Packed with delicious flavors and textures, these salmon lettuce wraps are insanely good! Butter lettuce cups, rice, crispy bacon, tomatoes, avocado, cucumber and red onions tossed in an easy, tangy vinaigrette and topped with flaky seasoned salmon. So good!
This post contains affiliate links from Amazon and other retailers. When you click on these links, I may earn a small commission from qualifying purchases at no extra cost to you. It helps me maintain this website and create new recipes. Thank you for your support! Please read my privacy policy for more details.
Why You'll Love This Recipe
- It's super easy to make! Using a quick and foolproof way of cooking the salmon, this recipe comes together quickly.
- These salmon lettuce wraps are filled with fresh, nutritious ingredients. Lots of veggies and salmon which is packed with beneficial omega-3 fatty acids and vitamins. Read more about all the benefits of salmon here.
- It's an impressive, beautiful and colorful dish perfect for a dinner party with friends and family, like this salmon quinoa salad. The lettuce cups could be serve as an appetizer for a perfect starter bite.
Key Ingredients And Variations
- Salmon: you can use any kind you prefer like Atlantic or sockeye salmon. Just keep in mind that thinner salmon will cook faster. Seasoned with smoked paprika, salt and pepper. Simple but efficient.
- All the veggies: cucumber, tomatoes, red onions, avocado. Chopped small.
- Bacon: I love bacon in this dish, it brings an amazing crunch and the taste complements the salmon really well. You can use any bacon you like, even turkey bacon for a lighter option.
- Butter lettuce: the leaves are nice, sturdy and look like cups, perfect for this recipe. Make sure to rinse it well as butter lettuce can hide a lot of soil. But you could use romaine or iceberg too.
- Rice: adding rice to this recipe brings extra substance to the dish as it's a carbohydrate, which will keep you full. White or brown rice work, you can omit it too if you'd like to keep this recipe lower-carb, or replace with quinoa.
- The vinaigrette: it's a simple but very tasty vinaigrette, it adds acidity to the dish. A mixture of oil, vinegar, Dijon mustard, honey, fresh lemon.
- Fresh lemon and fresh chives: to finish the dish, adding some delicious freshness. You could add fresh scallions too.
How to make these salmon lettuce wraps
- You need some cooked rice ready to go, preferably at room temperature.
- You also need some chopped cooked crispy bacon.
Dice all the veggies small, whisk salad dressing together then add to the veggies and gently toss. Place the bowl in the fridge.
Turn broil on high. Place salmon filets on a baking sheet. Pat dry, drizzle with a little bit of oil, then sprinkle smoked paprika, salt and pepper.
Place the baking sheet on the middle rack and broil salmon filets for 7 to 9 minutes depending on thickness.
Assemble the lettuce wrap starting with butter lettuce leaves. Then top with rice.
Then top with a spoon for the veggies mix.
Top with chopped bacon, flaked salmon, a squeeze of fresh lemon juice and fresh chopped chives. Serve and enjoy!
More Recipes with Seafood
If you love seafood check these out!
Tips
- Make sure to check the salmon for hidden bones.
- This dish is best served right after plating. If the veggies sit for too long, the cucumber will get a little watery. If you prepare components in advance, leave out the avocado and dressing until right before making the full recipe.
- This is a great recipe to use up leftover cooked salmon.
- Keep an eye on the salmon while broiling it. Depending on your oven it could cook slower or faster.
- Add some spice with sriracha, red pepper flakes or any hot sauce you love.
Frequently Asked Questions
Make sure the tray is in the middle and not top rack, you can also bring it down a level if needed. If your broil if very hot, you can turn it down too. Keep a close eye on it. The salmon is cooked when it easily flakes with a fork and the internal temperature has reached 145° F.
Absolutely! You can switch it up and use shrimp, chicken, tofu or even steak.
- If you make and love this recipe, I would so appreciate it if you left a star rating & review! It helps my business tremendously by telling readers this recipe is recommended!
- Never miss a new recipe by following me on Instagram, Facebook, Pinterest and Subscribing to my weekly newsletter!
Salmon Lettuce Wraps with Bacon
Equipment
- sharp knife
- oven
Ingredients
For the lettuce wraps
- 10-12 butter lettuce leaves
- 2-3 Persian cucumbers about 1 cup diced, or English cucumber
- ¼ cup finely chopped red onion
- 8-10 cherry tomatoes quartered
- 1 avocado chopped
- 2 slices cooked bacon chopped, crispy
- ½ cup cooked rice
- 1 tablespoon fresh chives chopped finely
For the salmon
- 1 - 1½ pounds salmon
- 1 drizzle avocado oil or olive oil
- ½ teaspoon smoked paprika
- salt
- black pepper
For the dressing
- 2 tablespoons avocado oil or olive oil
- 2 tablespoons white wine vinegar or apple cider vinegar
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 clove garlic minced
- salt
- black pepper
Instructions
- Before starting this recipe, know that you need some cold or room-temperature cooked rice ready to go, cooked crispy bacon, and large dry clean lettuce leaves.Dice all the veggies small, and add to a bowl. Whisk the salad dressing together then add to the veggies and gently toss. Place the bowl in the fridge.
- Prepare the oven by making sure you have a rack in the middle. Turn broil on high.Place the salmon filets onto a baking sheet. Pat dry with paper towels. Drizzle with a little bit of oil, then sprinkle smoked paprika, salt and pepper.
- Place the baking sheet on the middle rack and broil salmon filets for 7 to 9 minutes depending on thickness. Keep an eye on them so they don't burn, turn broil down a bit if needed. Then remove from oven, drizzle fresh lemon and let rest for a couple of minutes. Then flake the salmon with a fork away from the skin, checking for hidden bones.
- Assemble the lettuce wrap starting with butter lettuce leaves. Then top with a bit of rice.
- Remove the veggies from the fridge, stir. Then top with a spoon for the veggies mix.
- Top with chopped bacon.
- Top with the flaked salmon, a squeeze of fresh lemon juice and fresh chopped chives. Serve and enjoy!
Notes
- Salmon: the cooking time will vary by a few minutes depending on the kind and thickness of the salmon filets. Salmon is fully cooked once the internal temperature has reached 145° when checked with a thermometer.
Nutrition
About Priscilla Lawrence
Hi there, I'm Priscilla Lawrence! Welcome to Sprinkled With Balance where I share elevated and approachable nutrient-rich recipes that aren't overly restrictive, complicated or boring! Based in California but born and raised in France, I'm a mom of two, former certified nutritionist, recipe developer, and food photographer.
Anonymous says