Appetizer,  Food,  Healthy

Baked Salmon Eggrolls

March 15, 2011 /

As promised folks, this is the first post of me “recipes to come…” list from my Great Food for Great Friends post. I can hardly sit still right now because I am getting so excited for my California trip. I leave tomorrow at 4:30pm. It is getting so close! The only bad part is that means that I won’t be posting anything for a while on my blog :-(. BUT, you better bet (“You better you better you bet, oooo-ooo” – The Who) that I will have lots of pictures and stories to share when I get back!

Anyways, this recipe is Priscilla’s Baked Salmon Eggrolls that I saw on her blog a few weeks ago. She knows what a salmon lover I am, so this was just perfect when I saw it! These eggrolls were actually really easy to make and they were SO delicious! I was trying to explain them in my previous post…I will try and do a better job here. They were crunchy just like an eggroll should be, but crunchy in a baked way instead of fried way. It was more of a break crunch than a crackle crunch, haha if that makes any sense :-P. The inside had such a great flavor and with Priscilla’s suggestion to not cook the salmon all the way ended up making the fish moist and so delicious in the eggroll!

Ingredients for Baked Salmon Eggrolls:

  • 3/4 lbs Sockeye Salmon
  • 1 tablespoon teriyaki sauce
  • 1 onion, sliced (I used a shallot)
  • 1 – 12oz package of broccoli slaw
  • 1 tablespoon peanut or canola oil
  • 1 teaspoon sesame oil
  • red pepper flakes
  • 1 tablespoon Thai basil (I omitted this portion because I couldn’t find Thai Basil 🙁 )
  • 1 tablespoon white wine or sherry (I used white wine)

Preheat your oven to 400º.

I used an oval fish grilling pan because it was cold and I couldn’t use the grill. Priscilla’s recipe says to use a grill, that was the best I could do!

Rinse your salmon and pat it dry with a paper towel. Spread it with teriyaki sauce. Grill for about 5 minutes, skin side down. Priscilla gave a great tip here…One way to tell the fish is done enough is when a white substance (fat) begins to appear on the flesh. Another way is if the fish flakes under gentle pressure from a spatula. DO NOT over cook your fish. It should still be moist and it is actually better to undercook it. It will be going inside the eggroll to be baked as well. Remove the fish from the grill and set aside to cool.

(I know this looks like more than 3/4lbs and that is because it is! I used this in both my eggrolls and pot stickers)

Heat a skillet with peanut/canola oil, sesame oil, and sprinkle of the red pepper flake over medium-high heat. Add the shallots, saute for a minute and then add your broccoli slaw. Continue to cook for about 5 minutes until the vegetables are softened.

Using a fork gently press down on the salmon to flake off pieces. It should separate from the skin very easily. Place the pieces of fish on top of the vegetables. Priscilla says that you can add the crisp pieces of the skin if you like, I am not a fan of the skin but I know some people are! So feel free if you like!

Lay out your eggroll skins in front of you so that they look like a diamond. Take one eggroll skin at a time and place a scoop of the mixture in the middle. Spread out the filling so it is about 2″ long by 1″ wide. First fold one triangular end over the stuffing and then fold in the two sides, using your fingers to company the stuffing and roll up. Lightly brush with water to seal.

Priscilla suggested to line the cookie sheet with parchment paper to cook the eggrolls on in the oven. I did use a piece of parchment for my prep, but I did not use it to bake the eggrolls on. I have really bad luck with parchment paper burning in my oven especially when it is 400º or higher. I just sprayed the sheet with cooking spray and then also sprayed the eggrolls too. Bake the rolls for 20 minutes and then turn the eggrolls over and bake for another 10 minutes or until golden brown.


I am not sure why that one has a hole in it haha…it was delicious anyways! It was crispy and healthy and delicious! Thank you Priscilla for the AWESOME recipe. I am definitely keeping this one in my recipe book for later use. NomNom central right here folks! 😀

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