Let’s get started!

Preheat oven to 350F, line a tray with parchment paper and set aside.

Cut each Hawaiian roll into 4 and evenly spread on the tray. Drizzle with olive oil and dust with italian seasoning and dried parsley. Bake for 8 minutes.

In a bowl, mix together the cream cheese, soy sauce, oyster sauce, rosemary, basil, and onion powder until soft. Drain the salmon can and mix that in along with the chopped green onion.

Add a dollop on top of each toast slice. You can bake for another 5 minutes or simply enjoy as is!

These make for the perfect appetizer and come together so quickly for something so fancy!

Check out the video on how to make it:

 

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Salmon Rangoon Toast

These mini salmon rangoon toasts are crispy, creamy, and packed with flavor—golden toast topped with a savory salmon and cream cheese mixture, finished with just the right crunch.

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Prep Time 15 minutes mins

Cook Time 8 minutes mins

Total Time 23 minutes mins

Servings 42 mini toasts

Ingredients

  

• half a pack of Hawaiian rolls
• olive oil
• italian seasoning
• dried parsley

Salmon Rangoon

• 8 oz cream cheese
• 1 tsp soy sauce
• 1 tsp oyster sauce
• 1 tsp onion powder
• 1 tsp rosemary
• 1 tsp basil
• 1 can salmon
• 2 tbsp green onion

Instructions

 

• Preheat oven to 350F, line a tray with parchment paper and set aside.
• Cut each Hawaiian roll into 4 and evenly spread on the tray. Drizzle with olive oil and dust with italian seasoning and dried parsley. Bake for 8 minutes.
• In a bowl, mix together the cream cheese, soy sauce, oyster sauce, rosemary, basil, and onion powder until soft. Drain the salmon can and mix that in along with the chopped green onion.
• Add a dollop on top of each toast slice. You can bake for another 5 minutes or simply enjoy as is!