Teriyaki Salmon Bundles Recipe

Teriyaki Salmon Bundles Recipe
Teriyaki Salmon Bundles Recipe photo by Taste of Home
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Teriyaki Salmon Bundles Recipe

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If you're bored with the same old appetizers, give this one a try. I serve the little salmon bundles on skewers for easy dipping. Standing them in a small vase filled with table salt creates a festive presentation. —Diane Halferty, Corpus Christi, Texas
MAKES:
32 servings
TOTAL TIME:
Prep: 30 min. Bake: 20 min.
MAKES:
32 servings
TOTAL TIME:
Prep: 30 min. Bake: 20 min.

Ingredients

  • 4 tablespoons reduced-sodium teriyaki sauce, divided
  • 1/2 teaspoon grated lemon peel
  • 2 tablespoons lemon juice
  • 1-1/4 pounds salmon fillet, cut into 1-inch cubes
  • 1 package (17.3 ounces) frozen puff pastry, thawed
  • 2/3 cup orange marmalade

Directions

Preheat oven to 400°. In a large bowl, whisk 2 tablespoons teriyaki sauce, lemon peel and lemon juice. Add salmon; toss to coat. Marinate at room temperature 20 minutes.
Drain salmon, discarding marinate. Unfold puff pastry. Cut each sheet lengthwise into 1/2-in.-wide strips; cut crosswise in half. Overlap two strips of pastry, forming an X. Place a salmon cube in the center. Wrap pastry over salmon; pinch ends to seal. Place on a greased baking sheet, seam side down. Repeat. Bake 18-20 minutes or until golden brown.
In a small bowl, mix marmalade and remaining teriyaki. Serve with salmon bundles. Yield: 32 appetizers (3/4 cup sauce).
Originally published as Teriyaki Salmon Bundles in Taste of Home Christmas Annual Annual 2015, p19

  • 4 tablespoons reduced-sodium teriyaki sauce, divided
  • 1/2 teaspoon grated lemon peel
  • 2 tablespoons lemon juice
  • 1-1/4 pounds salmon fillet, cut into 1-inch cubes
  • 1 package (17.3 ounces) frozen puff pastry, thawed
  • 2/3 cup orange marmalade
  1. Preheat oven to 400°. In a large bowl, whisk 2 tablespoons teriyaki sauce, lemon peel and lemon juice. Add salmon; toss to coat. Marinate at room temperature 20 minutes.
  2. Drain salmon, discarding marinate. Unfold puff pastry. Cut each sheet lengthwise into 1/2-in.-wide strips; cut crosswise in half. Overlap two strips of pastry, forming an X. Place a salmon cube in the center. Wrap pastry over salmon; pinch ends to seal. Place on a greased baking sheet, seam side down. Repeat. Bake 18-20 minutes or until golden brown.
  3. In a small bowl, mix marmalade and remaining teriyaki. Serve with salmon bundles. Yield: 32 appetizers (3/4 cup sauce).
Originally published as Teriyaki Salmon Bundles in Taste of Home Christmas Annual Annual 2015, p19

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