Capsaicin Free Salmon Lettuce Wraps with Ginger-Coconut Sauce
These light, fresh wraps are everything you want in a warm-weather meal — tender flaked salmon, crisp vegetables, and a bright, tangy sauce that pulls it all together. The ginger-coconut sauce is built from coconut aminos, apple cider vinegar, honey, and lime juice, delivering serious depth of flavor without a single hot pepper or spice that could trigger capsaicin sensitivity. Turmeric and fresh ginger do all the heavy lifting in the seasoning department, giving the salmon a warm, aromatic quality that feels satisfying without any heat. Butter lettuce cups make the perfect vessel — sturdy enough to hold the fillings but delicate enough to let the flavors shine through. Shredded carrots, cucumber, cilantro, and scallion greens add crunch and freshness in every bite. It's the kind of recipe that looks impressive on a platter but comes together in under 20 minutes with minimal cleanup — just a skillet and a mixing bowl.
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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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