Teriyaki Salmon Lettuce Wraps

Delicious Teriyaki Salmon Lettuce Wraps filled with macadamia nuts and fresh mango are the perfect meal when you want something light, but full of flavor!

Salmon is always a winner and this teriyaki salmon lettuce wrap recipe is super easy to make – and in under 20 minutes, you can have dinner on the table.

My kids love anything teriyaki and lettuce wraps are always fun because you can place all the toppings in little bowls and let everyone make their own lettuce wraps!

This recipe is originally from Safeway and I’ve tried it many times and it is exceptional!

Take advantage of the hot deal on salmon at Safeway – just $5.97 per lb. and make these delicious Teriyaki Salmon Wraps for dinner tonight!

If you like this salmon recipe, be sure to check out some of our other salmon recipes here:

Roasted Salmon with Greek lemon Spinach Orzo

Honey, Garlic, Butter Salmon

Grilled Cedar Plank Salmon

Teriyaki Salmon Lettuce Wraps

5 from 2 votes

Print Pin Rate

Course: Main Course

Prep Time: 10 minutes minutes

Cook Time: 8 minutes minutes

Total Time: 18 minutes minutes

Servings: 2 servings

Calories: 399kcal

Ingredients

• 2, 5- oz salmon filets with skin removed
• 2 Tbs Signature SELECT™ sesame & ginger Teriyaki marinade Island teriyaki marinade (or similar), plus 1 tablespoon if needed
• 1/2 cup diced yellow or red bell pepper
• 8 Leaves O Organics® living butter lettuce rinsed and patted dry with paper towels (green leaf, romaine or iceberg lettuce can be substituted)
• 1/2 cup jicama matchsticks jicama cut into thin, 3-inch long strips
• 2 green onions white and green, sliced diagonally
• 1/4 cup Snack Artist® dry roasted macadamia nuts coarsely chopped (soy nuts or other nut can be substituted)

Instructions

• Line a 9-inch baking dish with foil and preheat the broiler with rack positioned about 6-inches from the heat source.
• Coat the foil with cooking spray (or brush lightly with canola or extra virgin olive oil). Place two salmon filets on the foil and spread a tablespoon of marinade over each filet.
• Broil about 4 minutes, then turn filets. Spread the remaining tablespoon of marinade over the salmon filets. Broil additional 4 minutes or until salmon is cooked through at the thickest part of filet.
• Break up the salmon into small pieces in the baking dish and blend with the marinade/drippings in the dish. Stir in more teriyaki marinade, if needed (about a tablespoon). Add diced bell pepper and stir.
• To prepare each wrap, put several jicama matchsticks down the center of each leaf, add salmon mixture and then top with green onions and chopped macadamia nuts. Enjoy.

Notes

If you can't find salmon with skin removed, cook it with the skin on and the skin will stick to the foil, making it easier to remove to add to the lettuce wraps.

Nutrition

Calories: 399kcal

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