Quick Teriyaki Salmon Lettuce Wraps

Overhead shot of teriyaki salmon lettuce cups served on a platter

4.97 from 32 votes

Quick Teriyaki Salmon Lettuce Wraps

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. Paired with some rice, sesame seeds, and sriracha, teriyaki salmon 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 can of salmon sitting in the back of the pantry.

Prep Time5

Cook Time10

Total Time15

Course: Dinner, Main Course

Cuisine: Asian

Keyword: salmon lettuce wraps, Teriyaki Salmon

Servings: serves

Calories: 481kcal

Ingredients

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

Teriyaki Sauce

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

Instructions

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.

Notes

Salmon

Leftover cooked salmon or canned salmon can be used.

Salmon can be cooked by baking or pan-frying.

Oven: simply rub olive oil, salt, and pepper on the salmon and bake in an oven-proof dish at 275F (135C) until the salmon flakes easily, about 30 minutes.

To panfry: cook the fish skin side down on your stovetop over medium to medium-high heat until the skin gets crispy (five to seven minutes). Once you've achieved this, turn the heat down to low and very carefully flip the fish to let it finish cooking for just a few seconds on the other side.

Lettuce

Romaine, gem, or iceberg lettuce would work well here also.

Storing Leftovers

Leftover salmon can be stored in the fridge for up to 3 days if stored correctly.

I do not recommend leftover salmon be frozen, as it will become mushy.

Nutrition