Macadamia Free Salmon Lettuce Wraps with Ginger-Coconut Sauce
These fresh, vibrant wraps are the kind of meal that looks impressive but comes together with minimal fuss. Flaky, golden-seared salmon sits in crisp butter lettuce cups alongside shredded carrots, cool cucumber, fresh cilantro, and bright scallion greens — every bite is a little crunch, a little richness, and a whole lot of flavor. The real star is the ginger-coconut sauce, a quick whisk of coconut aminos, apple cider vinegar, honey, fresh ginger, and lime juice that ties everything together with a tangy, slightly sweet kick. Cooking the salmon in coconut oil with turmeric and ground ginger gives it a gorgeous golden crust and a warmly spiced depth that pairs beautifully with all those fresh toppings. For anyone navigating tree nut concerns, this recipe is naturally free of the usual suspects — every ingredient is straightforward, with no hidden nut oils or ambiguous pantry additions to second-guess. The whole thing is light enough to feel like a clean, energizing meal but satisfying enough that you won't be hunting for snacks an hour later. Serve it straight from the platter with lime wedges on the side and watch it disappear fast.
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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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