Honey Sriracha Salmon Lettuce Wraps

Spicy-sweet salmon wrapped in crisp lettuce cups and topped with carrots, cilantro, and green onion. Finished with a squeeze of lime. Glaze adapted from Creme De La Crumb.

Prep Time15

Cook Time8

Total Time23

Course: Main Course

Cuisine: Alaskan, American

Servings: servings

Calories: 315kcal

Author: alaskafromscratch

Ingredients

8 ounces wild salmon fillets pin bones and skin removed
salt and pepper

For the Honey Sriracha Sauce:

oil for the pan
3 garlic cloves minced
½ cup water
2 tablespoons Sriracha sauce
2 tablespoons honey
3 tablespoons soy sauce
1 tablespoon sugar
1 tablespoon cornstarch stirred into 1 tablespoon cold water

For the Lettuce Wraps:

6 leaves butter lettuce separated
1 carrot peeled and thinly sliced into 1-inch strips or matchsticks
½ cup torn cilantro leaves
½ cup sliced green onions
lime wedges
Sriracha sauce for serving

Instructions

Place a frying pan over medium-high heat. Swirl the pan lightly with a neutral oil like avocado or canola. Using paper towels, pat the salmon fillets dry, then season both sides well with salt and pepper.
Sear the salmon about 3-4 minutes per side, or until browned on the outside and cooked to medium on the inside.
Meanwhile, to a small saucepan over medium heat, add a small amount of oil and sauté the garlic until fragrant, about 1 minute. Add the water, Sriracha, honey, sugar, and soy sauce.
Bring the mixture to a simmer and then gradually whisk in the cornstarch and water mixture, stirring until thickened, forming a glaze. Remove from heat.
Spoon some of the glaze over the salmon fillets, coating them. Reserve any remaining glaze to drizzle over the lettuce wraps.
To assemble wraps: Flake the salmon in large chunks with a fork. Fill each lettuce cup with salmon. Top with carrots, cilantro, and green onions. Serve with lime wedges, Sriracha, and remaining glaze.

Nutrition