This Salmon Salad Lettuce Wraps recipe is easy to make, healthy, and delicious to eat. It’s a light and fresh meal for lunch, you can put it on lettuce or between 2 slices of Low Carb Bread.
We use fresh Atlantic Salmon for this recipe, but you can swap it out for well-drained, canned salmon if you prefer.
This Salmon Salad Lettuce Wraps recipe makes a great lunch to take to work. Store the salmon mixture and lettuce leaves separately, then load them up when you get hungry!
This Keto Salmon Salad Wraps recipe makes 4 serves. 1 serving is 3 loaded lettuce leaves and has 1g net carbs.
Keto Salmon Salad Lettuce Wraps Ingredients
- 20 ounces of Fresh Salmon (2 large fillets)
- ½ cup of Keto Mayonnaise
- 3 tablespoons of Sour Cream
- 1 tablespoon of Parsley, finely chopped
- 1 tablespoon of Dill, finely chopped
- 1 Lemon, zest only
- Salt, to taste
- Pepper, to taste
- 12 Baby Romaine/Cos Leaves
How to Make Healthy Salmon Lettuce Wraps
- Preheat your oven to 200C/390F.
- Season the salmon with salt and pepper and place onto a lined baking pan.
- Bake for 15-20 minutes, until the salmon is cooked through. Use a fork to break apart and leave to cool for 30 minutes.
- In a mixing bowl, add the mayonnaise, sour cream, dill, parsley, and finely grate in the lemon zest. Mix well.
- Add the flaked salmon and mix well.
- Taste and season with salt and pepper.
- Spoon the salmon mixture between the lettuce leaves and enjoy.
Salmon Lettuce Wraps
Unit Conversion
Ingredients
- 20 ounces Fresh Salmon 2 fillets
- ½ cup Keto Mayonnaise
- 3 tablespoons Sour Cream
- 1 tablespoon Parsley finely chopped
- 1 tablespoon Dill finely chopped
- 1 Lemon zest only
- Salt to taste
- Pepper to taste
- 12 Baby Romaine Leaves
Instructions
- Preheat your oven to 200C/390F.
- Season the salmon with salt and pepper and place onto a lined baking pan.
- Bake for 15-20 minutes, until the salmon is cooked through. Use a fork to break apart and leave to cool for 30 minutes.
- In a mixing bowl, add the mayonnaise, sour cream, dill, parsley, and finely grate in the lemon zest. Mix well.
- Add the flaked salmon and mix well.
- Taste and season with salt and pepper.
- Spoon the salmon mixture between the lettuce leaves and enjoy.
Video
Nutrition
How To Store Salmon Salad
Store salmon salad in the fridge for up to 3 days and use as needed. Salmon salad is not suitable for freezing.
Looking for more Salmon Recipes; try our;
To make a larger batch of this Salmon Lettuce Wraps recipe adjust the servings above.
Excellent ideas. Many thanks
Hey Gerri!
This sounds so good! I think I might make it with smoked salmon; it would be even quicker and I wouldn’t have to heat up the oven on a hot Summer day.
Have you ever tried Japanese smoked salmon? I don’t know how they do it, but it has the texture of firm raw salmon rather than the “shellaced” texture of the more Scandinavian varieties I usually find in shops. I had it in a Japanese restaurant and have never forgotten how tender it was, with a very light smokiness.
Hi John-Mark,
Smoked salmon would give it a lovely flavor, what a great idea!
I haven’t tried the Japanese variety, I’ll definitely keep an eye out for it though, you’ve made it sound absolutely mouthwatering.