This post may contain affiliate links. Please read our disclosure policy.
These honey garlic lettuce wraps are filled with perfectly flaky salmon marinated in a delectable Asian-style sauce. The lettuce cups are easy to make and can be served as an appetizer or main course. It’s a healthy recipe that’s low in calories and high in protein.
Looking for an easy and healthy weeknight meal? This Asian lettuce wrap recipe with salmon is just what you need! The salmon is marinated in a delicious Asian-inspired sauce made with hoisin, soy sauce, rice wine vinegar, honey, and a touch of red pepper flakes for spice. It’s then cooked until tender and juicy. The lettuce wrap is filled with salmon, green onions, and sesame seeds. They’re ready in just 20 minutes – perfect for a busy weeknight!
why you’ll love these salmon lettuce wraps
- Low carb. If you’re watching your carb intake, these lettuce wraps are for you. They are not keto-friendly as is, but you could easily make them keto by omitting the honey or using a sugar-free substitute.
- Easy to make. There’s no need for a complicated recipe when you’re short on time. These lettuce wraps come together quickly and easily.
- Healthy and nutritious. This is a healthy recipe that’s low in calories and high in protein. Plus, it’s packed with essential nutrients like omega-three fatty acids, vitamin D, and selenium.
- Fresh. When you don’t feel like something heavy, or a salad just won’t cut it, these lettuce wraps are a great option. The freshness of the lettuce with the sweet and savory salmon is a perfect combination.
Ingredients to make healthy Asian lettuce wraps
- Salmon fillets: Fresh or frozen will work. If you’re using frozen, be sure to thaw it completely before marinating. You also want to go with skinless and boneless salmon fillets for this recipe.
- Lettuce: While you can use whatever lettuce you have on hand, Bibb lettuce or butter lettuce works well for these wraps. They’re both soft and have a delicate flavor that won’t overpower the salmon.
- Green onions: These add a nice touch of color and sweetness to the wraps.
- Soy sauce: I like to use low-sodium soy sauce so that I can control the amount of salt in the recipe.
- Honey: This is what gives the marinade its sweetness. You could also use brown sugar or maple syrup if you prefer.
- Rice wine vinegar: Rice wine vinegar adds a touch of acidity to the marinade, which helps to balance out the flavors.
- Hoisin sauce: You can find this in the Asian section of your grocery store or online.
- Seasoning: Salt, red pepper flakes, and a fresh clove of minced garlic.
How to make Asian lettuce wraps with salmon
What I love most about this recipe is that you don’t have to marinate the salmon first, though you can if you choose to. The sauce makes a great glaze and is full of flavor without hours of waiting.
Make honey garlic Sauce
- In a small bowl, add the hoisin sauce, soy sauce, rice vinegar, honey, garlic, and red pepper flakes.
- Whisk together until the honey is dissolved. Set aside.
Cook Salmon with sauce
- Add the salmon to the preheated pan and cook until golden brown on the bottom.
- Flip the salmon, and pour in the sauce.
- Cook, spooning sauce over the salmon until the salmon is glazed.
- Transfer the salmon from the pan to a large plate, spooning any remaining sauce out of the pan and over the salmon. Use a fork to flake each salmon fillet apart into three large chunks.
Tips for making homemade salmon lettuce wraps
- Use skinless salmon. An important part of the recipe is the sweet sauce that goes with it. In order to make sure none of that sauce gets wasted on the salmon skin, use skinless fillets. That way, the salmon gets a rich coat of the sauce for best flavor. If you have salmon with skin, use a knife to gently cut and peel it off before cooking.
- Marinate the salmon. If you have the time, I recommend marinating the salmon for 30 minutes in the sauce. This will help to infuse it with flavor and make it even more tender.
- Be careful not to overcook the salmon. Salmon is best when cooked just until opaque in the center. Overcooked salmon can be dry and chewy, so keep an eye on it while it’s cooking.
popular substitutions & additions
- Add rice to the lettuce cups. This is a great way to bulk up the lettuce wraps and make them a complete meal that’s balanced and filling. Brown rice or cauliflower rice would go great with these.
- Use canned salmon. The beauty of using canned salmon is that you don’t have to cook anything for the recipe then. Simply add the sauce to the salmon, stir to combine, and then serve with the lettuce cups.
- Add some crunch. For a bit of texture and crunch, I like to top these wraps with sesame seeds or chopped peanuts. Other options include matchstick carrots, thinly sliced red pepper, or thinly sliced cucumbers.
- Use whatever lettuce you have on hand. I’ve made these lettuce wraps with everything from iceberg to romaine. So, use whatever you have or what looks good at the store.
- Choose your spice level. This sauce has red pepper flakes, but it isn’t really spicy. If you want a little kick, feel free to experiment by increasing the amount of red pepper! You could also add a dollop of sriracha for a bit of heat.
how to store & reheat salmon lettuce cups
If you have any leftovers, you’re going to want to store them in an airtight container in the fridge. I recommend keeping the salmon and lettuce separately so that the lettuce doesn’t get soggy.
To reheat, simply add the salmon back into a skillet over medium heat and cook until warmed through. Serve with fresh lettuce cups.
how long will cooked salmon last in the fridge?
Cooked salmon will last in the fridge for up to three days. After that, it’s best to freeze it.
can i freeze leftover cooked salmon?
Yes! Salmon freezes really well. I like to portion it out into single servings so that I can thaw and reheat just what I need. Salmon will keep in the freezer for up to six months.
Frequently asked questions
Boston Bibb is the best type of lettuce for wraps because it’s tender and has a slightly sweet flavor. However, iceberg or romaine will work in a pinch.
The best way to keep the lettuce from getting soggy is to store it separately from the salmon and eat your lettuce cups immediately after assembly.
The salmon and sauce can be made up to three days in advance. Store them in an airtight container in the fridge until you’re ready to use them. The lettuce cups should be assembled just before serving.
This easy salmon lettuce wrap recipe is perfect for a quick and healthy meal. The honey garlic sauce is full of flavor and goes well with the salmon. This recipe is versatile and can be made with whatever lettuce you have on hand. I hope you enjoy this easy salmon lettuce wrap recipe! If you have any questions or comments, please leave them below. I’d love to hear from you!
More salmon recipes:
- Seared Skin on Salmon
- Honey Lemon Salmon
- Air Fryer Salmon
- Panko Crusted Sheet Pan Salmon
- Salmon Cakes
- Garlic Cilantro Baked Salmon
- Smoked Salmon Salad
- Grilled Salmon with Citrus Salsa
- Baked Feta Salmon
If you try this feel good Salmon Lettuce Wraps recipe or any other recipe on Feel Good Foodie, then don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!
Salmon Lettuce Wraps
- 2 tablespoons hoisin sauce
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- 1 teaspoon minced garlic
- ¼ teaspoon salt
- ¼ teaspoon crushed red pepper
- 4 6-ounce skinless salmon fillets
- 1 tablespoon neutral oil
- Bibb lettuce leaves for serving
- Thinly sliced scallions and sesame seeds for topping
- 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.
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.