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Honey Teriyaki Salmon Lettuce Cups

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


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.


  • 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)


  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.


All nutritional facts are estimated and will vary.

  • Prep Time: 15
  • Cook Time: 15
  • Category: Main Dishes
  • Method: Stove Top


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