Gluten Free Salmon Lettuce Wraps with Ginger-Coconut Sauce
These vibrant wraps are everything you want in a fresh, satisfying meal — tender flaked salmon kissed with turmeric and ginger, nestled into crisp butter lettuce cups with cool cucumber, sweet shredded carrots, and a bright hit of cilantro. 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 without a drop of soy or gluten in sight. Coconut aminos do all the heavy lifting here, delivering that savory, slightly sweet depth you'd expect from a classic sauce — no wheat-based substitutes needed. The salmon gets a quick sear in coconut oil until golden and flaky, which takes less than ten minutes and fills your kitchen with the most incredible aroma. Butter lettuce leaves make naturally sturdy, grain-free wraps that hold up beautifully without any tortillas or flatbreads to worry about. This is the kind of recipe that feels indulgent and restaurant-worthy but comes together with clean, whole ingredients you can feel genuinely good about. Squeeze a little extra lime over the top before serving and prepare for everyone at the table to ask for seconds.
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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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