Seeds 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 — golden-seared salmon nestled into crisp butter lettuce cups with crunchy carrots, cool cucumber, and a zippy ginger-coconut sauce that ties everything together. The sauce is built from coconut aminos, apple cider vinegar, fresh ginger, honey, and lime juice, so it delivers serious depth of flavor without relying on any seed-based oils or condiments that can sneak into similar Asian-inspired dishes. Sesame oil and tahini are common in recipes like this, but every ingredient here is intentionally chosen to keep things completely seed-free. The salmon itself gets a quick rub of turmeric and ground ginger before hitting a hot skillet with coconut oil, giving it a beautifully spiced crust that flakes apart perfectly into each lettuce cup. Eating with your hands is half the fun — pile on the cilantro and scallion greens, squeeze a little lime over the top, and dig in. It's light enough to feel clean but satisfying enough to count as a real dinner.
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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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