Salmon Lettuce Wraps are a baked salmon served with homemade teriyaki sauce and rice. You can also add fresh butter lettuce to the wraps. For an extra flavor and texture, dress them up with sesame seed and green onions.
It’s a superfood that is extremely healthy (omega-3 fat acids, baby); and those who are concerned about cooking fish properly at home will appreciate the changes in color and texture.
This recipe is great for when you have leftover rice or salmon in your fridge. You can cook salmon on Monday by getting the 2 lb fillet. The leftovers can be used to make salmon wraps for lunch over the next 2 days.
Teriyaki Salmon Lettuce Wraps
Ingredients
For the Teriyaki Sauce
- ¼ c honey
- ¼ c cider vinegar
- 2 tsp sesame oil
- 2 tsp fresh grated ginger use a microplane for best texture
- ½ tsp cracked black pepper
- 1 tbsp cornstarch or arrowroot powder
- 2 cloves garlic minced
- ½ c coconut aminos
- ½ tsp kosher salt
For the Baked Salmon
- 1.5 lb salmon
- ½ tsp ground pepper
- 1 tsp kosher salt
For the Salmon Wraps
- 1 c steamed white rice
- sesame seeds for serving
- sliced green onions for serving
- 1 head bibb lettuce separated into individual leaves
Instructions
For the Baked Salmon
- The oven should be heated to 450°F. Place the salmon on a parchment-lined baking-sheet. Pat the salmon dry and then place it on the parchment paper lined baking-sheet. Season with pepper and salt.
- Bake the salmon in the oven for 8-12 minutes, depending on the thickness of the fillet, or till the internal temperature reaches 135°F. Then rest the salmon for 5 minutes. Use a fork to flake the salmon into pieces.
For the Teriyaki Sauce
- Mix all ingredients in small saucepan. Heat on medium-high-heat till sauce begins to simmer. Reduce heat to medium-low and simmer for 5 minutes, or till sauce thickens.
For the Salmon Wraps
- Layer 2 tbsp rice with 2 oz salmon in a lettuce cup. Drizzle with teriyaki sauce and garnish with sliced sesame seeds and green onion.
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