Skip the Bento Box. Healthy Teriyaki Salmon Lettuce Wraps pack a lot into a tiny, delicious edible bundle. Toss beautiful baked salmon in a tangy homemade sauce, and layer with rice – or your grain of choice – into sweet butter lettuce for a fork-free meal the whole family will enjoy. Don’t forget the toppings!
I, uh… I kinda forgot about fish. Not seafood in general. Just fish. And it’s not just me. A friend asked what new tasty recipes I was working on and I said “Not sure yet. Maybe fish, I think. Salmon’s on sale so I might get some.” And she said “Huh. Fish. Right. Forgot about fish.”
In case you didn’t catch this the first thousand times I’ve mentioned it in this blog, we are very big on shellfish here in Maryland. Very. Big. Crustaceans and molluscs dominate our bay, our dining, our swag, and basically our conversation for about three-quarters of the year. So when you’re swimming (bad pun absolutely intended) in outstandingly good local seafood most of the year, you kind of tend to ignore interlopers.
Now, I love fish. I just don’t make it often. Why? Well, I guess it’s a combination of the fact that fresh fish has to be used like, that day, so there’s no wiggle room if you have to change things up; and you don’t want to freeze it because frozen fish always seems to have lost its flavor, so there’s no “Oh my gawd this is amazing!” factor. Which, for some may be welcome, because then you always have at least one picky family member who thinks fish tastes “too fishy.” Go figure.
This is why I tend to steer towards salmon. Its mild flavor and firm texture are tried and tested with my resident picky eaters; it’s a ridiculously healthy superfood (omega-3 fatty acids, baby); and for those concerned about getting fish cooked through properly at home, the change in color and texture (i.e. flakiness) makes “done-ness” easy to spot. Plus, this particular recipe comes in “edible vessel” form, so wins all around.
How to Make Salmon Lettuce Wraps
Cooking is as easy as 1-2-3. Bake, flake, sauce, wrap. Okay, so that’s four, but the COOKING part couldn’t be easier.
- Cook salmon, then flake with a fork.
- Make the teriyaki sauce. Combine all ingredients for the sauce in a small sauce pot on the stove, then simmer until thickened.
- Steam rice using your favorite method (instant pot, stove top, rice cooker).
- Compose the wraps – layer a butter lettuce wrap with rice, top with teriyaki salmon, and drizzle with more sauce. Garnish with green onions and sesame seeds, then serve.
A Great Meal From Leftovers
This recipe comes in handy when the fridge is stocked with leftovers, be it rice or salmon. If you’re cooking salmon on Monday, go ahead and get the 2 lb fillet. Use the leftovers to make salmon wraps for lunch the next 2 days.
Tips for making this recipe perfectly
- Make the salmon your favorite way – all methods work, including baked, grilled, pan seared, or poached! The recipe card includes instructions for baking a whole salmon fillet.
- Or use leftover salmon. Fillets are often sold in 2-lb portions, so for a smaller family, set aside the leftovers to enjoy in wraps the next day.
- When baking salmon, the temperature is quite variable depending on the thickness of the fillet. Some varieties are thicker than others, so keep an eye on it, and always check the temperature using an instant read thermometer.
- Choose your own adventure when it comes to the rice too – any method or preparation, white or brown.
- Keep in mind that salmon doesn’t reheat well – luckily it’s delicious cold.
More Super Salmon recipes
- Salmon Quinoa Salad with Honey Soy Dressing
- Cucumber Mango Salsa over Pan-Seared Salmon
- Salmon Quinoa Bowl with Roasted Vegetables
- Salmon Avocado Salad with Creamy Lemon Dressing
Did you make these salmon lettuce wraps? I’d love to know how they turned out! Leave a comment and a rating below.
Teriyaki Salmon Lettuce WrapsPrint Recipe Rate this Recipe Pin Recipe
- ½ c coconut aminos
- ¼ c honey
- ¼ c cider vinegar
- 2 tsp sesame oil
- 1 tbsp cornstarch or arrowroot powder
- 2 cloves garlic, minced
- 2 tsp fresh grated ginger, use a microplane for best texture
- ½ tsp kosher salt
- ½ tsp cracked black pepper
- 1.5 lb salmon
- 1 tsp kosher salt
- ½ tsp ground pepper
- 1 c steamed white rice
- 1 head bibb lettuce, separated into individual leaves
- sliced green onions, for serving
- sesame Seeds, for serving
- Heat the oven to 450°F. Line a baking sheet with parchment paper.
- Pat the salmon dry, then place onto the prepared baking sheet; season with salt and pepper.
- Transfer to the oven and bake 8-12 minutes (depending on thickness of the fillet), or the internal temperature reaches 135°F using an instant read thermometer inserted into the thickest part of the fillet. Rest the salmon for five minutes (it will increase in temperature while it rests).
- Use a fork to flake the salmon into pieces.
- Combine all ingredients in a small saucepan over medium high heat until the sauce starts to simmer.
- Reduce the heat to medium low and simmer until the sauce thickens and the flavors meld, about 5 minutes.
- Layer 2 tbsp rice and 2 oz salmon into a lettuce cup; drizzle with teriyaki sauce, then garnish with sliced green onions and sesame seeds.