Salmon lettuce wraps

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Salmon lettuce wraps are a fantastic way to enjoy a flavorful and healthy meal using leftover salmon. The combination of fresh salmon, crunchy lettuce, and a homemade teriyaki sauce creates a delightful lunch or light dinner. This dish is easy to prepare and is also customizable to suit various dietary preferences. Plus, since it uses lettuce instead of bread to create the wrap, it’s low in carbs. This recipe includes a quick and delicious homemade teriyaki sauce for a fresh flavor that can’t be beat.

For this recipe, you need to use cooked salmon. You can buy it cooked from the grocery store, or you can easily make your own with this pan-seared salmon recipe. Eat this for dinner, then use the leftovers to make these wraps.

Table of Contents

What kind of lettuce is best for wraps?

I love the sweetness of butter lettuce (sometimes called Boston bibb lettuce), and it’s bright green leaves. It’s tender leaves make it easy to form around your filling. But there are other kinds you can use as well. You can also try leaf lettuce, romaine hearts, cabbage leaves, or even just plain old leaf lettuce.

What can I put in my lettuce wrap?

This recipe can be completely customized to your liking. Lettuce wraps can be filled with just about anything! Here are a few ideas:

Substitute the protein – Instead of salmon, use tuna, tilapia, or cod. You can also use chicken, pork, or beef. Toss in some tofu for a vegetarian option.

Sauce Substitutions – Instead of the honey mustard sauce, you can try a different sauce, like teriyaki, sweet chili, or peanut sauce for an Asian-inspired twist. If you prefer a creamy option, swap the honey mustard for a garlic aioli, tzatziki, or chipotle mayo.

Additional Vegetables – Expand the vegetable filling by adding julienned or grated carrots, sliced bell peppers, thinly sliced red onions, or chopped scallions. You can also add in thinly sliced cucumber, radishes, or shredded cabbage.

Ingredients

Salmon, cooked and flaked with a fork – Substitute with grilled tuna, cooked shrimp, or marinated and grilled tofu or tempeh for a vegan version
Butter lettuce, washed and separated into individual leaves – Substitute with any lettuce you prefer.
White rice, cooked – You can also use brown if you prefer
Sesame seeds, optional for garnish
Sriracha, optional for garnish

For the Teriyaki Sauce

Soy sauce – Substitute with tamari or coconut aminos for a gluten-free alternative
Mirin – If you don’t have any mirin, you can use rice vinegar mixed with a pinch of sugar
Honey – This recipe will also work with maple syrup, agave nectar, or brown rice syrup
Brown sugar – Substitute with coconut sugar or granulated sugar with a touch of molasses for a richer flavor
Garlic, minced
Ground ginger
Water, to make a cornstarch slurry
Sriracha, optional – Any hot sauce will do!

How to Make Using Leftover Salmon

STEP ONE: Make the teriyaki sauce. In a small bowl, mix together cornstarch and 1 tablespoon of water to make the cornstarch slurry. Set aside. 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.

STEP TWO: Mix the salmon. Place the flaked salmon into a mixing bowl. Pour the teriyaki sauce over the salmon and stir to combine.

STEP THREE: Assemble the lettuce wraps. Layer the rice on top of the lettuce leaves, followed by 1-2 tablespoons of teriyaki salmon on each. Sprinkle with sesame seeds.

Tips and Recipe Notes

Separate the leaves carefully so as not to break them. Submerge the lettuce leaves in the water, gently rincing the leaves with your fingers. Dry them off with paper towels.
Cauliflower rice will make a great addition to these wraps.
Pull the salmon out the fridge as you cook the teriyaki sauce. No need to reheat the salmon!

How to Store Leftovers

If you have leftover wraps, you can keep them for later. First, allow them to cool to room temperature. Place the wraps in an airtight container and store for up to 2 days. Keep in mind, if your salmon was already a few days old, you may need to shorten the storage time.

The lettuce wrap may get soggy, so if possible, remove the rice and salmon from the lettuce and refrigerate that way. Use a fresh lettuce wrap when you’re ready to enjoy these again.

To reheat the rice and salmon, just place it in the microwave for 20-30 seconds. You may also like these cold!

How to make this gluten-free

To make the salmon lettuce wraps gluten-free, you will need to replace or verify that the following ingredients are gluten-free:

Soy sauce: Regular soy sauce contains wheat, which contains gluten. Replace it with gluten-free soy sauce or tamari. Look for specifically labeled gluten-free options, as some tamari may still contain trace amounts of gluten.
Mirin: Some brands of mirin may contain wheat or other gluten-containing ingredients. Look for a gluten-free mirin variety or substitute it with rice vinegar mixed with a small amount of sugar.
Cornstarch: While cornstarch itself is gluten-free, some brands may be processed in facilities that also handle wheat products, resulting in potential cross-contamination. Look for certified gluten-free cornstarch or use alternative gluten-free thickeners like arrowroot powder or tapioca starch.
Butter lettuce, salmon, rice, and other ingredients: Check the labels of these ingredients to make sure they are gluten-free. Fresh produce like lettuce and seafood like salmon are typically gluten-free, but it’s always smart to double-check for any potential cross-contamination risks during processing or packaging. For rice, opt for plain, unseasoned cooked white rice or a specifically labeled gluten-free rice option.

FAQs

Can I skip the rice in the wraps?

Certainly! If you want a low-carb option or want to reduce the overall calorie content, you can omit the rice and focus on the flavorful salmon and lettuce combination, or incorporate cauliflower rice instead.

Can I make the salmon lettuce wraps ahead of time?

While it’s best to assemble the wraps just before serving to maintain the crispness of the lettuce, you can prepare the salmon and teriyaki sauce ahead of time and assemble them closer to mealtime.

Can I make the teriyaki sauce ahead of time?

Yes, you can prepare the teriyaki sauce in advance and store it in an airtight container in the refrigerator for up to a week.

Is the teriyaki sauce gluten-free?

The teriyaki sauce recipe provided contains soy sauce, which typically contains gluten. However, you can easily substitute it with gluten-free soy sauce for a gluten-free version.

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Salmon Lettuce Wraps