Chicken Free Salmon Lettuce Wraps with Ginger-Coconut Sauce
These light, fresh wraps are the kind of meal that looks impressive on a platter but comes together with minimal fuss. Salmon fillets are seasoned with turmeric and ginger, then pan-seared in coconut oil until golden and flaky — giving you rich, satisfying protein without any poultry in sight. The real star might be the ginger-coconut sauce, a punchy blend of coconut aminos, apple cider vinegar, honey, and lime juice that ties everything together with a bright, slightly sweet kick. Crisp butter lettuce cups hold shredded carrots, cool cucumber slices, fresh cilantro, and scallion greens, so every bite has crunch, color, and contrast. The whole thing is naturally free from soy and gluten concerns too, since coconut aminos stand in for traditional soy sauce throughout. Serve with lime wedges on the side and watch these disappear fast — they're the kind of hands-on, build-your-own dish that works just as well for a weeknight dinner as it does for casual entertaining.
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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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