Pistachio Free Salmon Lettuce Wraps with Ginger-Coconut Sauce
These light, vibrant wraps are the kind of meal that looks impressive but comes together with minimal fuss. Tender, golden-seared salmon gets flaked into crisp butter lettuce cups and layered with shredded carrots, cool cucumber, fresh cilantro, and scallion greens for a combination that's as colorful as it is satisfying. The real star is the ginger-coconut sauce — a bright, tangy blend of coconut aminos, apple cider vinegar, honey, and lime juice that ties every bite together beautifully. Coconut oil and turmeric give the salmon a warm, subtly earthy crust that plays perfectly against all those fresh vegetables. Every single ingredient here is naturally free from tree nut concerns, so there's no label-scanning or substitution stress involved — just straightforward, wholesome cooking. This is the kind of weeknight dinner that feels like a treat without requiring much from you at all, and the lime wedges on the side make it even better.
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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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