yuzu Mayo
Salmon wonton tacos are made with crispy wonton shells, flaky salmon, fresh vegetables, and creamy yuzu mayo for an easy appetizer or light dinner packed with bold flavor.
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If fish tacos and crispy wontons had a very delicious dinner-party baby, these salmon wonton tacos with yuzu mayo would be it. Crispy golden wonton shells are filled with flaky salmon, crunchy cabbage, creamy avocado, and cooling cucumber, then finished with a drizzle of bright, citrusy yuzu mayo for the perfect bite.
What I love most about this recipe is the contrast in textures and flavors—crispy shells, tender salmon, creamy avocado, and sharp, punchy sauce all layered together. They feel elevated enough for entertaining but are fun enough for a casual taco night. And while homemade wonton wrappers may sound ambitious, they fry up quickly and deliver that extra-crisp restaurant-style shell you just can’t get from standard tortillas. If you enjoy these flavors, I recommend trying my crab rangoon wonton nachos or this California roll sushi stack.
Why You’ll Love This Recipe
- Restaurant-worthy but fun to eat — These look impressive but are surprisingly approachable to make at home.
- Big texture payoff — Crispy shells, flaky salmon, crunchy vegetables, and creamy sauce in every bite.
- Great for entertaining — Perfect as an appetizer, party dish, or interactive dinner spread.
Key Ingredients in This Recipe
- Furikake – Furikake is a dry Japanese seasoning that is typically made of nori (seaweed) flakes, ground shiso leaf, dried fish flakes, sesame seeds and dried soy sauce. Furikake can be found in the Asian section of some grocery stores or at Asian markets.
- Wontons – In this recipe I make my own wonton wrappers in a circle shape. I like to make my own because they can be rolled out slightly larger than typical wonton or dumpling wrappers. This makes for the perfect size taco! You can fold the square wonton shells in half to fry them or use store bought dumpling shells.
- Yuzu kosho – Yuzu is a Japanese lemon-like citrus with unique fruit flavor. The condiment,”Yuzu kosho”, utilizes the citrus juice and ferments it along with green chilies and salt. It packs a punch so only a small bit is needed but it adds a great citrusy, spicy flavor. Yuzu kosho can be found at some gourmet grocery stores or at Asian markets.
A full ingredient list with exact amounts can be found in the recipe card below.
Pro Tip
For the crispiest wonton taco shells, fry them at 350°F (180ºC) and avoid overcrowding the pan. If the oil temperature drops too much, the shells can absorb oil and lose their signature crunch. You can also fry the shells a few hours ahead and store them uncovered at room temperature until ready to assemble.
Swaps and Substitutions
- Salmon: Steelhead trout, arctic char, or cooked shrimp can be used instead of salmon.
- Wonton wrappers: Store-bought wonton wrappers work well if you don’t want to make homemade dough.
- Yuzu kosho: If you can’t find yuzu kosho, substitute with lime zest, lime juice, and a pinch of chili flakes.
- Kewpie mayo: Regular mayonnaise can be used, though Kewpie adds more richness and umami.
- Cabbage: Napa cabbage, romaine, or pre-shredded slaw mix all work well.
Special Equipment
To make shaping the tacos easier I use these taco shell tongs (a great investment if you ask me). Otherwise shape the wonton taco shells with tongs!
How to Make Salmon Wonton Tacos with Yuzu Mayo (Step-by-Step)
In a large mixing bowl add the flour and salt. In a small mixing bowl whisk together the water and eggs until combined. Make a well in the flour then slowly add the egg mixture, stirring with a wooden spoon until completely combined. If the dough is too dry add water a teaspoon at a time.
Turn the dough out onto a clean workspace and knead the dough until it’s smooth and elastic. Return the dough to the bowl, cover with plastic wrap and let sit for another 30 minutes.
Divide the dough into two balls then flatten both into disks. Cover with a damp towel. Starting with half of the dough, roll it out until it is as thin as possible, about as thick as a piece of paper.
Dust with cornstarch and cut 4-inch circles from the dough. Stack the wrappers under a damp cloth, dusting with additional cornstarch in between each layer. Repeat with the remaining dough.
Fill a large pot with enough oil to reach 1-inches up the side of the pan. Heat oil to 350°F (180ºC). When the oil is hot, Use tongs to fold the wonton wrapper over and form in the shape of a taco shell.
Fry the wonton wrapper until golden brown and crispy, about 1 minute. Remove to a paper towel lined plate to drain and repeat with the remaining dough.
Pat the salmon dry with a paper towel. Season with salt and pepper then sprinkle 2 tablespoons of the cornstarch over the pieces and pat so that it covers all parts of the salmon. Heat a large sauté pan over medium-high heat, add olive oil and heat through.
Once the oil is hot, shake off excess cornstarch from salmon then add the salmon skin side down in the pan. Sear the salmon on each side until cooked through. Be careful that the oil doesn’t spatter, if it begins to spatter, turn the heat down to medium.
Remove the salmon from the pan to a plate then peel off the skin and break the salmon filet into pieces.
In a small bowl combine the mayonnaise and yuzu until completely combined and smooth. Cover and refrigerate until ready to use.
Fill the fried wonton tacos with cabbage, cucumber, jalapeño, salmon and avocado then top with furikake. Drizzle with the yuzu mayo and serve.
How to Serve This Recipe
- Appetizer: Serve salmon wonton tacos on a platter with extra yuzu mayo for dipping.
- Dinner: Pair with miso soup, edamame, or a cucumber salad for a light meal.
- Entertaining: Set out all the toppings and let guests build their own tacos.
- Garnishes: Top with extra jalapeño, sesame seeds, chili crisp, or fresh herbs.
How to Store This Recipe
- Cooked salmon: Store in an airtight container in the refrigerator for up to 2 days.
- Vegetables: Store prepared toppings separately in the refrigerator for up to 1 day.
- Yuzu mayo: Refrigerate in an airtight container for up to 4 days.
- Wonton shells: Store at room temperature for several hours or re-crisp in a 350°F oven for 3 to 4 minutes.
- Assembled tacos: These are best eaten immediately, since the shells soften quickly.
FAQ – Frequently Asked Questions
Can I make salmon wonton tacos ahead of time?
Yes. Prepare all the components ahead of time and store them separately. Assemble the salmon wonton tacos just before serving for the best texture.
Can I bake wonton shells for salmon wonton tacos?
Yes. Lightly brush the wonton wrappers with oil and bake at 400°F for 6 to 8 minutes until crisp and golden.
What sauce goes with salmon wonton tacos?
Yuzu mayo pairs especially well with salmon wonton tacos because it adds creamy richness and bright citrus flavor. Spicy mayo or ponzu also work well.
Are salmon wonton tacos served hot or cold?
Salmon wonton tacos are best served with warm salmon and freshly fried wonton shells, though chilled toppings help create contrast.
What other proteins can I use in salmon wonton tacos?
Shrimp, ahi tuna, crab, tofu, or shredded chicken all work well as substitutes in wonton tacos.
Other Recipes to Try
If you loved this fusion recipe, check out some of other Asian-inspired dishes the whole family will love:
- Mini Lobster Rolls with Spicy Mayo & Ponzu
- Salmon Poké with Creamy Togarashi Sauce
- Lomi-Lomi in a Yuzu Ponzu Sauce
- Crab Rangoons with Sweet Chili Dipping Sauce
Thanks for cooking with me! If you made this recipe, leave a 🌟 rating and share your thoughts or tips below. I’d love to hear from you!
Salmon Wonton Tacos with Yuzu Mayo
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Equipment:
Ingredients:
For the wonton wrappers:
- 2 cups all-purpose flour
- ½ teaspoon kosher salt
- 1 large egg
- ½ cup water, plus additional if needed
- Cornstarch, as needed
- Vegetable oil, as needed, for frying
For the crispy salmon:
- 1 pound salmon filet, cut into 2 fillets
- Kosher salt, as needed
- Freshly ground black pepper, as needed
- 3 tablespoons cornstarch, divided
- 3 tablespoons vegetable oil
For the Yuzu Mayo:
- ¼ cup Kewpie mayonnaise
- 1 tbsp Yuzu koshu
For assembly:
- 1 cup shredded green cabbage
- 1 cup diced cucumber
- 1 medium avocado, pitted, peeled and diced
- 1 medium jalapeño pepper, thinly sliced
- 1 teaspoon furikake
- ½ teaspoon sesame seeds
- Sriracha, for serving
Instructions:
For the wonton wrappers:
- In a large mixing bowl add the flour and salt. In a small mixing bowl whisk together the water and eggs until combined. Make a well in the flour then slowly add the egg mixture, stirring with a wooden spoon until completely combined. If the dough is too dry add water a teaspoon at a time.
- Turn the dough out onto a clean workspace and knead the dough until it's smooth and elastic. Return the dough to the bowl, cover with plastic wrap and let sit for another 30 minutes.
- Divide the dough into two balls then flatten both into disks. Cover with a damp towel. Starting with half of the dough, roll it out until it is as thin as possible, about as thick as a piece of paper.
- Dust with cornstarch and cut 4-inch circles from the dough. Stack the wrappers under a damp cloth, dusting with additional cornstarch in between each layer. Repeat with the remaining dough.
- Fill a large heavy bottomed pot or cast iron pan with enough oil to reach 1-inch up the side of the pan. Heat oil to 350°F (180ºC). When the oil is hot, Use tongs to fold the wonton wrapper over and form in the shape of a taco shell.
- Fry the wonton wrapper until golden brown and crispy, about 1 minute. Remove to a paper towel lined plate to drain and repeat with the remaining dough.
For the crispy salmon:
- Pat the salmon dry with a paper towel. Season with salt and pepper then sprinkle 2 tablespoons of the cornstarch over the pieces and pat so that it covers all parts of the salmon. Heat a large sauté pan over medium-high heat, add the oil and heat through.
- Once the oil is hot, shake off excess cornstarch from salmon then add the salmon skin side down in the pan. Sear the salmon on each side until cooked through. Be careful that the oil doesn’t spatter, if it begins to spatter, turn the heat down to medium.
- Remove the salmon from the pan to a plate then peel off the skin and break the salmon filet into pieces. Pour the ponzu over the top of the salmon.
For the yuzu mayo:
- In a small bowl combine the mayonnaise and yuzu until completely combined and smooth. Cover and refrigerate until ready to use.
For assembly:
- Fill the fried wonton tacos with cabbage, cucumber, jalapeño, salmon and avocado then top with furikake. Drizzle with the yuzu mayo and serve.
Watch this Recipe
Notes:
For the crispiest wonton taco shells, fry them at 350°F and avoid overcrowding the pan. If the oil temperature drops too much, the shells can absorb oil and lose their signature crunch. You can also fry the shells a few hours ahead and store them uncovered at room temperature until ready to assemble.
Nutrition:
Calories: 188kcal | Carbohydrates: 16g | Protein: 9g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 29mg | Sodium: 122mg | Potassium: 261mg | Fiber: 2g | Sugar: 0.5g | Vitamin A: 71IU | Vitamin C: 5mg | Calcium: 14mg | Iron: 1mg
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