Salmon Lettuce Wraps are the perfect balanced meal, loaded with salmon, rice and veggies. They're quick and easy to make for lunch or dinner and the whole family will love them. Ready in under 30 minutes!
This is a healthy dinner that I can actually get my whole family to eat. I let everyone assemble their own and my youngest just skips the lettuce portion and makes a bowl with salmon, rice and cucumbers. Super easy and really nutritious!
For more healthy dinner ideas for the family, try these Ground Beef Sweet Potatoes, Chicken Tzatziki Bowls, and Lemon Chicken Thighs and Potatoes.
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Why You'll Love This Recipe:
- Quick. Ready to eat in just 30 minutes with minimal prep work.
- Easy to Follow. Even beginner cooks can whip up this fish recipe.
- Packed with Nutrition. These lettuce wraps are guilt free and loaded with nutrients from the salmon and veggies. Salmon is full of Omega 3's and high in protein too.
- Light and Fresh. This is the perfect meal when you need something on the lighter side, but still fills you up.
Try this Sweet Chili Salmon, Blackened Salmon in the Air Fryer, and Cilantro Lime Salmon too!
Ingredients:
Salmon: I used Coho Salmon, which was delicious. I honestly swap out whatever salmon I can get fresh from the Butcher, but I will pick a wild caught over a farmed version.
Cucumber: Highly recommend English Cucumber in most of my recipes for a less seedy taste and lower water content.
Rice: Jasmine or Basmati are always my favorite rice choices for Asian inspired dishes.
Teriyaki Sauce: My fridge is never without this Kinder's Teriyaki Sauce with sesame and ginger. It finished off these Salmon wraps perfectly.
*Visit the recipe card below for the full recipe ingredients and quantities.
Substitutions and Variations:
- For more topping ideas add on sliced red bell pepper or chopped peanuts.
- Feel free to use Sockeye Salmon, Atlantic Salmon, or Coho Salmon for this recipe.
- Romaine hearts or iceberg lettuce work great for lettuce wraps. Bibb or Butter lettuce can also be used.
If you love lettuce wraps, check out these Ground Chicken Lettuce Wraps too!
How to Make Salmon Lettuce Wraps:
Step 1: Preheat the oven to 400 degrees. Rinse and drain the rice and cook it with 2 cups of water in the rice cooker or in a pot according to the package instructions.
Step 2: Line a cookie sheet with foil and place the salmon on the foil skin side down. Brush on the olive oil, then season with salt, cumin, coriander, and paprika. Brush on Sweet Chili Sauce and sprinkle fresh garlic over the top. Bake in the oven until the internal temperature reaches between 125 degrees *medium-rare and 145 degrees *well done, depending on how you like your salmon (usually about 13-18 minutes in cook time depending on how rare or well done you like it) Note: I pull the salmon between 130-135 degrees.
Step 3: As the salmon is cooking, prepare the lettuce wrap toppings. Dice up cucumber, avocado and slice green onion.
Step 4: Remove the salmon from the oven and tent with foil. Allow to sit for about 5 minutes.
Step 5: The salmon should be flaky and fall right off the skin. Use a fork to separate the salmon into pieces, so it easily fits onto the salmon wraps.
Step 6: To assemble the lettuce wraps, hold a piece of lettuce in the palm of your hand, so it's like a little bowl. Add a few tablespoons of rice, then salmon. Next, add on the toppings of avocado, green onion, cucumber and top with teriyaki sauce and sesame seeds. Enjoy! Note: I like to serve everything in bowls like taco night so each person can make their own.
Expert Tips:
- Cook times can vary with different types of salmon, plus it varies with thickness. Rely on internal temperature of the salmon versus the time cooked. My instant read thermometer is my best friend.
- The USDA recommends Salmon to be cooked to 145 degrees, but I pull mine from the oven between 130-135 degrees. My husband likes it more rare, around 125 degrees.
- Use a lettuce that holds the filling well. My favorite for this recipe is Romaine hearts, but Iceberg lettuce and bib or butter lettuce also work well.
For more of my favorite Asian recipes, try this Asian Avocado Salad, Teriyaki Chicken Burgers with Asian Slaw, Asian Turkey Meatballs and Thai Shrimp Tacos.
More Dinner Recipes You Will Love:
If you tried this Salmon Lettuce Wrap Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. I love hearing from you!
PrintRecipe
Salmon Lettuce Wraps
- Total Time: 30 minutes
- Yield: 8-10 lettuce wraps 1x
Description
Salmon Lettuce Wraps are the perfect balanced meal, loaded with salmon, rice and veggies. They're quick and easy to make for lunch or dinner and the whole family will love them. Ready in under 30 minutes!
Ingredients
- 1 cup white rice, Jasmine or Basmati, rinsed and dried
- 2 cups water
- 1 lb fresh Salmon, Coho, Atlantic or Sockeye (frozen, then thawed is fine)
- 1 tablespoon olive oil
- ½ teaspoon salt
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon paprika
- 2 tablespoons Sweet Thai Chili Sauce *find in the international section near Soy Sauce
- 1 garlic clove, minced
- 1 head of Romaine hearts or 6 ounce package, rinsed, dried and separated into leaves if needed
- 1 cup chopped English cucumber
- 1 avocado, diced
- ½ cup green onion, sliced on a bias
- ¼-½ cup teriyaki sauce for serving
- 1 tablespoon sesame seeds
Instructions
- Preheat the oven to 400 degrees. Rinse and drain the rice and cook it with 2 cups of water in the rice cooker or in a pot according to the package instructions.
- Line a cookie sheet with foil and place the salmon on the foil skin side down. Brush on the olive oil, then season with salt, cumin, coriander, and paprika. Brush on Sweet Chili Sauce and sprinkle fresh garlic over the top. Bake in the oven until the internal temperature reaches between 125 degrees *medium-rare and 145 degrees *well done, depending on how you like your salmon (usually about 13-18 minutes in cook time depending on how rare or well done you like it) Note: I pull the salmon between 130-135 degrees.
- As the salmon is cooking, prepare the lettuce wrap toppings. Dice up cucumber, avocado and slice green onion.
- Remove the salmon from the oven and tent with foil. Allow to sit for about 5 minutes.
- The salmon should be flaky and fall right off the skin. Use a fork to separate the salmon into pieces, so it easily fits onto the salmon wraps.
- To assemble the lettuce wraps, hold a piece of lettuce in the palm of your hand, so it's like a little bowl. Add a few tablespoons of rice, then salmon. Next, add on the toppings of avocado, green onion, cucumber and top with teriyaki sauce and sesame seeds. Enjoy! Note: I like to serve everything in bowls like taco night so each person can make their own.
Notes
- Cook times can vary with different types of salmon, plus it varies with thickness. Rely on internal temperature of the salmon versus the time cooked. My instant read thermometer is my best friend.
- The USDA recommends Salmon to be cooked to 145 degrees, but I pull mine from the oven between 130-135 degrees. My husband likes it more rare, around 125 degrees.
- Use a lettuce that holds the filling well. My favorite for this recipe is Romaine hearts, but Iceberg lettuce and bib or butter also work well.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: dinner
- Method: baked
- Cuisine: Asian
Holly says
Yum! These were delicious and so easy to make!
Tara Smithson says
Awe thanks so much! I loved these too.