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Teriyaki Salmon Bundles

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 the skewers in a small vase filled with table salt creates a festive presentation. —Diane Halferty, Corpus Christi, Texas
  • Total Time
    Prep: 30 min. Bake: 20 min.
  • Makes
    32 appetizers (3/4 cup sauce)


  • 4 tablespoons reduced-sodium teriyaki sauce, divided
  • 1/2 teaspoon grated lemon zest
  • 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


  • Preheat oven to 400°. In a large bowl, whisk 2 tablespoons teriyaki sauce, lemon zest and lemon juice. Add salmon; toss to coat. Marinate at room temperature 20 minutes.
  • Drain salmon, discarding marinade. Unfold puff pastry. Cut each sheet lengthwise into 1/2-in.-wide strips; cut strips crosswise in half. Overlap 2 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 until golden brown, 18-20 minutes.
  • In a small bowl, mix marmalade and remaining teriyaki. Serve with salmon bundles.
Nutrition Facts
1 appetizer with about 1 teaspoon sauce: 120 calories, 6g fat (1g saturated fat), 9mg cholesterol, 93mg sodium, 13g carbohydrate (4g sugars, 1g fiber), 4g protein.
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