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Cedar Bay Orange Ginger Salmon Nachos

Orange Ginger Salmon Nachos with Mango Pineapple Orange Salsa - Cedar Bay Blogger Challenge

Orange Ginger Salmon Nachos with Mango Pineapple Orange Salsa 
Cedar Bay Blogger Recipe Challenge
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Course: Appetizer
Cuisine: Asian Influenced
Keyword: Orange Ginger Salmon Nachos with Mango Pineapple Orange Salsa
Prep Time: 10 minutes
Cook Time: 18 minutes
Servings: 12
Author: athomewithrebecka


  • 1 24 oz Cedar Bay Grilling Company Applewood with Orange & Ginger Cedar Planked Atlantic Salmon
  • 1 12 ounce package wonton wrappers 12
  • 1 ½ cups vegetable oil for frying wontons
  • 1 cup chopped mango
  • ¼ cup chopped white onion
  • ½ cup fresh chopped pineapple
  • 1 tablespoon sweet orange marmalade
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon fresh orange juice
  • 1 tablespoon sweet Mirin rice vinegar
  • 1 teaspoon fresh grated ginger
  • 1 tablespoon fine chopped jalapeño add more for more heat to taste
  • 1 teaspoon chopped cilantro more for garnish
  • ½ cup queso blanco with jalapeños


  • Heat Grill following the Cedar Bay Grilling Company instructions found on the back of the package
  • Open Cedar Bay Grilling Planked Salmon product. Drain. Place planked salmon directly on the hot grill and cook for 18 minutes.
  • While salmon is cooking, heat oil in a large saucepan and cook 12 individual wonton sheets until crispy and browned (about 2 minutes). turn them several times to prevent overcooking. Drain on a paper towel. Set aside until ready to plate
  • Salsa: In a medium mixing bowl combine mango, pineapple, onion, orange marmalade, lemon juice, orange juice, mirin vinegar, ginger, jalapeño, and cilantro. Stir to combine. Set aside until ready to plate
  • Remove cooked salmon from the grill. Using a fork, flake salmon into large pieces
  • Build Nachos
  • Lay a cooked wonton on a plate. Add a teaspoon of salsa. Add flaked salmon and top with a little more salsa. Crumble queso Blanco over the top and season with Furikake rice seasoning or toasted sesame seeds


1. I used a cookie sheet to transport the planked salmon to the grill to keep drips at a minimum
2. Be sure to check on the salmon from time to time to keep from having any flair-ups. I didn't have issues with flair-ups but checked the hot grill several times just to be sure.
By Rebecka Evans