Teriyaki Salmon Lettuce Wraps – Wild Bay Seafood Company gtag('config', 'G-66WDS6K6Y0');

Teriyaki Salmon Lettuce Wraps

Down the street from where I live, a small neighborhood restaurant makes the best sweet and sour tofu lettuce wraps. Bursting with flavor - I found myself craving them. I wanted to recreate them, but had some salmon in the fridge so, I opted to swap the sweet and sour for teriyaki, the tofu for salmon, and put together this recipe. Not to toot my own horn, but...toot toot! 

Teriyaki salmon may be me my favorite new way to cook our sockeye. The perfect balance of sweet and salty, yields a complex flavor profile, and is super simple to make. Protein packed and nutrient rich, the fresh lettuce combined with the filling salmon leaves you feeling so satisfied. If you try this recipe please let us know what you think in the comments- we would love to hear from you!

 

Teriyaki Salmon Lettuce Wraps

(Serves 2) 

Ingredients: 

  • 2 sockeye portions
  • 1 head butter lettuce
  • 2 cups jasmine rice, cooked
  • 1 tsp. sesame seeds, for garnish
  • 1 bunch green onions, for garnish  
  • 1 lime, quartered
  • 1 Tbsp. sesame oil

For the Marinade: 

  • 1/4 cup tamari
  • 1 cup water
  • 1/2 tsp fresh ginger, minced
  • 1 garlic clove, minced
  • 4 Tbsp. brown sugar
  • 2 Tbsp. honey

Directions:

  1. Mix together the tamari, water, ginger, garlic, brown sugar, and honey in a bowl.
  2. Rinse the salmon portions and pat dry, then place into the marinade.
  3. Marinate for 20 minutes. While the salmon marinates, cook the jasmine rice and preheat the oven to 300 degrees Fahrenheit.
  4. Once the salmon is done marinating, and the oven reaches 300 degrees Farenheit, drizzle salmon with sesame oil and bake for 15-20 minutes.
  5. As the salmon cooks, pour the remaining marinade into a pan and bring to a boil, stirring occasionally to avoid sticking to pan.
  6. Reduce heat to low, and stir until the marinade thickens into the consistency of teriyaki sauce, about 15 minutes.
  7. Once finished, remove from the heat and set aside. When the salmon is done cooking, remove it from the oven and let rest, about 5 minutes.
  8. Assemble your lettuce wraps, filling each piece of lettuce with one scoop of rice, a piece of salmon, a drizzle of teriyaki sauce, sprinkle of green onions and sesame seeds, and a squeeze of lime. Enjoy!

Recreate the recipe & shop our sockeye

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