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These Salmon Lettuce Wraps are a fresh, fast, and flavorful meal that feels both light and deeply nourishing. Perfectly cooked salmon is tossed in a vibrant glaze and tucked into crisp lettuce cups for a satisfying contrast. This recipe is ideal for a quick weeknight dinner or a special casual lunch.

Why You’ll Love This Salmon Lettuce Wraps

Quick & Easy: Ready in about 25 minutes with minimal cleanup.
Balanced Flavors: Warm glazed salmon meets cool, crisp lettuce.
Light Yet Filling: Protein-packed salmon keeps you satisfied.
Customizable: Easily adjust spice levels and add-ins.

Ingredients & Tools

450 g salmon fillet, skinless
8-10 large butter or romaine lettuce leaves
2 tbsp soy sauce (or tamari for gluten-free)
1 tbsp sriracha
1 tbsp honey or maple syrup
1 tbsp fresh lime juice
2 tsp sesame oil
2 cloves garlic, minced
1 tsp fresh ginger, grated
1 small red bell pepper, finely diced
2 spring onions, thinly sliced
1 tbsp fresh cilantro, chopped
1 tbsp toasted sesame seeds

Tools: A medium-sized bowl, a small bowl for the sauce, a sharp knife, a baking sheet or large skillet.

Notes: Use fresh, bright salmon fillets and don’t skip the fresh ginger and garlic for the best flavor.

Nutrition (per serving)

Calories:	285 kcal
Protein:	25 g
Fat:	12 g
Carbs:	15 g
Fiber:	3 g

Serves: 4 | Prep Time: 15 minutes | Cook Time: 10 minutes | Total Time: 25 minutes

Before You Start: Tips & Ingredient Notes

Choosing Your Salmon. I highly recommend using skinless, center-cut fillets for this recipe. They cook evenly and are easy to flake. If your salmon has skin, you can easily remove it with a sharp knife, or cook it skin-side down first and then flake the flesh away.
The Lettuce Cup Conundrum. The best lettuce for wraps is one that’s both sturdy and pliable. Butter lettuce is my top pick for its sweet, tender leaves, but large romaine hearts work wonderfully too for a more robust crunch. Avoid iceberg if you can—it can be too brittle and sometimes shatter when you try to fold it.
Get Your Mise en Place. This recipe comes together fast, so having all your ingredients prepped—the sauce mixed, the veggies diced—before you start cooking is a game-changer. It prevents you from burning the garlic while you frantically juice a lime. I’ve been there!
Adjust the Heat to Your Liking. The sriracha provides a nice kick, but it’s not overwhelming. If you’re sensitive to spice, start with half a tablespoon. If you love heat, feel free to add more, or even a pinch of red pepper flakes to the sauce.

How to Make Salmon Lettuce Wraps

Step 1: Prepare the Glaze and Veggies. In a small bowl, whisk together the soy sauce, sriracha, honey, lime juice, sesame oil, minced garlic, and grated ginger. This is your flavor powerhouse—give it a taste and adjust if needed. You’ll notice the beautiful balance of salty, sweet, spicy, and tangy. Now, finely dice the red bell pepper and thinly slice the spring onions and cilantro. Set these aside for their fresh, crunchy finish later.

Step 2: Cook the Salmon. You have two great options here. For baking, preheat your oven to 200°C (400°F). Place the salmon fillet on a parchment-lined baking sheet and brush generously with about half of your prepared glaze. Bake for 10-12 minutes, or until the salmon flakes easily with a fork. For pan-searing, heat a tablespoon of neutral oil in a skillet over medium-high heat. Cook the salmon for 4-5 minutes per side, brushing with glaze during the last minute of cooking. Either way, you’re aiming for a beautifully glazed, opaque, and flaky interior.

Step 3: Flake and Combine. Once the salmon is cooked through, transfer it to a clean bowl and let it rest for a minute. Then, using two forks, gently flake it apart into bite-sized chunks. Be careful not to over-mix it into a paste—you want to maintain some texture. Now, pour the remaining glaze over the warm, flaked salmon and toss gently to coat every piece. The warmth of the fish will help it soak up all that delicious sauce.

Step 4: Assemble with Freshness. Add the diced red bell pepper and most of the sliced spring onions and cilantro to the salmon bowl. Give everything one final, gentle toss to combine. The vibrant red and green against the pink salmon makes it look as good as it tastes. This is where the salad-like element comes in, adding freshness and crunch directly into the mix.

Step 5: Build Your Wraps. Take your washed and dried lettuce leaves—pat them dry thoroughly so they aren’t slippery. Spoon a generous amount of the salmon mixture into the center of each leaf. Don’t overfill them, or you’ll have a hard time picking them up! The trick is to leave a little border so you can fold the lettuce around the filling.

Step 6: Garnish and Serve Immediately. Right before serving, sprinkle the wraps with the remaining spring onions, cilantro, and a generous pinch of toasted sesame seeds. This adds a final layer of flavor and a lovely nutty aroma. Serve these straight away while the salmon is still warm and the lettuce is crisp for the ultimate textural experience.

Storage & Freshness Guide

Fridge: Store salmon filling and lettuce separately in airtight containers for up to 2 days.
Freezer: Freeze salmon filling (without fresh veggies) for up to 1 month. Thaw in fridge before reheating.
Reviving: Gently reheat salmon in a skillet or microwave with a splash of water. Use fresh lettuce leaves.

Serving Suggestions

Complementary Dishes

Sticky Coconut Rice — The slight sweetness and creamy texture of the rice is a dreamy companion to the savory, spicy salmon, making the meal feel more complete.
A Simple Cucumber Salad — Tossed with a little rice vinegar and sesame seeds, it adds a refreshing, palate-cleansing crunch that cuts through the richness perfectly.
Quick-Pickled Radishes — Their sharp, tangy bite provides a fantastic contrast and elevates the overall flavor profile of the wraps with very little effort.

Drinks

A Crisp Sauvignon Blanc — Its bright acidity and citrus notes mirror the lime in the dish and cleanse the palate beautifully between bites.
Iced Green Tea with Mint — The cool, herbal notes are incredibly refreshing and don’t compete with the complex flavors of the salmon glaze.
Ginger Beer (non-alcoholic) — The spicy-sweet fizz of a good ginger beer complements the ginger in the sauce and makes for a wonderfully zesty pairing.

Something Sweet

Mango Sorbet — The tropical, fruity sweetness is a light and vibrant way to end the meal, continuing the fresh theme without any heaviness.
Dark Chocolate-Dipped Coconut Macaroons — These offer a rich, chewy, and slightly sweet finish that contrasts nicely with the savory main course.
Lychee Granita — An ultra-light, floral, and icy dessert that feels sophisticated and cleanses the palate after the flavorful wraps.

Top Mistakes to Avoid

Overcooking the Salmon. This is the biggest pitfall. Overcooked salmon becomes dry and chalky, losing its lovely flaky texture. Remember, it will continue to cook a little after you take it off the heat, so err on the side of slightly underdone.
Using Soggy Lettuce. If your lettuce isn’t thoroughly dried after washing, the water will make the wraps slippery and difficult to handle, and it can also dilute the delicious sauce. A salad spinner is your best friend here.
Skipping the Toasted Sesame Seeds. It might seem like a small garnish, but toasting the sesame seeds unlocks a deep, nutty aroma and flavor that really elevates the entire dish. It only takes a minute in a dry pan and is totally worth it.
Over-mixing the Filling. Once you add the salmon to the bowl, use a gentle hand when tossing it with the glaze and veggies. You want to keep those beautiful, distinct flakes, not turn it into a mushy paste.

Expert Tips

Tip: Let the salmon come to room temperature for 10-15 minutes before cooking. This simple step helps it cook more evenly from edge to center, preventing a overcooked outside and a cold, undercooked middle.
Tip: Make a double batch of the sauce and keep half in the fridge. It’s fantastic as a dressing for grain bowls, a marinade for chicken, or drizzled over steamed vegetables later in the week.
Tip: For a beautiful presentation, serve the salmon filling in a bowl alongside a platter of the lettuce leaves and all the garnishes. This lets everyone build their own wraps at the table, which is fun, interactive, and keeps the lettuce from getting soggy.
Tip: If you have leftover cooked salmon, this is a brilliant way to use it up! Just warm the salmon gently and toss it with the sauce and fresh ingredients. It’s a fantastic next-day lunch.

FAQs

Can I use canned salmon instead?
Absolutely, you can! It’s a great shortcut. Make sure to drain it well and flake it. Since it’s already cooked, you’ll just need to warm it gently in a skillet with the sauce until heated through. The texture will be a bit different, but it’s still delicious and a fantastic budget-friendly option.

How do I store leftovers?
Store the salmon filling and lettuce leaves separately in airtight containers in the fridge for up to 2 days. The filling will keep just fine, but the lettuce will wilt if stored with the warm salmon. Reheat the salmon gently in a microwave or skillet, adding a tiny splash of water if it seems dry.

What other protein can I use?
This method is very versatile! Shredded rotisserie chicken, cooked shrimp, or even firm crumbled tofu would all work wonderfully. Just adjust the cooking time accordingly and ensure your protein is well-coated in that irresistible glaze.

My lettuce leaves keep tearing. What can I do?
This usually happens if the leaves are too cold or too dry/brittle. Try letting the lettuce sit out of the fridge for 10-15 minutes before assembling. You can also carefully peel off the larger outer leaves and use the smaller, more flexible inner leaves for easier wrapping.

Can I make this recipe ahead for a party?
For sure! You can prep all the components up to a day ahead. Keep the sauce, diced veggies, and cooked, flaked salmon in separate containers in the fridge. About 30 minutes before serving, toss everything together and assemble the wraps. This makes entertaining a breeze.

Salmon Lettuce Wraps

Cost Level $$

Category Salmon Recipes

Difficulty Medium

Cuisine Asian, fusion

Servings 4

Total Time 25 minutes

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Make delicious and healthy Salmon Lettuce Wraps in just 25 minutes! This easy recipe features flaky salmon in a savory glaze. Get the step-by-step guide now!

Ingredients

For the Ingredients

450 g salmon fillet (skinless)
8-10 large butter or romaine lettuce leaves
2 tbsp soy sauce (or tamari for gluten-free)
1 tbsp sriracha
1 tbsp honey or maple syrup
1 tbsp fresh lime juice
2 tsp sesame oil
2 cloves garlic (minced)
1 tsp fresh ginger (grated)
1 small red bell pepper (finely diced)
2 spring onions (thinly sliced)
1 tbsp fresh cilantro (chopped)
1 tbsp toasted sesame seeds

Instructions

01
In a small bowl, whisk together the soy sauce, sriracha, honey, lime juice, sesame oil, minced garlic, and grated ginger. Finely dice the red bell pepper and thinly slice the spring onions and cilantro. Set these aside for their fresh, crunchy finish later.
02
You have two great options here. For baking, preheat your oven to 200°C (400°F). Place the salmon fillet on a parchment-lined baking sheet and brush generously with about half of your prepared glaze. Bake for 10-12 minutes, or until the salmon flakes easily with a fork. For pan-searing, heat a tablespoon of neutral oil in a skillet over medium-high heat. Cook the salmon for 4-5 minutes per side, brushing with glaze during the last minute of cooking. Either way, you’re aiming for a beautifully glazed, opaque, and flaky interior.
03
Once the salmon is cooked through, transfer it to a clean bowl and let it rest for a minute. Then, using two forks, gently flake it apart into bite-sized chunks. Pour the remaining glaze over the warm, flaked salmon and toss gently to coat every piece.
04
Add the diced red bell pepper and most of the sliced spring onions and cilantro to the salmon bowl. Give everything one final, gentle toss to combine.
05
Take your washed and dried lettuce leaves and spoon a generous amount of the salmon mixture into the center of each leaf.
06
Right before serving, sprinkle the wraps with the remaining spring onions, cilantro, and a generous pinch of toasted sesame seeds. Serve these straight away while the salmon is still warm and the lettuce is crisp for the ultimate textural experience.