This salmon lettuce wraps are fuss-free, fork-free meal with plenty of flavor packed into a cute little bundle! We’re taking beautifully air fryer salmon in a delicious homemade sauce, and using some lettuce wraps to make tasty san choy bao style parcels with Mediterranean twist.
Salmon Lettuce Wrap
These salmon wraps are absolutely awesome. There’s a little bit of buttery softness, and a little bit of crispy crunch. You get bite-sized treats that are pretty healthy, with plenty of green vegetable matter in the form of your lettuce wrap itself.
Homemade Marinade/ Sauce
You need a few simple ingredients to make this fantastic marinade/dressing. Here’s our list:
- 2 tablespoons olive oil
- 2 tablespoons lemon juice, fresh squeezed
- 1 tablespoon balsamic vinegar
- 2 garlic cloves, minced
- 1 tablespoon fresh parsley, finely chopped
- 1 teaspoon dried oregano
- 1 teaspoon salt
- Black pepper, as needed
To make the sauce, you need to combine all your ingredients in a small bowl. You can use this awesome dressing not only for these salmon lettuce wraps, but for just about any salad you want!
How To Make Salmon Lettuce Wraps
Cooking this recipe is super easy. You’ll have your wraps on the table in next to no time at all. You air fry, flake, dress, and wrap. Four simple steps from kitchen to a hungry mouth!
- The first step is to whisk together all the ingredients for the marinade/dressing.
- Then, pour half of the dressing into a large, shallow dish. Reserve the remaining dressing to use later.
- Add the salmon to the marinade and mix to coat.
- The next step is to cook your salmon. To check for doneness, flake the salmon with a fork.
- While salmon is cooking, prepare the salad. Dress it with the remaining marinade.
- Finally, you want to construct your wraps. Layer a lettuce wrap with salad and top it with salmon.
- First of all, we strongly encourage you to make this salmon your favorite way, whatever that is. Any method, including air fried, baked, grilled, pan seared, or poached. We chose to air fry the salmon for this recipe but it’s really up to you and what you find easiest, and tastiest.
- As we mentioned, it’s great to use leftover salmon for this recipe, too. It’s easy to find salmon fillets sold in portions of two pounds or more, so if you’re serving a smaller group of people, just cook the whole salmon and enjoy your leftovers in these wraps the next day.
- When you’re baking salmon, your cooking time will vary depending on the thickness of the salmon. Thicker cuts will require a longer cooking time, and thinner ones will need less time to cook. The best thing to do is remove all doubt and simply use an instant read meat thermometer to check the internal temperature of your salmon to ensure it’s cooked all the way through.
- It can be tempting to overload your salmon lettuce wraps like you might do with a burrito. That can make a lot of mess. We recommend that you start by making your wraps with a little less salmon and salad than you think you need. See how the first, potentially undersized, wrap goes, and add more filling if need be.
Salmon Lettuce Wraps FAQs
You can use any of our favorite three varieties of lettuce for this recipe. It’s up to you. We recommend butter lettuce as its crispy texture and solid structural integrity make it perfect for these wraps.
You can also use green leaf lettuce or Romaine lettuce.
Really, the trick is to make sure your lettuce head has leaves that are large and flexible enough to use for wraps.
This is surprisingly easy to do. Cut the bottom part of your lettuce head off. Then peel away each lettuce leaf, being careful not to tear or fold the leaf. Wash and dry your lettuce leaves before serving, and that’s it! You don’t need to do much more than this to prepare the leaves for wrapping.
We recommend not reheating your salmon more than once, however.
You can store cooked salmon in the fridge in an airtight container for a day or two, and your dressing will keep nicely, too. We recommend that you avoid freezing cooked salmon.
Other Salmon Recipes
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