MSG Free Salmon Lettuce Wraps with Ginger-Coconut Sauce
Fresh, vibrant, and packed with bold flavor, these lettuce wraps are the kind of meal that feels light but genuinely satisfying. Golden-seared salmon sits in crisp butter lettuce cups alongside shredded carrots, cool cucumber slices, fresh cilantro, and scallion greens — every bite is a little crunch, a little heat, and a lot of brightness. The real star is the ginger-coconut sauce, which gets its savory depth from coconut aminos instead of traditional soy sauce, making it a smart swap for anyone avoiding hidden additives in bottled condiments. Coconut aminos are naturally free from monosodium glutamate, so you get that rich, umami-forward flavor without anything artificial sneaking in. The salmon itself is seasoned simply with turmeric, ginger, and sea salt before being pan-seared in coconut oil until perfectly flaky — no marinades, no mystery ingredients, just clean, honest cooking. A squeeze of fresh lime over the top ties everything together and makes the whole dish pop. This one is weeknight-easy and impressive enough to serve to guests.
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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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