Rice Free Salmon Lettuce Wraps with Ginger-Coconut Sauce
Crisp butter lettuce cups stand in for any grain-based wrapper here, making this a naturally satisfying meal that never misses the rice. The salmon gets a quick sear in coconut oil with turmeric and ginger, building a golden crust before it's flaked into tender, bite-sized pieces that nestle perfectly into each leafy cup. Shredded carrots and cool cucumber slices add crunch and freshness, while the ginger-coconut sauce — built from coconut aminos, apple cider vinegar, honey, and lime juice — ties everything together with a bright, slightly sweet tang. It's the kind of dish that looks impressive on a platter but comes together with minimal fuss and a single skillet. For anyone navigating a grain-free lifestyle, this is the kind of weeknight dinner that proves you're not missing out on anything. Serve with extra lime wedges and let everyone assemble their own wraps for a fun, hands-on meal.
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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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