These honey teriyaki salmon lettuce cups are an easy, healthy, and flavorful main dish or appetizer. They’re paleo, AIP, and can be made Whole30.

Top view of salmon lettuce cups on plate

Honey Teriyaki Salmon Lettuce Cups

I love to incorporate salmon into my meal plans whenever possible because of all the healthy fats and protein it provides! Salmon is so easy to cook and when paired with a delicious sauce and some veggies, it is the ultimate easy weeknight dinner or meal prepped lunch.

These salmon cups are family-friendly with their sweet teriyaki sauce made with coconut aminos and honey, steamed rice, and simple veggies. These are sure to be in your weekly meal rotation often!

Ingredients Needed for Honey Teriyaki Salmon Lettuce Cups

For the teriyaki sauce

  • Coconut aminos. This is the gluten-free replacement for the soy sauce in the teriyaki marinade.
  • Apple cider vinegar.
  • Honey.
  • Arrowroot starch.
  • Garlic powder.
  • Ginger powder.
  • Avocado oil.

For the salmon lettuce cups

  • Salmon filets. I prefer to use wild-caught sockeye salmon, but you can also use coho salmon.
  • Salt & pepper. Omit the pepper for AIP.
  • Butter lettuce. You can use romaine lettuce leaves as a substitute, but the butter lettuce has a sweeter flavor.
  • Steamed rice. Sub-cooked cauliflower rice for AIP/paleo/Whole30.
  • Shredded carrot.
  • Green onion.
  • Seaweed flakes. These are optional.

Salmon lettuce wraps on a plate

How to make Honey Teriyaki Salmon Lettuce Cups

  • Mix the sauce ingredients. Combine the coconut aminos, apple cider vinegar, honey, arrowroot, garlic, and ginger powder. Stir well and set aside.
  • Cook the salmon filets. Heat the avocado oil over medium-high heat. Pat the salmon filets dry and season with salt and pepper. Place the salmon skin-side down in the pan and cook for 5 minutes then flip and reduce heat. Allow to cook for another 4 minutes or until the salmon is cooked through. Transfer to a plate.
  • Thicken the sauce. Clean out the pan and add the teriyaki sauce on low heat. Whisk well for 2-3 minutes until the sauce thickens. Remove from the heat and top the salmon with the sauce (reserving some extra on the side). Flake the salmon and allow it to cool slightly.
  • Assemble the lettuce cups. Use one lettuce cup then add rice, shredded carrot, salmon, green onion, and optional seaweed flakes. Repeat for all of the lettuce cups. Serve with extra sauce on the side.

Salmon lettuce cups on plate with teriyaki sauce

What else can you serve this with?

If you don’t tolerate white rice, you can use cauliflower rice or a variety of other veggies like stir-fried zucchini, or serve it with roasted bok choy.

Could you cook this salmon in the oven instead?

You can! Add the avocado oil to the salmon filets and top with half of the teriyaki sauce, spreading evenly. Reserve the other half of the sauce for serving. Transfer the salmon to the oven and bake for 12-14 minutes at 375 or until the salmon is cooked through and easily flakes.

Can you make this recipe ahead of time?

I find that this recipe is best fresh, though you can make it ahead of time and reheat it. I would recommend keeping everything separate and assembling when ready to enjoy!

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Honey Teriyaki Salmon Lettuce Cups


  • Author: Michelle
  • Prep Time: 15
  • Cook Time: 15
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free

Description

These honey teriyaki salmon lettuce cups are an easy, healthy, and flavorful main dish or appetizer. They’re paleo, AIP, and can be made Whole30.


Ingredients

Scale
  • 1/3 cup coconut aminos
  • 1 tsp apple cider vinegar
  • 2 tbsp honey
  • 2 tsp arrowroot starch
  • 1 tsp garlic powder
  • 1/2 tsp ginger powder
  • 2 tbps avocado oil
  • 2 salmon filets
  • 1/2 tsp salt
  • 1/4 tsp black pepper (omit for AIP)
  • 4 butter lettuce leaves
  • 1 cup steamed rice (sub cooked cauliflower rice for AIP/paleo/whole30)
  • 1/2 cup shredded carrot
  • 1 tbsp green onion, chopped
  • 1 tsp seaweed flakes (optional)

Instructions

  1. Combine the coconut aminos, apple cider vinegar, honey, arrowroot, garlic and ginger powder and stir well. Set aside.
  2. Using a large pan, heat the avocado oil over medium-high heat. Pat the salmon filets dry and season with salt and pepper. Place the salmon skin-side down in the pan and cook for 5 minutes. Carefully flip the salmon and reduce the heat slightly. Allow to cook for another 4 minutes or until the salmon is cooked through. Transfer to a plate.
  3. Clean out the pan and add the teriyaki sauce on low heat. Whisk well for 2-3 minutes until the sauce thickens. Remove from the heat and top the salmon with the sauce (reserving some extra on the side). Flake the salmon and allow to cool slightly.
  4. Assemble the lettuce cups by using one lettuce cup then adding rice, shredded carrot, salmon, green onion, and optional seaweed flakes. Repeat for all of the lettuce cups. Serve with extra sauce on the side.

Notes

All nutritional facts are estimated and will vary.

  • Category: Main Dishes
  • Method: Stove Top

Nutrition

  • Serving Size: 1 serving
  • Calories: 456
  • Fat: 16.5g
  • Carbohydrates: 32.3g
  • Fiber: 0.7g
  • Protein: 45.6g