Salmon Lettuce Wraps
User Reviews
5
-
Prep Time
5 mins
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Cook Time
10 mins
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Total Time
15 mins
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Servings
4
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Calories
323 kcal
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Course
Main Course
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Cuisine
Asian
Salmon Lettuce Wraps
Description
The recipe begins by making a sauce blending hoisin, soy sauce, rice vinegar, honey, minced garlic and crushed red pepper flakes. Salmon fillets, seasoned lightly with salt, are pan-seared until golden, then glazed by spooning the sauce over them during the final minutes of cooking, forming a flavorful coating. After resting, the salmon is flaked into portions and served in bibb lettuce leaves for a light wrap. Scallions and sesame seeds sprinkled on top add crunch and a mild pungency.
These wraps serve as a fresh, handheld option combining protein and crisp greens without heavy carbs. They are suitable for light lunches, appetizers, or casual dinners. Storing the salmon and lettuce separately helps maintain crispness. Serving with additional dipping sauce or sides is optional.
Salmon leftovers keep well refrigerated for up to three days, ensuring easy meal prep. Using bibb lettuce prevents sogginess and offers a delicate texture supporting the glazed salmon chunks.
Ingredients
- 2 tablespoons hoisin sauce
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- 1 teaspoon garlic minced
- ¼ teaspoon salt
- ¼ teaspoon crushed red pepper
- 4 ounce salmon skinless fillets
- 1 tablespoon neutral oil
- bibb lettuce for serving, leaves
- scallions sliced thinly and sesame seeds for topping
Instructions
- In a small bowl, stir together the hoisin sauce, soy sauce, rice vinegar, honey, garlic and red pepper flakes. Set aside.
- Heat the oil in a large heavy pan over medium high heat. Season the salmon on both sides with salt.
- Add the salmon to the preheated pan and cook until golden brown on the bottom, 3-4 minutes. Flip the salmon, then spoon any excess fat out of the pan and pour in the sauce. Cook, spooning sauce over the salmon, until the salmon is glazed, about 3 more minutes. Transfer the salmon from the pan to a large plate, spooning any remaining sauce out of the pan and over the salmon.
- To assemble the wraps, use a fork to flake each salmon fillet apart into three large chunks. Spoon a chunk of flaked salmon into each lettuce cup and top with scallions. Sprinkle with sesame seeds and serve.
Notes
- Store salmon and lettuce separately to prevent lettuce from becoming soggy.
- Cooked salmon will keep in the refrigerator for up to 3 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 323 kcal
% Daily Value*
| Calories | 323kcal | 16% |
| Carbohydrates | 10g | 3% |
| Protein | 36g | 72% |
| Fat | 15g | 23% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 94mg | 31% |
| Sodium | 859mg | 36% |
| Potassium | 1021mg | 22% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 2123IU | 42% |
| Vitamin C | 3mg | 3% |
| Calcium | 51mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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