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salmon lettuce wraps

Salmon Lettuce Wraps with Sriracha Honey Glaze

Lexi Finke
These salmon lettuce wraps are a great quick lunch option or an easy dinner! Fresh salmon pieces coated in a sweet and spicy sriracha honey glaze!
5 from 1 vote
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine American
Servings 3 wraps

Ingredients
  

  • 10 oz fresh salmon filet
  • 1 tbsp sesame oil or olive oil
  • 2 tbsp coconut aminos
  • 2 tbsp sriracha sauce
  • 2 tbsp honey
  • 1 clove garlic minced
  • 3 butter lettuce wraps
  • 3 oz rice noodles cooked
  • 3 tbsp shredded red cabbage
  • 1/4 lime juiced
  • 1/4 cup diced mango or mango salsa
  • salt, pepper, and garlic powder to taste
  • sesame seeds to garnish

Instructions
 

  • Start by dicing your salmon filet into about 1-inch cubes (see photos above) and cut the skin off of the salmon. Season with salt, pepper, and garlic until lightly coated.
  • Heat sesame oil in a skillet on high heat. Once hot, add each piece of salmon leaving room between each one. Cook for 1 to 2 minutes on each side or until golden brown.
  • Meanwhile, make the sauce. Mix the coconut aminos, sriracha sauce, honey, and minced garlic in a small bowl.
  • Push the salmon pieces to the outer edges of the pan and pour the sauce into the middle on medium to high heat. Let the sauce gently simmer until it thickens. When a glaze begins to form, coat the salmon pieces in the glaze.
  • Cook rice noodles to package instructions. In a small bowl, juice 1/4 lime over the red cabbage and mix.
  • Assemble your wraps by adding the rice noodles, glazed salmon, red cabbage, and mango. Garnish with sesame seeds and enjoy!

Notes

If you like extra sauce on the side, double the listed portion above and save half to dip.
If you are low carb or paleo, simply leave out the rice noodles.
If you don't like salmon, you can substitute chicken or shrimp as well.
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