Soy Free Salmon Lettuce Wraps with Ginger-Coconut Sauce
These bright, fresh wraps are the kind of meal that feels light and vibrant without sacrificing any real satisfaction. The salmon gets a golden sear in coconut oil and a warm dusting of turmeric and ginger before being flaked into tender, bite-sized pieces that nestle perfectly into crisp butter lettuce cups. The real star is the ginger-coconut sauce — coconut aminos stand in for traditional soy-based sauces, delivering that same savory, umami-rich depth without any soy whatsoever. It's a smart swap that works beautifully, especially since so many Asian-inspired sauces and marinades are off-limits when you're avoiding soy. Shredded carrots, cool cucumber, fresh cilantro, and scallion greens pile on top for crunch and color in every single bite. A squeeze of lime right before serving ties everything together with a little citrusy brightness. Whether you're cooking for a crowd or just yourself on a weeknight, this one comes together fast and looks genuinely impressive on the table.
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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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