These Salmon Lettuce Wraps are easy, light, and even better than your favorite takeout. Tender, spiced salmon is tossed with crunchy vegetables with a creamy, sweet, and addictive Asian-style sauce, all nestled in crisp lettuce cups.
This salmon lettuce wrap recipe is worth mentioning when looking for a fresh and easy Asian-style dinner.
Salmon is freshly cooked to tender perfection with smoky flavors in under 25 minutes, making it the perfect weeknight dinner or quick lunch.
It's incredibly easy and comes together quickly. Cook the salmon until tender, chop the veggies, whisk up the sauce(like this Bang Bang Salmon Bites recipe), and toss everything together for a flavorful weeknight dinner.
Over the years, I've made them multiple times, and this is the simplest version that my family loves. If your family loves bold, delicious flavors like mine, this recipe is for you!
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Why You'll Love This Recipe
⭐️Budget-friendly compared to takeout.
⭐️It's a satisfying and straightforward recipe to make.
⭐️Customizable recipe with simple ingredients.
Ingredients
- Salmon fillets: I used frozen sock-eye salmon from Costco, but fresh and frozen salmon work best.
- Olive oil: I highly recommend extra-virgin olive oil. You can also swap it for avocado or canola oil.
- Smoked paprika is excellent for its smoky flavors, but you can swap it for hot or sweet smoked paprika. If you love extra heat, add a pinch of cayenne pepper.
- Lemon juice: Needed both for cooking the salmon and making the sauce.
- Lettuce: Butter lettuce works best for this recipe. Iceberg and butter lettuce also work well for wrapping. Romaine or iceberg lettuce is also a great option. Wash and dry thoroughly, and remove any yellowing leaves.
- Cucumbers: Peeled and chopped roughly.
- Bell peppers: I used green bell peppers, but red and yellow peppers add a slightly fruity flavor that complements the salmon well.
- Red onion: Can be substituted with white onion if preferred.
- Avocado: An optional ingredient.
- Parsley: Also optional, but it adds a fresh flavor that works well with the salmon.
- Mayonnaise: I used light mayonnaise, but you can swap it with regular mayo or plain Greek yogurt if you prefer a lighter dish.
- Dijon mustard is my all-time favorite for adding rich flavor. If you love its intense flavors, you can substitute it with a pinch of wasabi.
How To Make Salmon Lettuce Wraps
- Season the Salmon with salt, pepper, and smoked paprika. Heat olive oil in a pan over medium heat, then cook the salmon for 3-4 minutes per side until fully cooked and flaky.
- Remove from heat, drizzle with lemon juice, flake it with a fork, and set aside.
- Prepare the Sauce by mixing mayonnaise, Dijon mustard, lemon juice, salt, and pepper in a small bowl. Set aside.
- Now, fill each lettuce leaf with flaked salmon, diced cucumber, bell peppers, red onion, avocado, and parsley. Drizzle over the sauce and enjoy it like a taco, or roll it up like a wrap.
The Leftovers
- These salmon lettuce wraps are best enjoyed fresh.
- Store the leftover ingredients separately in airtight containers. The cooked salmon will stay fresh in the refrigerator for 2 to 3 days.
- If you prefer freezing, store the cooked salmon in an airtight container in the freezer for up to two months.
Pro Tips For Best Results
- These salmon lettuce wraps have a gentle heat, mainly from ground black pepper and smoked paprika. You can adjust these two ingredients to make the dish spicier or milder.
- Use a fork to gently flake the salmon before serving.
FAQ
You can use skinless fresh or frozen salmon for this recipe. If using frozen salmon, thaw it thoroughly before cooking. Skinless salmon are the best as they can better hold the sauce and other ingredients.
Yes, absolutely! If you're using canned or smoked salmon, you don't need to cook it. Simply drain it well and toss it directly into the recipe. To enhance the flavors, you can sprinkle crushed red pepper.
Yes! You can cook and flake the salmon up to two days in advance. Store it in an airtight container in the refrigerator and reheat it quickly in the microwave or on the stovetop for the best flavor.
Definitely! Add ingredients like shredded carrots, tomatoes, sprouts, bean sprouts, zucchini, steamed broccoli, or any other veggies you enjoy.
These wraps can be enjoyed as a standalone dish or served with sliced fruits, rice, or quinoa. Edamame also makes a great side.
This recipe is designed for a simple, quick weeknight dinner. However, to add more flavor, marinate the salmon with soy sauce, garlic, and ginger before cooking for a richer taste.
More Recipes To Try
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know your thoughts in the 📝 comments section below the recipe.
📖 Recipe
Salmon Lettuce Wraps
Ingredients
For the Salmons:
- 8 ounces salmon fillet cooked and flaked
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon smoked paprika optional, for extra flavor
- 1 teaspoon lemon juice
For the Wraps:
- 8 lettuce leaves Romaine, Butter, or Iceberg work best
- ½ cup cucumber diced
- ½ cup bell peppers diced
- ¼ cup red onion finely chopped
- 1 avocado sliced (optional)
- ¼ cup parsley chopped
For the Sauce:
- ¼ cup mayonnaise /Greek yogurt
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
Cook the Salmon
- Season salmon with salt, pepper, and smoked paprika.
- Heat olive oil in a pan over medium heat.
- Cook for 3-4 minutes per side until fully cooked and flaky.
- Remove from heat, drizzle with lemon juice, and flake it with a fork. And set aside.
Prepare the Sauce
- Mix mayonnaise, Dijon mustard, lemon juice, salt, and pepper in a small bowl. And set aside.
Assemble the Wrap
- Lay out the lettuce leaves and fill each with flaked salmon.
- Top with diced cucumber, bell peppers, red onion, avocado, and parsley.
- Drizzle with our sauce or serve it on the side.
- Fold and eat like a taco, or roll up like a wrap & Enjoy!
Notes
- For the best results, use fresh or frozen skinless salmon. If using canned or smoked salmon, no cooking is needed-just drain and mix it with the spices.
- Adjust the spice level by increasing or reducing black pepper and smoked paprika. For extra heat, add a pinch of cayenne or crushed red pepper.
- Store leftover cooked salmon in an airtight container in the fridge for 2-3 days or freeze for up to 2 months.
- Reheat cooked salmon in the microwave or on the stovetop for the best flavor before assembling the wraps.
- You can customize the fillings with shredded carrots, tomatoes, sprouts, steamed broccoli, or your favorite veggies for added texture and flavor.
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