If you’re craving a dish that’s fresh, vibrant, and packed with flavor, look no further than this Salmon Lettuce Wraps with Spicy Edamame and Cucumber Recipe. It combines tender, perfectly cooked salmon with zesty, crunchy cucumber slices and the satisfying pop of spicy edamame, all wrapped in crisp lettuce leaves. This is not only a feast for your taste buds but also a visually stunning plate that’s as healthy as it is delicious. Whether you’re making lunch for yourself or entertaining friends, these wraps bring a balance of savory, sweet, and spicy notes that will keep everyone asking for seconds.
Ingredients You’ll Need
Each ingredient in this Salmon Lettuce Wraps with Spicy Edamame and Cucumber Recipe plays a vital role in creating the perfect harmony of flavors and textures. From the creamy tang of avocado oil mayonnaise to the fiery kick of chili miso paste, these simple components come together effortlessly to make a dish that’s both delicious and beautiful.
- ¼ cup mayonnaise: I use 100% avocado oil mayonnaise for its creamy texture and subtle richness that complements the salmon perfectly.
- 2 tbsp Thai sweet red chili sauce: Adds a sweet and spicy glaze that perks up the wraps.
- 1-2 teaspoon sriracha: Customize the heat level according to your preference with this addictive hot sauce.
- 1 tsp honey: A touch of natural sweetness to balance the spicy chili flavors.
- 1 ½ tsp rice vinegar or freshly squeezed lime juice: Brings a refreshing acidity that brightens the dish.
- ½ cup frozen edamame beans: Provides a satisfying pop of protein and a slight crunch.
- 2 small cucumbers, thinly sliced: Crisp and cooling, cucumbers add essential freshness.
- 1 tbsp rice vinegar: Used to lightly pickle the cucumber slices for an extra zing.
- ½ tsp sesame oil: Introduces a subtle nuttiness that rounds out the flavor profile.
- 1 tsp toasted sesame seeds: Adds texture and a toasty finish to the wraps.
- ½ cup rice: The base grain to soak up all the delicious sauces.
- 1 cup water: To perfectly cook the rice to fluffy perfection.
- ¼ tsp sea salt: Enhances every ingredient with a simple touch of seasoning.
- 350g raw salmon: Choose boneless, skin on or off based on your preference; it’s the star protein.
- 1 tbsp avocado oil or other cooking oil: For searing the salmon beautifully without overpowering it.
- 1 tbsp chili miso paste: Adds an umami-packed spicy depth; if unavailable, a chili garlic sauce works as a great substitute.
- ½ tsp sea salt: Season the salmon to enhance its natural flavors.
How to Make Salmon Lettuce Wraps with Spicy Edamame and Cucumber Recipe
Step 1: Cook the Rice
Begin by rinsing the rice thoroughly under cold water until the water runs clear, which helps keep the grains separate after cooking. Combine the rinsed rice, 1 cup of water, and ¼ teaspoon sea salt in a pot. Bring to a boil, then reduce to low heat, cover, and simmer for about 15 minutes until the rice is tender and all the water is absorbed. Remove from heat and let it stand covered for 5 minutes to let the steam finish the job—fluffy rice is key for these wraps!
Step 2: Prepare the Spicy Edamame and Pickled Cucumbers
While the rice cooks, lightly steam or boil the frozen edamame beans until tender, about 3-5 minutes. Drain and toss them with ½ teaspoon sesame oil and sriracha (adjust the amount to your spice tolerance), then set aside to cool. For the cucumbers, combine thinly sliced cucumbers with 1 tablespoon rice vinegar and a pinch of salt. Allow them to pickle for at least 10 minutes to develop a refreshing tang that will cut through the richness of the salmon.
Step 3: Sear the Salmon
Pat the salmon dry then season with ½ teaspoon sea salt. Heat 1 tablespoon avocado oil in a non-stick skillet over medium-high heat. Once hot, add the salmon skin-side down if it has skin and cook without moving it for 4-5 minutes to get a crispy crust. Flip gently and cook for another 3-4 minutes or until the salmon is just cooked through but still tender and moist inside. Remove from heat and flake the fish into bite-sized pieces.
Step 4: Make the Spicy Dressing
In a small bowl, whisk together the ¼ cup mayonnaise, 2 tablespoons Thai sweet red chili sauce, 1-2 teaspoons sriracha, 1 teaspoon honey, and 1 ½ teaspoons rice vinegar or lime juice. This luscious dressing is the glue that brings your salmon, veggies, and rice together with a burst of creamy, spicy, and sweet flavors.
Step 5: Assemble the Wraps
Lay out fresh, crisp lettuce leaves—Butter or Romaine work beautifully. Start with a spoonful of rice, add some spicy edamame, pickled cucumber slices, and top it generously with flaked salmon. Drizzle the spicy dressing over each wrap and sprinkle with toasted sesame seeds. Roll or fold the lettuce leaves as you like and get ready for a bite full of complex textures and fresh flavors.
How to Serve Salmon Lettuce Wraps with Spicy Edamame and Cucumber Recipe
Garnishes
To elevate this dish even further, consider garnishing with fresh herbs like cilantro or Thai basil, which add a fragrant pop that complements the chili and miso notes. Thinly sliced scallions or a few extra chili flakes can ramp up the punch for spice lovers, while a wedge of lime on the side lets everyone add a personal touch of brightness before digging in.
Side Dishes
These wraps shine on their own but pair exceptionally well with light, refreshing sides. Think a vibrant mango salad, crisp vegetable spring rolls, or a simple miso soup. These options keep the meal balanced and provide additional layers of fresh flavors and textures without overpowering the main attraction.
Creative Ways to Present
If you’re hosting, why not create an interactive wrap station? Arrange all components in colorful bowls so guests can build their own Salmon Lettuce Wraps with Spicy Edamame and Cucumber Recipe to their liking. Alternatively, for a visually stunning presentation, serve the wraps open-faced on a platter with a drizzle of extra dressing and sprinkle of sesame seeds, making it both inviting and easy to share.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the salmon separately in an airtight container to keep it fresh. Keep the dressing chilled and refrigerate the prepped rice, edamame, and cucumber in separate containers as well. This prevents sogginess and preserves the bright, crisp textures so your wraps taste just as good the next day.
Freezing
I don’t recommend freezing the assembled wraps as lettuce doesn’t freeze well and will become mushy upon thawing. However, you can freeze the cooked salmon and thaw it gently before serving. The rice can be frozen as well, though its texture may be softer upon reheating.
Reheating
When ready to enjoy leftovers, reheat the salmon and rice gently in the microwave or on the stovetop to prevent dryness. Freshen up the edamame and cucumber by tossing them again with a little vinegar or sesame oil before assembling the wraps. Always keep the lettuce fresh and assemble just before serving for the best experience.
FAQs
Can I use canned salmon for this recipe?
While fresh salmon offers the best texture and flavor, you can use canned salmon in a pinch. Just be sure to drain it well and adjust seasoning as canned varieties are often saltier and softer in texture.
Is this recipe gluten-free?
Yes! All the ingredients used here are naturally gluten-free. Just double-check that your chili sauces and miso paste don’t contain any hidden gluten.
How spicy is this dish?
This recipe can be adjusted for your preferred spice level by controlling the amount of sriracha and chili miso paste. Whether you like just a hint of heat or full-on fiery, you can easily tailor it to suit your taste buds.
Can I substitute another protein?
Absolutely! While salmon adds rich flavor and healthy fats, you can substitute with cooked shrimp, tofu, or chicken for different takes on the Salmon Lettuce Wraps with Spicy Edamame and Cucumber Recipe.
What lettuce is best for wraps?
Butter lettuce and Romaine hearts are my favorites because they’re sturdy enough to hold fillings without tearing, yet tender and mild in flavor so they don’t compete with the ingredients.
Final Thoughts
These Salmon Lettuce Wraps with Spicy Edamame and Cucumber Recipe have become one of my absolute favorites to make when I want a vibrant, nourishing meal that’s quick, easy, and full of personality. The way the creamy, spicy, and fresh elements come together in each bite never fails to bring a smile to my face. I can’t wait for you to try them and add your own spin—trust me, once you do, this dish will become a regular in your kitchen too!
PrintSalmon Lettuce Wraps with Spicy Edamame and Cucumber Recipe
These vibrant Salmon Lettuce Wraps combine tender, pan-seared salmon with a tangy and spicy chili-mayo sauce, crunchy cucumbers, and nutty edamame, all wrapped in fresh crisp lettuce leaves. Perfect for a light, healthy lunch or dinner, this recipe balances rich flavors with refreshing textures and a hint of heat.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Frying
- Cuisine: Asian Fusion
Ingredients
Sauce:
- ¼ cup mayonnaise (100% avocado oil mayonnaise preferred)
- 2 tbsp Thai sweet red chili sauce
- 1–2 tsp sriracha (or other hot sauce, adjust to taste)
- 1 tsp honey
- 1 ½ tsp rice vinegar or freshly squeezed lime juice
Salad and Toppings:
- ½ cup frozen edamame beans
- 2 small cucumbers, thinly sliced
- 1 tbsp rice vinegar
- ½ tsp sesame oil
- 1 tsp toasted sesame seeds
Rice:
- ½ cup rice
- 1 cup water
- ¼ tsp sea salt
Salmon:
- 350g raw salmon (boneless, skin on or off based on preference)
- 1 tbsp avocado oil or other cooking oil
- 1 tbsp chili miso paste (see notes for substitutions)
- ½ tsp sea salt
Instructions
- Cook the rice: Rinse the rice under cold water until water runs clear. In a small pot, combine rice, 1 cup water, and ¼ tsp sea salt. Bring to a boil, then reduce heat to low and cover. Simmer for 15 minutes or until water is absorbed and rice is tender. Remove from heat and keep covered.
- Prepare the sauce: In a small bowl, whisk together mayonnaise, Thai sweet red chili sauce, sriracha, honey, and 1 ½ tsp rice vinegar or lime juice. Adjust sriracha to desired heat. Set aside.
- Prepare cucumbers and edamame: Thaw frozen edamame if needed. In a bowl, toss cucumbers with 1 tbsp rice vinegar and ½ tsp sesame oil. Set aside.
- Cook the salmon: Pat salmon dry and season both sides with ½ tsp sea salt. Heat 1 tbsp avocado oil in a skillet over medium-high heat. Add chili miso paste to the pan and heat briefly to release flavors. Add salmon and cook for 3-4 minutes per side until salmon is cooked through and caramelized on the outside. Remove from heat and let rest.
- Assemble the wraps: Flake the cooked salmon into bite-sized pieces. Combine salmon pieces with the prepared chili-mayo sauce. Spoon warm rice onto lettuce leaves, add cucumber salad, edamame, then top with salmon mixture. Sprinkle with toasted sesame seeds.
- Serve: Arrange lettuce wraps on a platter and serve immediately as hand-held wraps for a fresh and flavorful meal.
Notes
- Chili miso paste can be substituted with a mix of chili paste and miso paste or a spicy fermented bean paste, depending on availability.
- Using skin-on salmon adds extra flavor and helps hold the fish together when cooking, but skin can be removed if preferred.
- For a milder version, reduce or omit the sriracha sauce.
- Use butter lettuce or iceberg lettuce for the best crispness and wrapability.
- If preferred, jasmine rice or brown rice can be used instead of white rice, adjusting cooking time accordingly.
