Pescatarian Salmon Lettuce Wraps with Ginger-Coconut Sauce
These light, vibrant wraps are the kind of meal that looks impressive on a platter but comes together with surprisingly little effort. Salmon is seared in coconut oil with turmeric and ginger 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 every bite together with a bright, slightly tangy finish. Skipping soy sauce in favor of coconut aminos keeps the flavor bold without any of the usual concerns about hidden additives. Each wrap is fresh, colorful, and genuinely satisfying without feeling heavy, which makes this a great option when you want something that feels indulgent but is actually built on clean, whole ingredients. Serve them straight from the platter with extra lime wedges and let everyone assemble their own — it's the kind of casual, hands-on dinner that disappears 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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