Pecan Free Salmon Lettuce Wraps with Ginger-Coconut Sauce
These bright, fresh wraps are the kind of meal that looks impressive but comes together with minimal fuss. Turmeric and ginger-dusted salmon gets seared in coconut oil until golden and flaky, then nestled into crisp butter lettuce cups with shredded carrots, cool cucumber, and a shower of fresh cilantro and scallions. 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 with a sweet-savory kick. Tree nut allergies can make Asian-inspired sauces a minefield, since many restaurant versions sneak in crushed nuts for texture or garnish, but every component here is naturally free of that concern. The sauce gets all its depth from fresh ginger and citrus, so there's nothing to swap or second-guess. Serve everything family-style and let people build their own wraps for an easy, interactive dinner that feels a little special on a weeknight.
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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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