Paleo 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 without leaving you hungry. Turmeric and ginger-dusted salmon gets seared in coconut oil until golden and flaky, then nestled into crisp butter lettuce cups alongside shredded carrots, cool cucumber, fresh cilantro, and scallion greens. The real star is the ginger-coconut sauce — a punchy blend of coconut aminos, apple cider vinegar, honey, and lime juice that ties everything together with a bright, savory kick. Coconut aminos do the heavy lifting here in place of soy sauce, keeping the whole dish grain-free and legume-free without sacrificing any of that umami depth. Everything on the ingredient list is clean and whole-food, so there's no label-reading stress or ingredient swaps required. It's an impressive dish for a weeknight dinner or a casual spread with friends, and the build-your-own format makes it genuinely fun to eat.
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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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