Go Back

Teriyaki Salmon Lettuce Wraps with Cucumber and Avocado

Elina James
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Salmon Recipes
Servings 4 servings
Calories 300 kcal

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)

Instructions
 

  • Step 1: Make the Teriyaki Sauce: In a small bowl, whisk together soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger. Set aside.
  • Step 2: Cook the Salmon: Heat olive oil in a skillet over medium-high heat. Season salmon lightly with salt and pepper. Add salmon pieces to the skillet and sear for 2–3 minutes per side until cooked through and lightly caramelized. 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: Wash and separate lettuce leaves carefully. Slice avocado and julienne the cucumber. Arrange cucumber, avocado, and green onions in each lettuce leaf.
  • Step 4: Assemble the Wraps: Spoon teriyaki salmon pieces onto each lettuce leaf. Drizzle any remaining teriyaki glaze over the top. Garnish with sesame seeds if desired.