Introduction

Teriyaki Salmon Lettuce Wraps with Cucumber and Avocado are a light, refreshing, and flavor-packed meal that perfectly balances sweet, savory, and fresh notes. Tender salmon glazed in homemade teriyaki sauce is paired with crisp lettuce leaves, creamy avocado, and refreshing cucumber for a handheld meal that is both healthy and satisfying.

This dish is ideal for lunches, weeknight dinners, or even a light appetizer for gatherings. It’s quick to prepare, low-carb, and gluten-friendly when using gluten-free soy sauce, making it perfect for those looking for a healthy yet indulgent option.

Why I Love This Recipe

I love Teriyaki Salmon Lettuce Wraps with Cucumber and Avocado because they strike the perfect balance between healthy and indulgent. The salmon is tender, flaky, and coated in a sweet-savory teriyaki glaze that feels indulgent without being heavy. The crisp lettuce leaves add a refreshing crunch, while creamy avocado and fresh cucumber bring luxurious texture and freshness to each bite.

This recipe is also a dream for busy weeknights—it comes together quickly, is low-carb, and doesn’t require any complicated cooking techniques. Plus, it’s versatile: serve it as a light lunch, a dinner option, or even as an appetizer at parties. Every bite is bursting with flavor, visually appealing, and satisfying, which makes it one of my go-to recipes when I want something that’s both healthy and delicious.

Why This is a Must-Try Dish

• Healthy and protein-packed: Salmon provides omega-3s and high-quality protein.
• Low-carb and gluten-friendly: Perfect for light meals or dietary restrictions.
• Quick and easy: Ready in under 30 minutes.
• Versatile: Serve as wraps, bowls, or even tacos.
• Visually stunning: Bright colors and fresh ingredients make it a crowd-pleaser.

Preparation & Cooking Time

• Preparation Time: 10–15 minutes
• Cooking Time: 10 minutes
• Total Time: 20–25 minutes

Servings & Nutrition

• Servings: 4
• Calories: ~350 per serving (2 wraps per person)

Course & Cuisine

• Course: Main Dish / Lunch
• Cuisine: Asian Fusion

Ingredients

For the Teriyaki Salmon:

• 1 lb (450 g) salmon fillet, skin removed and cut into 1–inch pieces
• 2 tbsp soy sauce (or tamari for gluten-free)
• 1 tbsp honey or maple syrup
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 clove garlic, minced
• 1 tsp ginger, minced
• Salt and pepper, to taste
• 1 tsp olive oil or vegetable oil

For the Wraps:

• 8–12 large butter lettuce leaves or romaine leaves
• 1 small cucumber, julienned
• 1 avocado, sliced
• 2 green onions, thinly sliced
• Sesame seeds for garnish (optional)

Step-by-Step Preparation Method

Step 1: Make the Teriyaki Sauce

1. In a small bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger. Set aside.

Step 2: Cook the Salmon

1. Heat olive oil in a skillet over medium-high heat.
2. Season salmon lightly with salt and pepper.
3. Add salmon pieces to the skillet and sear for 2–3 minutes per side until cooked through and lightly caramelized.
4. Pour the teriyaki sauce over the salmon in the last minute of cooking. Stir gently to coat salmon in the glaze.

Step 3: Prepare the Wraps

1. Wash and separate lettuce leaves carefully.
2. Slice avocado and julienne the cucumber.
3. Arrange cucumber, avocado, and green onions in each lettuce leaf.

Step 4: Assemble the Wraps

1. Spoon teriyaki salmon pieces onto each lettuce leaf.
2. Drizzle any remaining teriyaki glaze over the top.
3. Garnish with sesame seeds if desired.

How to Serve

• Serve immediately while the salmon is warm.
• These wraps work well as a light lunch, dinner, or appetizer platter.
• Pair with steamed rice, quinoa, or a side of edamame for a more filling meal.

Recipe Tips

• Use fresh, high-quality salmon for best flavor and texture.
• Do not overcook salmon; it should remain tender and flaky.
• Lettuce leaves can be chilled in the fridge for extra crunch.
• Adjust sweetness of teriyaki glaze to taste by adding more honey or maple syrup.

Variations

• Spicy: Add sriracha or chili flakes to the teriyaki glaze.
• Nutty: Sprinkle crushed peanuts or cashews on top for crunch.
• Vegetable-packed: Add shredded carrots, bell peppers, or radishes for extra freshness.
• Gluten-free: Use tamari or coconut aminos instead of soy sauce.
• Meal prep: Serve over a bed of greens or rice bowls for make-ahead lunches.

Freezing & Storage

• Refrigerator: Store cooked salmon and teriyaki glaze in an airtight container for up to 2 days.
• Lettuce: Store separately and assemble just before serving to prevent sogginess.
• Freezer: Not recommended; lettuce will not freeze well.

Special Equipment Needed

• Nonstick skillet or frying pan
• Small mixing bowl for teriyaki sauce
• Spatula or tongs for cooking salmon
• Knife and cutting board for vegetables

FAQ

Q1: Can I use pre-cooked salmon?
Yes, gently warm it with the teriyaki glaze before adding to lettuce wraps.

Q2: Can I make this ahead of time?
Prepare salmon and teriyaki glaze ahead, but assemble wraps just before serving.

Q3: Can I use iceberg lettuce?
Yes, but butter lettuce is preferred for its pliability and delicate texture.

Q4: Can I add other proteins?
Yes, shrimp, chicken, or tofu work well with the same teriyaki glaze.

Conclusion

Teriyaki Salmon Lettuce Wraps with Cucumber and Avocado are a fresh, healthy, and flavor-packed meal that’s perfect for light lunches, dinners, or entertaining guests. The combination of sweet-savory teriyaki salmon, crisp lettuce, creamy avocado, and crunchy cucumber makes each bite deliciously satisfying and visually appealing. Quick to prepare, versatile, and nutrient-rich, this recipe is a must-try for anyone looking for a healthy, gourmet-style meal at home.