Salmon Lettuce Wraps

5 from 1 vote

Salmon lettuce wraps are the perfect lunch any day of the week. Made with leftover salmon and a quick teriyaki sauce served over rice and wrapped in lettuce.

Prep Time5

Cook Time10

Total Time15

Course: lunch, Main Course, seafood

Cuisine: American

Keyword: Salmon Lettuce Wraps

Servings:

Calories: 281kcal

Equipment

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 tablespoons honey
4 tablespoons brown sugar
4 cloves garlic minced
1 teaspoon ground ginger
1 tablespoon cornstarch + 1 tablespoon water to make a cornstarch slurry
Sriracha optional

Instructions

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

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!

Nutrition