These teriyaki salmon lettuce wraps are made with perfectly flaky salmon, crisp lettuce, rice, and a homemade teriyaki sauce. They’re gluten and soy-free, and so perfect for an easy weeknight meal.

teriyaki salmon lettuce wrap with rice and topped off with shredded carrots.

Quick Overview

  • Servings: 2
  • Calories: 476
  • Protein per serving: 37g
  • Difficulty: Easy
  • Diet types: Gluten-free & soy-free
  • Flavor notes: Fresh, flavorful, and balanced

Why you’ll love these teriyaki salmon lettuce wraps

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. Whether it be my salmon piccata or salmon cucumber boats, I just love it, and this recipe is just as easy and delicious.

These salmon cups are family-friendly with their sweet teriyaki sauce made with coconut aminos and honey, steamed rice, and simple veggies. Here’s why you’re going to love it….

Headshot of Michelle Hoover, a brunette woman with pigtails in a pink sweater.
  • Quick and easy! From start to finish, this recipe takes about 30 minutes. No fuss!
  • A balanced and simple dinner. You get protein, veggies, starch, and a yummy sauce all in one dish.
  • Fresh and light. The lettuce wrap helps this recipe feel super fresh and light, which is perfect for warm days or whenever you want something lighter.

What’s the best way to cook salmon in a pan for crispy skin?

I swear by the parchment paper method for crisp salmon skin. Here’s how you do it…

  • Pat the salmon dry. This removes excess moisture.
  • Add oil to the pan and heat. There’s no way around this, you will need oil for crispy skin!
  • Add parchment paper to the pan and flip it to coat with oil. Cut the parchment paper to fit the pan.
  • Place the salmon, skin-side down, and cook! I recommend cooking the salmon for 4-6 minutes skin side down, then flipping and cooking for another 1-2 minutes.
Salmon cooking in a pan lined with parchment paper.

Recipe Ingredients

  • Coconut aminos. This is the gluten-free replacement for the soy sauce in the teriyaki marinade.
  • Ginger. I highly recommend fresh ginger for this dish to really make the flavor pop.
  • Salmon filets. I prefer to use wild-caught sockeye salmon, but you can also use coho salmon.
  • Butter lettuce. You can use romaine lettuce leaves as a substitute, but the butter lettuce has a sweeter flavor.
  • Steamed rice. You can also
  • Shredded carrot.
  • Green onion.

How to make Honey Teriyaki Salmon Lettuce Cups

Here are the simple steps, with photos, to make this recipe. Find full instructions in the recipe card.

Salmon cooking in a pan with parchment paper.

Step one. Cook the salmon with the parchment paper method in a pan until cooked through. Remove from the pan.

Teriyaki salmon being lifted out of a pan with extra sauce.

Step two. Simmer the sauce in the samon pan and add the salmon. Coat well.

Teriyaki salmon lettuce cups topped with shredded carrots on a pink plate.

Step three. Assemble the lettuce cups and serve!

Michelle Tips & Tricks

  • Swap out the lettuce for the lettuce cups. I always prefer butter lettuce for lettuce wraps, but romaine leaves will also work for this recipe.
  • Don’t overcook the salmon. I highly recommend investing in an instant-read thermometer to ensure that you’re cooking your fish to the proper temperature to prevent it from getting dry!
  • Cook the salmon using your preferred method. This recipe uses the parchment method, but you can also cook the salmon in the oven or air fryer.

How do you cook salmon in the oven?

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.

Storage and Reheating Instructions

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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teriyaki salmon lettuce wrap with rice and topped off with shredded carrots.
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Teriyaki Salmon Lettuce Wraps

Yield: 2 servings
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Author: Michelle
These honey teriyaki salmon lettuce wraps are made with perfectly flaky salmon, crisp lettuce, rice, and a homemade teriyaki sauce. They're gluten and soy-free, and so perfect for an easy weeknight meal.
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Ingredients
 

For the sauce

For the wraps

  • ½ tbsp avocado oil
  • 2 salmon filets
  • salt & pepper
  • 4 butter lettuce leaves
  • 1 cup steamed rice, sub cooked cauliflower rice
  • ½ cup shredded carrot
  • 1 tbsp green onion, chopped

Instructions
 

  • Combine the coconut aminos, apple cider vinegar, honey, arrowroot, garlic and ginger powder and stir well. Set aside.
  • Using a large pan set over medium-high heat, add the avocado to the base of the pan. Use tongs to place a piece of parchment paper cut to fit the pan, and flip to coat the paper in oil.
  • Pat the salmon well and season with salt and pepper. Add the salmon skin side down to the parchment paper and cook for 4-6 minutes. The skin should be crisp and releases easily from the parchment. Flip and cook for another 2 minutes or until the fish flakes easily & is cooked through. Set aside.
  • Clean out the pan and add the teriyaki sauce on low heat. Whisk well for 2-3 minutes until the sauce thickens.
  • Turn off the heat and add the salmon to the pan, coating in the sauce.
  • Remove the salmon from the pan and divide into 4 portions to fit into the lettuce wraps.
  • Assemble the lettuce wraps by using one lettuce cup then adding about 1/4 cup of rice, salmon, green onion, and shredded. Repeat for all of the lettuce cups and serve fresh!

Notes

You can cook the salmon using any method that you prefer. Air fryer salmon will also work for this recipe.
If you plan to save leftovers for later, store all of the components separately and reheat to serve.
Serving: 1serving, Calories: 476kcal, Carbohydrates: 45g, Protein: 37g, Fat: 15g, Saturated Fat: 2g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 6g, Cholesterol: 94mg, Sodium: 1005mg, Potassium: 1057mg, Fiber: 2g, Sugar: 11g, Vitamin A: 6438IU, Vitamin C: 4mg, Calcium: 56mg, Iron: 2mg
All nutrition facts are estimated and will vary.
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