Have you tried my Pan-Seared Salmon Recipe yet? If so, you might have some leftover salmon in your fridge and you are trying to figure out what to do with it. I’ve got a yummy, easy recipe that can be made in 25 minutes or less. It’s the perfect way to use that leftover salmon. Let’s make it!
Ingredients Needed (Leftover Salmon Teriyaki Lettuce Wraps)
- Cooked salmon, cooked and flaked with a fork
- Butter lettuce
- Cooked white rice
- Sesame seeds
- Sriracha – for heat!
- Soy sauce
- Mirin
- Honey
- Brown sugar
- Garlic
- Ground ginger
- Cornstarch + water
Step-by-Step Instructions
- Flake the salmon, and set it aside in a medium-sized bowl.
- In a small bowl, mix together cornstarch and 1 tablespoon of water to make the cornstarch slurry. Set aside.
- Make the teriyaki sauce: In a small saucepan, whisk together all of the teriyaki sauce ingredients (except for the slurry) until combined.
- Bring to a boil and lower the heat to a simmer. Whisk in the cornstarch slurry and cook for 1-2 minutes, until thickened. It should coat the back of a spoon when it’s thick. Let cool for a few minutes.
- Pour the teriyaki sauce over the cooked salmon and stir to combine.
- Layer the rice on top of the butter lettuce leaves, followed by 1-2 tablespoons of teriyaki salmon on each. Sprinkle with sesame seeds. Serve.
Recipe NOTES
- Can’t find butter lettuce? Try using romaine or gem lettuces.
- Pull the leftover salmon out of the fridge as you cook the teriyaki sauce. No need to reheat the salmon.
- For a low-carb version, use cauliflower rice instead of white rice.
- Make a double batch of the teriyaki sauce and use it on steak, chicken, and other fish.
- In a pinch, you can use canned salmon. Be sure to drain thoroughly, and shred. Continue with steps 5 & 6.
Looking for more recipes? Give these a try:
- Ground Chicken Lettuce Cups
- Pesto Salmon Salad
- Grilled Blackened Chicken Salad
- Mediterranean Layered Dip
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Leftover Salmon Teriyaki Lettuce Wraps
- Total Time: 15 minutes
- Yield: 4 1x
Description
The perfect recipe for leftover salmon! So easy to make in under 25 minutes. It's fresh, healthy, and quick.
Ingredients
Scale
- 1 1/2 lbs salmon, cooked and flaked with a fork
- 1 head butter lettuce, washed and separated into individual leaves
- 1 cup cooked white rice
- sesame seeds, for garnish
- Sriracha, optional for garnish
For the Teriyaki Sauce
- 1/2 cup soy sauce
- 1/4 cup mirin
- 2 tbsp honey
- 4 tbsp brown sugar
- 4 garlic cloves, minced
- 1 tsp ground ginger
- Sriracha (optional)
- 1 tablespoon cornstarch + 1 tablespoon water (to make a cornstarch slurry)
Instructions
- Flake the salmon, and set it aside in a medium-sized bowl.
- In a small bowl, mix together cornstarch and 1 tablespoon of water to make the cornstarch slurry. Set aside.
- Make the teriyaki sauce: In a small saucepan, whisk together all of the teriyaki sauce ingredients (except for the slurry) until combined.
- Bring to a boil and lower the heat to a simmer. Whisk in the cornstarch slurry and cook for 1-2 minutes, until thickened. It should coat the back of a spoon when it’s thick. Let cool for a few minutes.
- Pour the teriyaki sauce over the cooked salmon and stir to combine.
- Layer the rice on top of the lettuce leaves, followed by 1-2 tablespoons of teriyaki salmon on each. Sprinkle with sesame seeds. Enjoy!
Notes
- Can’t find butter lettuce? Try using romaine or gem lettuces.
- Pull the leftover salmon out of the fridge as you cook the teriyaki sauce. No need to reheat the salmon.
- For a low-carb version, use cauliflower rice instead of white rice.
- Make a double batch of the teriyaki sauce and use it on steak, chicken, and other fish.
- In a pinch, you can use canned salmon. Be sure to drain thoroughly, and shred. Continue with steps 5 & 6.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
Keywords: dinner, lettuce cups, lettuce wraps, lunch, pan seared salmon, salmon
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