Teriyaki salmon lettuce wraps are a quick and easy meal to get on the table when you are short on time. They also happen to taste pretty amazing and take very little prep work. Crisp lettuce cups paired with some rice, sesame seeds, sriracha, and teriyaki salmon make this a healthy recipe that punches above its weight in terms of flavor. Great for school and work lunchboxes and easily prepped ahead of time for a simple grab-n-go lunch or dinner. A great recipe for using up leftover salmon, or even that old can of prepared salmon sitting in the back of the pantry.
We love easy recipes where food is served in lettuce wraps to keep things a bit lighter during the week, why not try this Vegetable and Pork San Choy Bow At Home for your next meal?
Teriyaki Salmon Lettuce Wraps
Move over teriyaki salmon bowls, these teriyaki salmon lettuce wraps are bound to be your new favorite meal on the meal planning menu.
A crisp lettuce leaf stuffed with rice, salmon, sesame seeds, sriracha, and a lovely homemade teriyaki sauce. What's not to love?
You will need:
- salmon: you can use fresh salmon filets which will need to be cooked and flaked, or you can use leftover salmon from a previous meal, or some canned salmon. If you are using fresh salmon I have noted below the best way to cook it depending on whether you have fillets with the skin-on or skin-off. I tend to opt for wild salmon where possible;
- lettuce leaves: I use butter lettuce in this recipe, however, romaine, gem, or trimmed iceberg lettuce would also work. The type of lettuce doesn't matter as long as it doesn't have an overly bitter flavor to it;
- rice or grain: the type of rice or grain you use depends on what you prefer. You can use white rice, brown rice, wild rice, quinoa, or broccoli or cauliflower rice if you prefer a grain-free alternative;
- sesame seeds: these can be found with the dried herbs and spices and usually come in a big jar;
- sriracha: or other hot sauce for serving;
- tamari: you can also use liquid aminos or regular soy sauce if preferred, but be sure to check for levels of saltiness as all brands are different, and some may make the dish overwhelmingly salty;
- honey: or another liquid sweetener of choice such as agave syrup or maple syrup;
- coconut sugar: or another granular sweetener of choice such as brown sugar;
- garlic cloves: you can use fresh garlic or pre-minced garlic depending on preferences;
- ground ginger powder;
- sriracha: again optional if you would like a bit of spice to the teriyaki sauce.
If you want some side dishes to go with the lettuce cups for a more filling meal then be sure to check the list of options at the bottom of the post.
TIP: If you want to keep this dish lower in carbs then serve with some broccoli rice or cauliflower rice in place of the white/brown rice.
How To Make Teriyaki Salmon
Teriyaki salmon lettuce wraps make a great weeknight meal as they come together so quickly and require no special skills at all.
This recipe is also a great way to use up leftover salmon fillets or canned salmon, making it the perfect waste-free meal.
To assemble the lettuce cups simply:
- Cook the rice.
- Cook the salmon and use a fork to flake it.
- In a medium bowl prepare the teriyaki sauce.
- Add the teriyaki sauce to the flaked salmon and stir well to combine.
- Add the rice and a serving of the teriyaki salmon to a prepared lettuce leaf, add the toppings, and a little more teriyaki sauce if needed.
If you are using fresh salmon fillets then they can be cooked in a number of ways. This will be completely dependent on what type of fillets you have. Keep reading for cooking tips.
Cooking Salmon In The Oven
Skin-on or skin-off fillets can be cooked using this method.
To cook the salmon in the oven simply rub olive oil, salt, and pepper all over the fillet and bake in an oven-proof dish at 275F (135C) until the salmon flakes easily.
This should take about 30 minutes.
Cooking Salmon On The Stove Top
This is a great method if you have salmon fillets with the skin on.
To cook on the stovetop, heat some cooking oil in a medium-sized saucepan on medium to medium-high heat.
Add the salmon skin-side down to the hot pan and cook until the skin gets crispy. This should take about five to seven minutes.
Once crispy, turn the heat down to low and very carefully flip the fish over so that the skin is facing up and let the fish finish cooking for just a few seconds on the other side.
Poaching Salmon In Milk
This has been my favorite method for cooking skin-off salmon that I would like to flake.
Using milk to poach the salmon cooks it really gently and removes any overly fishy smell which is great for fussy kids. It also makes the salmon so perfectly cooked it will flake apart easily.
To poach we are simply going to heat the milk in a saucepan with a lid over medium heat.
Once hot, but not boiling, add in the fresh salmon, pop on the lid and let sit for about 5 minutes, or until the salmon is cooked through.
TIP: if you have a thicker salmon fillet you are going to need to allow it to cook for longer to be cooked through.
Meal Prepping Tips
This meal is fully able to be prepared ahead of time and simply constructed when needed.
The salmon can be cooked, flaked, and stored in the fridge.
Cook the salmon ahead of time and store in the fridge for 1-2 days. Simply heat the teriyaki sauce and add to the flaked salmon on the night to heat it up.
The rice can be cooked, stored in the fridge, and simply reheated when needed. Alternatively, you can buy packaged microwave rice to speed things up if you are in a hurry.
The teriyaki sauce can also be made ahead of time and simply reheated in the microwave or the stovetop when needed.
The lettuce leaves can be separated from the head, washed, and stored in an airtight container as well. I wouldn't do this more than 2-3 days in advance though, as the leaves may wilt if left too long.
Be sure to keep all elements stored correctly in fridge-safe containers.
Storing and Freezing Leftovers
Leftover salmon and rice should be stored in an airtight container in the fridge for up to 3 days.
There is no need to reheat the cooked salmon before serving, simply pull it out from the fridge, top it with the teriyaki sauce and make a cold wrap.
I would not recommend freezing leftover teriyaki salmon as it can become quite mushy.
What To Serve With Lettuce Wraps: Serving Suggestions
These lettuce wraps make a great dinner all by themselves when loaded with brown rice, teriyaki salmon, sesame seeds, and a drizzle of sriracha.
If you have a big appetite and want something more substantial, or salmon happens to be expensive at the moment meaninf you can't serve as much as you would like, then why not try bulking this meal up by serving it with:
- A side of Asian slaw: this is my favorite way to serve up. Asian slaw is simply a mix of shredded green cabbage, shredded red cabbage, shredded carrot, maybe some sprouts, and a drizzle of teriyaki sauce (make a bit extra of the delicious sauce when making it for the salmon and keep it aside until needed). You could even throw some crunchy noodles on top. You can also usually find pre-mixed bags of Asian slaw beside the bags of spinach in the grocery store if you are short on time (just check the ingredients on the bag of dressing included);
- steamed or air fried vegetables: why not try this Lemon and Garlic Air Fryer Broccoli or this Simple and Scrumptious Roasted Dutch Carrots recipe;
- steamed or air fried edamame;
- slices of fresh cucumber or a smashed cucumber salad;
- steamed bok choy or other Asian greens would also be a popular choice;
- a bowl of miso soup.
Teriyaki salmon lends itself well to lots of different sides, so use your imagination and make the perfect meal to match what you have in the fridge.
More Salmon Recipes
We may be a little obsessed with salmon recipes over here! Aside from tuna, salmon is the only seafood you will find on whole food bellies simply because it is so easy to cook and so versatile.
After trying these easy salmon lettuce wraps why not try one of these healthy salmon dinner recipes next (yes I have two other teriyaki salmon recipes on the site):
- Maple Glazed Sheet Pan Salmon and Veggies
- Easy Poached Salmon Quinoa Cakes
- 6 Ingredient Teriyaki Salmon Rice Bowl with Avocado and Pickled Radish
- 4 Ingredient Easy Teriyaki Salmon
- Lightened Up Sundried Tomato and Salmon Alfredo Pasta Bake
- Salsa Verde Baked Salmon Recipe
Frequently Asked Questions
I use butter lettuce in this recipe, but other lettuce like romaine, gem, or iceberg will also work well. Any lettuce that is big enough to act as a wrap and doesn't have an overly bitter taste will work well.
Yes. Make sure that it has been drained well and simply shred it with 2 forks.
Asian slaw, miso soup, steamed vegetables, edamame, or slices of fresh cucumber work well. See above for more in-depth recommendations.
You do not need to marinate the salmon for this recipe as the teriyaki is acting as more of a sauce and we want the flavors to be fresh and punchy.
Quick Teriyaki Salmon Lettuce Wraps
- 1.5 lbs (700 grams) salmon (skin-off) cooked and flaked with a fork (see notes)
- 1 head butter lettuce washed and separated into individual leaves
- 1 cup cooked brown rice
- ¼ cup sesame seeds
- sriracha and chopped green onions for garnish
- 1 tablespoon cornstarch
- ½ cup tamari
- ¼ cup mirin
- 2 tablespoons honey
- 4 tablespoons coconut sugar
- 4 cloves garlic minced
- 1 teaspoon ginger powder
- sriracha optional
- Flake the cooked salmon and set it aside in a medium-sized bowl.
- In a small bowl mix together the cornstarch and 1 tablespoon of water to make the cornstarch slurry. Set it aside until needed.
- For the teriyaki sauce add the tamari, mirin, honey, coconut sugar, garlic, ginger and optional sriracha to a small saucepan and whisk together until well combined. Over a medium heat bring the mixture to a boil.
- Reduce the temperature until the sauce is just simmering, add in the cornstarch slurry and whisk to combine. Cook for 1-2 minutes, or until thickened. The mixture should coat the back of a spoon.
- Set aside and allow to cool slightly.
- Pour the teriyaki sauce over the flaked salmon and stir well to combine.
- Layer the cooked rice on top of the lettuce leaves followed by 2 tablespoons of the teriyaki salmon mixture on each. Sprinkle with sesame seeds and optional sriracha and serve.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
I love lettuce wraps! They make the best lunches.
These were a big hit at a potluck. My dish was the most impressive looking.
I packed these for a picnic lunch and they were great!
Alex Bala says
Fantastic! These were great, I have never made salmon wraps, these are a keeper. Thanks for this recipe!
So much flavor and so easy to make! We all loved these lettuce wraps! I was surprised at the younger kids trying them, but they loved the sauce.
These were so light, fresh, and flavorful! They made the perfect lunch and now I can't wait to make them again!
This is my favorite dish! Low-carb, easy, and delicious
Lynn Polito says
I love lettuce wraps and putting salmon in them is delicious!
Mandy Applegate says
I think I must have died and gone to heaven - these salmon lettuce wraps were amazing!