Salmon Lettuce Wraps
Salmon Lettuce Wraps
Protein
1 4-6oz Salmon Fillet per person : skin-on
Carbs
Choose your lettuce : 1 head of Green Leaf Lettuce OR 2 heads of Butter Lettuce OR 1 head of Romaine Lettuce
1 c. Quinoa : side dish
1 Yellow Pepper thinly sliced : topping
1 c. Green Onions chopped : topping
Fats
1 tbsp Extra Virgin Olive Oil (EVOO) : for wild caught salmon only
** Farm raised is usually higher in fat and won’t need extra fats/oils.
Spice
¼ c. Everything But The Bagel (EBTB) Seasoning
Salt + Pepper to taste
THE SAUCE >> Creamy Lemon + Dill
Because it’s all about the sauce.
Click the link above to the Creamy Lemon + Dill recipe, that is great to add on any protein or salad.
These salmon lettuce wraps have become a weekly menu item in my house because they’re just. that. good.
When we make them, our preferred method of cooking is on the grill. If you do not have access to a grill, you can air fry or oven bake your salmon – all methods explained below.
Grill Method
When grilling salmon, we like to grill the fillets directly on the grill, which is only possible with skin-on salmon. If your salmon is not skin-on, cook it in tin foil on the grill.
Add about 2 Tbsp of EBTB Seasoning and, if your salmon is wild caught, add a drizzle of EVOO before adding your seasoning.
Grill the fillets for about 15-20 minutes for 1-inch thick fillets. Allow another 5-10 minutes for each extra inch of thickness.
Use a spatula or tongs to remove the fish from the grill.
'Air Fryer Method
Another great method is to use your air fryer. You won’t believe how delicious and oh so easy it is to air fry your salmon.
Set your air fryer to 400°FT and follow these times for desired doneness:
10 minutes for salmon fillets that have just a little bit of red in the very center (medium).
12 minutes for salmon with no red in the middle, but still soft.
14 minutes for well done salmon fillets.
Oven Baked Method
The last and just as tasty method – oven baked salmon!
For this method, you’ll just preheat your oven to 425°F and cook the fillets for about 12-15 minutes.
While your salmon is cooking, you can prep your toppings.
Tear off the lettuce leaves from your desired head of lettuce and choose your veggies.
Your toppings can be whatever you’d like – we like to slice up a yellow pepper and sprinkle on some chopped green onions.
Final Prep
When the salmon is done, remove it from wherever you cooked it and place it on a plate to cool for a couple minutes.
Prepare you lettuce wrap by laying it flat on a plate and begin to add the salmon to it it – the salmon should easily flake off the skin.
Once you have added your salmon, add your toppings and do not forget the sauce!
Fold your lettuce and enjoy!
Don’t forget the sauce, our Creamy Lemon + Dill Sauce is a MUST! We promise you won’t regret it.
For the side dishes, we like to make our air fried green beans and our oh so very fluffy quinoa.
Not a fan of green beans or just feeling another veggie for tonight? Go for it!
Tried other toppings? Let us know in the comments below!
Salmon Lettuce Wraps
Ingredients
- 1 4-6oz Salmon Fillet per person : skin-on
- Choose your lettuce : 1 head of Green Leaf Lettuce OR 2 heads of Butter Lettuce OR 1 head of Romaine Lettuce
- 4 c. Green Beans : side dish
- 1 c. Quinoa : side dish
- 1 Yellow Pepper thinly sliced : topping
- 1 c. Green Onions chopped : topping
- 1 tbsp Extra Virgin Olive Oil (EVOO) : for wild caught salmon only
- ** Farm raised is usually higher in fat and won’t extra.
- ¼ c. Everything But The Bagel (EBTB) Seasoning
- Salt + Pepper to taste
- THE SAUCE >> Creamy Lemon + Dill
Instructions
- These salmon lettuce wraps have become a weekly menu item in my house because they’re just. that. good.
- When we make them, our preferred method of cooking is on the grill. If you do not have access to a grill, you can air fry or oven bake your salmon – all methods explained below.
- Grill Method — When grilling salmon, we like to grill the fillets directly on the grill, which is only possible with skin-on salmon. If your salmon is not skin-on, cook it in tin foil on the grill. Add about 2 Tbsp of EBTB Seasoning and, if your salmon is wild caught, add a drizzle of EVOO before adding your seasoning. Grill the fillets for about 15-20 minutes for 1-inch thick fillets. Allow another 5-10 minutes for each extra inch of thickness. Use a spatula or tongs to remove the fish from the grill.
- Air Fryer Method — Another great method is to use your air fryer. You won’t believe how delicious and oh so easy it is to air fry your salmon. Set your air fryer to 400°FT and follow these times for desired doneness: 10 minutes for salmon fillets that have just a little bit of red in the very center (medium); 12 minutes for salmon with no red in the middle, but still soft; 14 minutes for well done salmon fillets.
- Oven Baked Method — The last and just as tasty method – oven baked salmon! For this method, you’ll just preheat your oven to 425°F and cook the fillets for about 12-15 minutes. While your salmon is cooking, you can prep your toppings. Tear off the lettuce leaves from your desired head of lettuce and choose your veggies. Your toppings can be whatever you’d like – we like to slice up a yellow pepper and sprinkle on some chopped green onions.
- Final Prep — When the salmon is done, remove it from wherever you cooked it and place it on a plate to cool for a couple minutes.
- Prepare you lettuce wrap by laying it flat on a plate and begin to add the salmon to it it – the salmon should easily flake off the skin.
- Once you have added your salmon, add your toppings and do not forget the sauce!
- Fold your lettuce and enjoy!
- Don’t forget the sauce, our Creamy Lemon + Dill Sauce is a MUST! We promise you won’t regret it.
- For the side dishes, we like to make our air fried green beans and our oh so very fluffy quinoa.
- Not a fan of green beans or just feeling another veggie for tonight? Go for it!