Wild Recipes

Salmon Nachos

Latest posts by Lindsey Bartosh (see all)
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A few years ago, I went on a vacation to Hawaii. The first night there I ordered poke nachos. I ate poke nachos almost every day of the vacation. When I think back to that trip, I have clips in my brain of rolling waves, sea breezes dusting salt on my lips, and the bursting flavor from those poke nachos. I thought about them so often I recreated a home version that can be used with whatever fish is biting on the end of my line: saltwater salmon, Kokanee, rainbow trout, brown trout, striped bass.

These nachos require a little extra effort with the homemade wonton chips, but the final plate is worth all the time spent standing over the fryer. Topped with a lightly smoked fish of your choosing, seaweed salad, creamy avocado, and crunchy cucumber, the flavors splash between salty, sweet, sour, and even a touch of bitter. 

Serving Size: 6-8

Time to make: 1-2 hours

Equipment: Smoker

Also works with: Trout

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Salmon Nachos

Recipe by Lindsey Marshall
0.0 from 0 votes
Course: Wild RecipesCuisine: AmericanDifficulty: Moderate
Servings

6

servings
Prep time

45

minutes
Cooking time

45

minutes

These nachos require a little extra effort with the homemade wonton chips, but the final plate is worth all the time spent standing over the fryer. Topped with a lightly smoked fish of your choosing, seaweed salad, creamy avocado, and crunchy cucumber, the flavors splash between salty, sweet, sour, and even a touch of bitter. 

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Ingredients

  • 2-3lb salmon fillet, skin-on

  • 3 tablespoons soy sauce

  • 1 tablespoon sesame oil

  • 1 teaspoon garlic powder

  • 1 teaspoon ground ginger

  • 1 teaspoon onion powder

  • 2 tablespoons mirin

  • Wonton wrappers

  • Neutral oil for deep frying

  • Seaweed salad, pre-made

  • 2 avocados

  • 1 cucumber

  • 1 bunch green onions/scallions

  • Spicy Mayo
  • 1/2 cup mayonnaise

  • 2 tablespoons sriracha

  • 2 teaspoons soy sauce

  • 2 teaspoons rice vinegar

  • Sweet Soy Sauce
  • 1/2 cup mirin

  • 4 tablespoons white sugar

  • 3 tablespoons vodka

  • 1/2 cup soy sauce

Preparation

  • Smoking the Salmon
  • Preheat the smoker to 450. Add your favorite wood for fish, I prefer a fruit wood such as cherry.
  • In a small bowl, mix together soy sauce, sesame oil, garlic and onion powders, ground ginger, and mirin.
  • Massage the soy sauce mixture into the salmon, taking care to coat all the fish’s surface.
  • Place salmon skin side down on smoker.
  • Smoke for thirty minutes for a two and half to three inch thick piece of fish. Smoker time will vary depending on fish thickness. (I set a timer for 22 minutes and began checking the salmon for “doneness” at this time every few minutes.)
  • Wonton Chips
  • Fill a ceramic Dutch oven, or whatever heavy bottomed pot you have on hand, and add enough oil to be about two inches deep.
  • You need a high heat oil, such as vegetable or canola, for frying.
  • Heat the oil over medium high heat until it reaches 360 degrees.
  • Place three to four chips in the hot oil and let cook for about one minute. Flip and let them finish on the second side for about thirty seconds
  • Place the cooked chips on a paper towel to drain
  • Spicy Mayo
  • In a small bowl, whisk together the mayonnaise, sriracha, soy sauce and rice wine vinegar.
  • Sweet Soy Sauce
  • In a small sauce pan, bring to a gentle boil the mirin, sugar and vodka. 
  • Cook until the sugar has completely dissolved.
  • Add the soy sauce and reduce to a simmer.
  • Reduce sauce for five to seven minutes, until just starting to thicken.
  • Compiling the Salmon Nachos
  • To a bowl add a handful of the wonton chips.
  • Add about a half cup of seaweed salad, some thinly sliced cucumbers, and some diced avocados.
  • Flake the smoked salmon into bite size pieces and add about a cup on top of the seaweed salad.
  • Top with diced green onions.
  • Drizzle a few tablespoons each of the spicy mayo and the sweet soy sauce. 
  • Dig in!

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Lindsey Bartosh

Lindsey Bartosh lives in southeastern Utah where she spends her time hiking, biking, hunting, and fishing. She runs a website, huntingandcooking.com, and also a weekly radio show about seeking, pursuing, and processing wild game.

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