Dairy Free Salmon Lettuce Wraps with Ginger-Coconut Sauce
These light, vibrant wraps are the kind of meal that looks impressive but comes together with minimal fuss. Turmeric and ginger-dusted salmon gets seared in coconut oil until golden and flaky, then nestled into crisp butter lettuce cups with shredded carrots, cool cucumber, fresh cilantro, and sliced scallions. The real star is the ginger-coconut sauce — a punchy blend of coconut aminos, apple cider vinegar, honey, and lime juice that ties every bite together with a bright, savory kick. Because the sauce leans on coconut aminos instead of soy sauce or any dairy-based dressing, it delivers deep, satisfying flavor without a drop of milk, cream, or butter anywhere in the dish. That also means no label-scanning for hidden dairy in store-bought sauces — everything here is made from scratch with clean, whole ingredients. Serve with an extra squeeze of lime and you've got a fresh, restaurant-worthy plate that's as nourishing as it is delicious.
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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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