Salmon Lettuce Wraps and How to Sear Salmon {recipe}

Salmon Lettuce Wraps
There really is no excuse for not making a meal that’s this easy. For a lazy, late summer evening, it’s Salmon Lettuce Wraps.

The wild Alaskan King salmon we had on hand was so gorgeous and fresh (though it was frozen first for delivery to TasteSpotting’s HQ Kitchen) that we almost made these wraps with raw salmon, which with no cooking for any other component, would have made this dish unfairly easy.
Wild Alaskan King Salmon
But thinking ahead, we pan seared the entire piece of salmon just so we would have some leftover for at least one more meal the next day. What we did use for this light meal, we flaked apart and simply placed on top of crisp green leaf lettuce with buttery avocado, sweet mango, and cucumber.It’s really just a rustic, mobile version of the Salmon Avocado Mango Tartare we did before.

A dipping sauce or dressing something along the lines of a Southeast Asian fish sauce-based one would probably be a suitable accompaniment since that is what I usually associate with this combination of ingredients. A creamy-but-light yogurt based dressing with lemon would have been good, too.

In the end, we opted to go without. Instead, we just sprinkled the inside with a little salt and pepper, rolled, and ate as-is because the salmon had so much flavor on its own. It made for a much easier pairing with wine that way, too.
Salmon Lettuce Wraps

How to Sear Salmon Filets

Do this part first. Putting together the Lettuce Wraps after that should be self-explanatory. Washed and dried fresh green leaf lettuce, sliced avocado, cucumber and mango.


salmon fillets, about 6-8 ounces each.
olive oil
salt + pepper


Season the salmon with salt and pepper. If the fish has skin on one side, season it.

Heat about 2 tablespoons olive oil per fillet in a large skillet over medium heat. Place salmon in pan (if it has the skin on, place skin-side down). Try not to move the salmon around too much or you will mangle the skin or break the fillet. Just let it sit, cook about 3 minutes on one side, then using a very thin spatula, flip the fillet and cook the other side.

How much longer you cook it depends on how rare you like the center of the salmon. I don’t mind eating salmon raw to begin with, so I only turn it over to brown the surface of fillet. If you like your salmon fairly well-cooked, first of all, you should really think about that choice. Secondly, cook the second side for another 3 minutes.

{wild alaskan king salmon provided for review by Anderson Seafoods}

by Sarah J. Gim on August 17, 2011 · 5 comments

{ 5 comments… read them below or add one }

tandteacake August 17, 2011 at 5:14 pm

I looove salmon and this one looks right on! I can see how this quick recipe really needs those crisp little cucumber chunks as the avocado alone would have made it way too rich for my taste. :)

Plus, I could also see some dill-yoghurt action going on here!



myFudo August 18, 2011 at 3:21 am

Your salmon looks great. Looks delicious. haven’t had salmon in a while and now after reading this post am left craving for it. Mouth watering post :)


Anita Strauss August 19, 2011 at 1:01 pm

This is a wonderful idea for a light lunch, or a snack on the patio. So many possibilities! Easy and delicious.


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