Almond Free Salmon Lettuce Wraps with Ginger-Coconut Sauce
These fresh, vibrant wraps are the kind of meal that looks impressive but comes together with minimal fuss. Tender, golden-seared salmon gets flaked into crisp butter lettuce cups and layered with shredded carrots, cool cucumber, fresh cilantro, and scallions — every bite is a little crunch, a little heat, and a whole lot of flavor. The real star is the ginger-coconut sauce, a punchy blend of coconut aminos, apple cider vinegar, honey, and fresh lime juice that ties everything together without a drop of soy or any tree nut in sight. Coconut oil gives the salmon a beautiful sear, and the turmeric-ginger spice rub adds warmth and color that makes the whole platter look stunning. For anyone navigating almond or broader tree nut concerns, this recipe is naturally free of those ingredients from top to bottom — no swaps needed, no label-reading anxiety. A squeeze of fresh lime over the top right before serving takes it from great to genuinely crave-worthy. Light enough to feel clean, satisfying enough to actually fill you up — this one earns a permanent spot in the weeknight rotation.
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Learn more →Ingredients
4 servings
For the salmon
- 1 lb salmon fillet, skin removed
- 1 tbsp coconut oil
- ½ tsp sea salt
- ½ tsp ground turmeric
- ¼ tsp ground ginger
For the sauce
- 3 tbsp coconut aminos
- 1 tbsp apple cider vinegar
- 1 tsp fresh ginger, finely grated
- 1 tsp honey
- 1 tsp lime juice
For the wraps
- 1 head butter lettuce, leaves separated
- 1 cup shredded carrots
- 1 cup cucumber, thinly sliced into half-moons
- ¼ cup fresh cilantro leaves
- 2 scallions, thinly sliced (green tops only)
For serving
- 1 lime, cut into wedges (optional)
Instructions
- 1
In a small bowl, whisk together the coconut aminos, apple cider vinegar, grated fresh ginger, honey, and lime juice until the honey dissolves. Set aside.
- 2
Pat the salmon fillet dry with paper towels. Sprinkle evenly on both sides with the sea salt, turmeric, and ground ginger.
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