Walnut Free Salmon Lettuce Wraps with Ginger-Coconut Sauce
These vibrant lettuce wraps are the kind of light, flavor-packed meal that feels like something you'd order at a trendy restaurant — except you made it in your own kitchen. Turmeric and ginger-dusted salmon gets seared in coconut oil until golden and flaky, then nestled into crisp butter lettuce cups with 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 everything together with a bright, slightly sweet tang. Every single ingredient here is naturally free from tree nuts, so there's no label-scanning or substitution stress — just clean, whole-food cooking from start to finish. The whole assembly comes together quickly once the salmon is cooked, making it a great option for a weeknight dinner that still feels a little special. Serve with extra lime wedges for a final hit of citrus, and don't be surprised if everyone at the table reaches for seconds.
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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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