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
Have you seen our latest cookbook? You can purchase your hardcover copy here!
Leftover Salmon Teriyaki Lettuce Wraps
The perfect recipe for leftover salmon! So easy to make in under 25 minutes. It's fresh, healthy, and quick.
Servings: 4
Ingredients
- 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.
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