Barley Free Salmon Lettuce Wraps with Ginger-Coconut Sauce
These bright, fresh wraps are the kind of meal that looks impressive but comes together with minimal fuss — crispy-edged salmon nestled into cool butter lettuce cups with crunchy carrots, cucumber, and a zippy ginger-coconut sauce that ties everything together. The sauce is built on coconut aminos instead of traditional soy or wheat-based condiments, which means it's naturally free from barley and the grain-derived additives that sneak into so many bottled sauces. Turmeric and ginger give the salmon a warm, golden crust with serious depth of flavor, while apple cider vinegar and lime juice keep the sauce lively and bright. Flaking the pan-seared fillet into big, rustic pieces means every bite gets a little of everything — tender fish, crisp veg, fresh herbs, and that drizzle of sauce. It's the kind of recipe that works just as well for a casual weeknight dinner as it does for a spread when you have people over. Serve with extra lime wedges and let everyone build their own wraps at the table.
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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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