Sesame Salmon Wonton Soup
By Emma
Certified Culinary Professional
•
Recipe tested & approved
Wonton soup with lean ground pork and oyster sauce, simmered in a ginger-soy broth with snow peas. Salmon fillets coated in toasted black sesame seeds, pan-seared to golden. The broth is fragrant with garlic, red onion, and a hint of chili paste. Wontons are handmade, some frozen for later use. Garnished with fresh cilantro leaves. A balance of tender wontons, crisp vegetables, mild spicy heat, and nutty salmon crust.
Prep:
45 min
Cook:
25 min
Total:
Servings:
4 servings
#soup
#salmon
#wonton
#Asian fusion
#comfort food
Wontons packed with pork and mushrooms. Not just black-and-white—pork swapped in for veal, mushrooms chopped with less precision, for something heartier. Chili garlic sauce instead of straight sambal for tang plus spice. Freeze extras flat for later chaos-free cooking. Broth builds flavor gradually from ginger, garlic, and red onion slow-sweat, warmed with soy and sesame oils, spiked with a little heat. Snow peas sliced thinner, crisp and sweet. Salmon coated in black sesame seeds, not regular, for deeper color and nutty snap. Cooked quickly in a hot pan, almost like searing a steak, waiting until the crust sets, juices sealed in. Herbs fresh and green. Soup is layered but not fussy, loud but not overwhelming. Clean, simple. Ready when you are.
Ingredients
Wontons
- 4 medium white mushrooms, roughly chopped
- 225 g (1/2 lb) lean ground pork
- 12 ml (4 tsp) oyster sauce
- 3 ml (3/4 tsp) chili garlic sauce (or sambal oelek)
- 36 wonton wrappers, thawed (about half a 454 g pack)
Broth
- 1 small red onion, thinly sliced
- 3 cloves garlic, minced
- 20 ml (4 tsp) freshly grated ginger
- 25 ml (1 2/3 tbsp) olive oil
- 1 liter (4 cups) chicken stock
- 25 ml (1 2/3 tbsp) soy sauce
- 7 ml (1 1/2 tsp) toasted sesame oil
- 3 ml (3/4 tsp) chili garlic sauce
- 100 g (3 1/2 oz) snow peas, trimmed and sliced
- Fresh cilantro leaves for garnish
- Salt and black pepper to taste
Salmon
- 320 g (11 oz) salmon fillets, skin on or off, cut into 4 pieces
- 12 ml (4 tsp) black sesame seeds
About the ingredients
Using pork keeps filling moist but firm, lean cuts avoid greasiness. Mushroom type matters—white buttons for subtle earthiness. Oyster sauce altered slightly, reduced by a quarter to keep salt balance with soy sauce in broth. Chili garlic sauce replaces sambal for more balance—less fiery, more complex. Wontons can be frozen, arranged single layer, wrapped well so no cravings for takeout later. Broth relies on good quality chicken stock; homemade or low sodium store-bought both work. Toasted sesame oil finishing, never cook too long or aroma diminishes. Snow peas should be snappy, thinly sliced to soften just slightly. Fresh cilantro is must; no dried substitute. Salmon seeds swapped for black for visual punch and crunch variation.
Method
Wontons
- Chop mushrooms finely in a food processor. Add pork, oyster sauce, and chili sauce. Pulse briefly until mixture just combined. Avoid overmixing.
- Spoon about 4 ml (3/4 tsp) filling onto each wonton wrapper. Wet edges with water, fold to form a pouch, pinch tightly to seal. Reserve 12 for soup, freeze remaining on parchment in single layer until solid, then transfer to bag; keep up to 3 months.
- Bring salted water to boil. Cook wontons 4-6 minutes until wrappers turn tender but not mushy. Drain, toss lightly with oil to prevent sticking. Set aside.
Broth
- Heat olive oil in saucepan medium heat. Sauté onion, garlic, and ginger until soft and fragrant, about 5-6 minutes, stirring often.
- Pour in chicken stock, add soy sauce, sesame oil, chili sauce. Bring to simmer.
- Add snow peas, cook 4-5 minutes until crisp-tender. Adjust seasoning with salt and pepper.
Salmon
- Coat salmon pieces evenly with black sesame seeds, pressing gently.
- Heat non-stick skillet over medium-high. Place salmon skin-side down if skin on. Cook 3 minutes each side or until salmon is opaque and sesame crust golden.
- Season with salt and pepper. Remove from heat.
Assembly
- Ladle broth into bowls.
- Nestle 3 wontons per bowl.
- Place a salmon piece on top gently.
- Scatter fresh cilantro leaves over the soup.
Cooking tips
Mushrooms pulsed quickly in food processor for chunkier texture. Seal wontons with damp fingers, firm pinch to prevent leaks. Freeze extras on parchment then bagged. Boil wontons just enough to cook filling and soften wrappers. Sauté base veggies low and slow to coax sweetness, careful not to burn garlic. Simmer broth while prepping garnishes. Snow peas added late for crunch, no mush allowed. Salmon crust pressed carefully, pan hot before placing fillets, cook about 3 minutes per side depending on thickness, skin acts as barrier if left on. Salt and pepper last step. Assemble bowls hot. Avoid cold bowls—soup chills fast. Don’t overcrowd pan cooking salmon; do in batches if necessary. Cilantro fresh, added at service for scent and freshness. Wonton soup can be served immediately or kept warm briefly on lowest heat without losing wonton texture.
Chef's notes
- 💡 Wontons filled with pork and mushrooms. Mushroom chopping matters. Use white buttons for a nice earthy flavor. Freeze extras when possible. Very helpful.
- 💡 Salmon preparation is key. Use black sesame seeds, adds crunch. Cook skin-side down for a barrier to the heat. High pan temp is important, ensures good crust.
- 💡 Broth should simmer. Cook garlic & onion low and slow for flavor. Ginger adds punch, but don’t skimp on sesame oil. Fresh stock is best, enhance taste.
- 💡 Snow peas need careful handling. Trim and slice thin for crunch. Add late in broth process, keeps them bright. Not too mushy. Fresh cilantro is essential.
- 💡 Assemble soup quickly. Hot bowls keep temperature. Ladle broth, add wontons, place salmon on top. Garnish last minute with cilantro. Serve promptly for best results.
Common questions
How can I store wontons?
Freeze unused ones flat on parchment. Once solid, transfer to a bag. Keep up to 3 months. For later cravings.
Can I use different meats?
Yes, ground chicken or turkey work well. But texture changes. Pork holds moisture better, keep that in mind.
What to do if broth's too salty?
Add water carefully to balance. Or add more snow peas. Can help dilute strong flavors.
How long does the soup last?
Refrigerate leftovers for 2-3 days. Reheat gently. Avoid boiling, it affects wontons.
