Salmon Poke Nachos
Ingredients
Method
- Preheat your oven to 350°F and lightly spray two baking sheets with olive oil. Cut each wonton wrapper diagonally to form triangles.
- Arrange the wonton triangles in a single layer on the prepared baking sheets. Bake on the middle rack for 8 minutes, then remove from the oven and give them a light spritz of olive oil. Return to the oven and bake for another 4 to 6 minutes, until golden and crispy. If you like, sprinkle a pinch of salt over the chips right after spraying.
- While the chips bake, make the poke sauce. In a medium bowl, combine the minced garlic, grated ginger, mirin, soy sauce, Meyer lemon juice, toasted sesame oil, rice vinegar, and the thinly sliced white parts of the scallions. Stir well to blend.
- Add the diced salmon to the bowl and toss gently to coat. Cover and refrigerate for 10 to 15 minutes to allow the flavors to meld. Use this time to prep your toppings.
- Once the wonton chips are done, transfer them to a serving platter. Top with the marinated salmon, diced pineapple, sliced jalapeño, diced avocado, sesame seeds, and the green scallion slices. Finish with a drizzle of spicy mayo and serve immediately.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Why You’ll Love These Salmon Poke Nachos
Let me tell you about the first time I made Salmon Poke Nachos. It was a lazy Saturday afternoon, and I had friends coming over for a casual BBQ. I wanted something that felt special but wouldn’t keep me stuck in the kitchen while everyone else was hanging out on the patio. You know that feeling, right?
I had been seeing sushi nachos pop up on menus everywhere, from Yard House to fancy fusion places. And I thought, why can’t I make this at home? Turns out, you absolutely can. And it’s way easier than you’d think.
These salmon poke nachos are everything you want in a party appetizer. They’re bright and fresh, with that creamy avocado and spicy mayo contrast. They’re crunchy from the wonton chips. And they come together in about 35 minutes, most of which is just waiting for the salmon to marinate.
Plus, there’s no oven heat blasting your kitchen on a warm spring day. Well, okay, there’s a little oven time for the chips. But it’s quick. And totally worth it.
Here’s what makes this recipe a winner:
- No cooking required for the main protein – just dice and marinate
- Totally customizable – swap the fresh salmon for cooked shrimp if raw fish makes you nervous
- Perfect for sharing – it’s a poke bowl appetizer in nacho form
- Spring party food at its finest – light, vibrant, and impressive
I remember serving these at a Memorial Day potluck last year. I brought a big platter of these salmon poke nachos, and they were gone in fifteen minutes. People kept coming back for more, asking where I got them. When I said I made them, you should have seen their faces.
Ingredients You’ll Need
The beauty of this recipe is that the ingredient list is short, but every component pulls its weight. Let’s walk through what you’ll need and why each thing matters.
For the Wonton Chips
You’ll start with square wonton wrappers. These little guys are the foundation of your sushi nachos. They’re thin, delicate, and when baked with a little olive oil spray, they puff up into these golden, crispy little clouds. Trust me on this – the texture is everything.
I like to cut each wrapper diagonally into triangles. It gives you more surface area for toppings and makes them look like actual nacho chips. Plus, the triangles fit together nicely on a platter.
For the Salmon Poke
The star of the show is sushi-grade salmon. This is non-negotiable, okay? You’re eating it raw, so you need the good stuff. I get mine from the fish counter at Whole Foods or sometimes Trader Joe’s. Just ask the fishmonger if it’s sushi-grade. They’ll know what you mean.
The marinade is where the magic happens. You’ll combine mirin, low-sodium soy sauce, Meyer lemon juice, toasted sesame oil, and rice vinegar. Plus a little garlic and fresh ginger for that aromatic kick. The scallions do double duty – the white parts go into the marinade, and the green parts become a garnish.
For the Toppings
This is where you can have some fun. The recipe calls for pineapple, jalapeño, California avocado, sesame seeds, and spicy mayo. The pineapple adds a pop of sweetness that cuts through the rich salmon. The jalapeño brings heat. The avocado? Well, it’s creamy perfection.
And that spicy mayo? It’s just mayo mixed with sriracha. I usually make a little extra because people always want more.
How to Make Salmon Poke Nachos
Alright, let’s get into the actual process. I’ll walk you through each stage, and I promise, it’s simpler than it sounds.
Tips for Perfect Wonton Chips
The wonton chips are the backbone of this dish. If they’re soggy, the whole thing falls apart. So let’s get them right.
Start by preheating your oven to 350°F. Lightly spray two baking sheets with olive oil spray. Cut each wonton wrapper diagonally to form triangles. Arrange them in a single layer on the baking sheets. Don’t overcrowd – they need space to crisp up.
Bake them on the middle rack for 8 minutes. Then pull them out, give them a light spritz of olive oil spray, and return them to the oven for another 4 to 6 minutes. You’re looking for golden brown edges and a firm, crispy texture.
Here’s a tip I learned the hard way: if you want a little extra flavor, sprinkle a pinch of salt over the chips right after that second spray. It makes a difference.
Let them cool completely before you start layering. They’ll continue to crisp up as they cool.
How to Marinate the Salmon
While your chips are baking, you can prep the salmon. This is where the poke style nacho plate really comes together.
In a medium bowl, combine the minced garlic, grated fresh ginger, mirin, low-sodium soy sauce, Meyer lemon juice, toasted sesame oil, rice vinegar, and the thinly sliced white parts of the scallions. Give it a good stir to blend everything together.
Now, take your sushi-grade salmon and dice it into small cubes. About half-inch pieces work well. Add the salmon to the bowl and toss gently to coat. You don’t want to break up the fish, just make sure every piece gets some of that marinade love.
Cover the bowl and refrigerate for 10 to 15 minutes. This is the perfect time to prep your toppings. Dice the avocado, chop the pineapple, slice the jalapeño into thin rings. Everything should be ready to go when the salmon is done marinating.
Assembling the Nachos
This is the fun part. Once your wonton chips are done and cooled, transfer them to a serving platter. I like to use a large white platter – it makes the colors pop.
Top the chips with the marinated salmon, diced pineapple, sliced jalapeño, diced avocado, sesame seeds, and the green scallion slices. Finish with a generous drizzle of spicy mayo.
Serve immediately. I cannot stress this enough. These are best enjoyed right away while the chips are still crunchy. If they sit too long, the moisture from the toppings will start to soften them.
Variations and Substitutions
One of the things I love about this recipe is how flexible it is. Here are some ways you can make it your own.
Protein Swaps
If you’re not comfortable with raw salmon, you can use cooked shrimp or even ahi tuna as a substitute. Just make sure the tuna is also sushi-grade if you’re eating it raw. For a completely cooked version, try grilled chicken or tofu.
Dietary Adaptations
To make this gluten-free, swap the wonton wrappers for rice paper chips or use gluten-free soy sauce. The recipe already uses low-sodium soy sauce, so you’re halfway there.
For a dairy-free version, just make sure your spicy mayo is made with a vegan mayo. Most store-bought mayo is already dairy-free, but it’s worth checking the label.
Topping Ideas
Feel free to get creative with your toppings. Some other great options include cucumber slices, edamame, or a sprinkle of furikake for extra umami. You could also add a little wasabi to the spicy mayo for an extra kick.
Storage and Leftovers
Look, I’m going to be honest with you. These salmon poke nachos are best eaten fresh. The wonton chips just don’t hold up well once they’re topped. But if you have leftovers, here’s what to do.
Store the components separately. Keep the marinated salmon in an airtight container in the fridge for up to 24 hours. The wonton chips can be stored in a separate airtight container at room temperature for a day or two. The avocado won’t keep well once cut, so try to use it all.
When you’re ready to enjoy the leftovers, just re-crisp the chips in a 350°F oven for a few minutes, then assemble fresh toppings. It’s not quite the same as the first time, but it’s still pretty good.
Frequently Asked Questions
Make Them Your Own
I hope you give these salmon poke nachos a try. They’re the kind of dish that makes you look like a rockstar host without spending all day in the kitchen. And honestly, that’s my favorite kind of recipe.
Whether you’re serving them at a spring BBQ, a game day party, or just a casual dinner with friends, they’re guaranteed to impress. The combination of crispy wonton chips, fresh salmon, and creamy avocado is just unbeatable.
And if you’re feeling nervous about handling raw fish, just remember: buy the best quality you can find, keep everything cold, and serve it right away. You’ve got this.
I’d love to hear how yours turn out. Tag me on Pinterest when you make them – I’m always looking for inspiration from this amazing community. Save this recipe on Pinterest so you can find it easily next time you need a show-stopping appetizer.
Go on, be the hero of your next party. These salmon poke nachos are waiting for you.
Source: Nutritional Information
