High Fructose Corn Syrup Free Salmon Lettuce Wraps with Ginger-Coconut Sauce
These fresh, vibrant wraps are the kind of meal that looks impressive but comes together with surprisingly little effort. The salmon gets a golden sear in coconut oil after a quick rub of turmeric and ginger, then gets flaked into tender, bite-sized pieces that nestle perfectly into crisp butter lettuce cups. The real star is the sauce — a punchy blend of coconut aminos, apple cider vinegar, fresh ginger, honey, and lime juice that delivers all the sweet-savory depth you'd want without a drop of high fructose corn syrup in sight. That matters more than you might think, since bottled sauces and store-bought dressings are some of the sneakiest places that ingredient hides. Here, every component is clean and intentional, from the shredded carrots and cool cucumber slices to the bright scatter of cilantro and scallion greens on top. A squeeze of fresh lime right before eating pulls everything together into something that tastes like it came from a really good restaurant. Whether you're cooking for yourself or feeding a crowd, this is the kind of light, satisfying dinner that earns a permanent spot in the rotation.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!