Wild Recipes

Salmon Rangoon

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Let’s talk about salmon! 

Salmon is one of the world’s most nutritious foods. Not only is this fish jam-packed with nutrients but it may also even reduce certain risk factors for several different diseases.

Salmon is one of the best sources of omega-3 fatty acids and unlike most other fats, omega-3 fats are considered “essential,” meaning you must get them from your diet since your body cannot create them.

Salmon is rich in high-quality protein and just like omega-3 fats, protein is another essential nutrient that you must get from your diet. Protein plays a number of important roles in the body, including helping your body heal after injury, protecting bone health, and maintaining muscle mass during weight loss and as you get older. 

Speaking of getting older, Salmon also contains a compound called Astaxanthin (which is what gives salmon its red hue) astaxanthin has a wide range of health benefits from reducing inflammation in the body, to decrease in oxidative stress, and even protecting against the build-up of fatty plaque in the arteries but astaxanthin may even help prevent skin damage and help keep you looking younger.

Salmon is also an excellent source of vitamin B12, niacin, vitamin B6, riboflavin, pantothenic acid, thiamin and folic acid. 

So I think it’s safe to consider Salmon an absolute super food that just so happens to taste incredible and if given the opportunity a blast to catch too! 

Looking for more salmon recipes? Try out this Honey Mustard Salmon!

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Salmon Rangoon

Recipe by Katie Wiley
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Course: Wild Recipes


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  • 8 oz. canned salmon

  • 8 oz. cream cheese, softened

  • 1/8 tsp. garlic powder

  • 2 small green onions (whites and greens), finely sliced

  • Thin wonton wrappers

  • Sweet chili dipping sauce for dipping Rangoons


  • Heat oil to 375°F.
  • Combine cream cheese, salmon, garlic powder, and scallions in a medium bowl and fold with a spoon.
  • Lay one wonton wrapper out on a cutting board and place a small amount of filling in the center (about 1 1/2 teaspoons).
  • Moisten the edges with a wet fingertip, then seal by pushing the four edges in towards the center (you can also just fold over to make a triangle shape).
  • Carefully add rangoons to the oil, flipping them constantly until crisp and golden brown on all sides, about 2-3 minutes.
  • Transfer to a rack or paper towel-lined plate to drain
  • Season with salt and additional green onions, and serve immediately with a sweet chili dipping sauce.

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Katie Wiley

Katie Wiley, also known as The Kitchen Wild has a strong drive to share with the world how simple, fun, and delicious foraging for wild foods can be. She calls the picturesque central Oregon coast home, and lives only a short walk from the Pacific Ocean and Alsea Bay so she’s never far from some of the most delicious and fun-to-gather foods on the planet. Whether she’s pulling up pots of Dungeness crab, catching crawfish with her bare hands or raking for cockle clams she always has her husband and three children right by her side on these adventures and hopes to inspire you to do the same.

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