Teriyaki Salmon Lettuce Wraps with Pineapple Salsa

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Between the rich holidays dinners and the endless baked goods, a fresh recipe is in need! These teriyaki salmon lettuce cups with spicy pineapple salsa are not only packed with flavors but also many fresh, colorful ingredients. Crispy salmon glazed in a quick & easy teriyaki sauce – not a fish fan? Substitute chicken, steak, or tofu in your lettuce cups.

I love making lettuce cups, they are quick and can be customized in so many ways. I’m sure a lot of you have had the common chicken lettuce wraps, but why not switch it up. I prefer using butter lettuce for my cups, it is soft and mild but still holds up to toppings. Crunchy shredded cabbage mix, fresh pineapple salsa, some thin sliced radishes for a little spice, and a slice of avocado – these are not lacking in flavor or color!

As suggested in the recipe I enjoy garnishing with a squeeze of lime, some scallions and a sprinkle of sesame seeds. I like serving these family style, that way everyone can create their own lettuce cups and mix up their toppings. These can also be a good way to stretch a couple fillets of salmon, rather than searing up everyone their own filet, you can make a filet or two go further by combining it with other filling ingredients. These can also be made into rice or noodle bowls if you are looking for a more filing meal.

Try these other fresh & flavorful recipes!

Rainbow Veggie Spring Rolls with Spicy Peanut Sauce

Chili Lime Chicken Tacos

Old Bay Salmon Sandwiches with Creamy Dill Sauce

Spicy Mango Salsa

Sweet Potato & Black Bean Veggie Tacos

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For the Teriyaki Sauce:

In a small saucepan combine the soy sauce, water, and cornstarch. Whisk together until smooth. Add in the honey, rice vinegar, garlic, and ginger. Heat over medium-high heat until the mixture comes to a boil, reduce heat to medium-low and allow to cook 3-5 minutes until the mixture begins to thicken. If the mixture is too thick add a little water to thin it out. Set aside.

For the Pineapple Salsa:

In a small mixing bowl combine the diced pineapple, cherry tomatoes, bell pepper, jalapeno, and cilantro. Stir to combine. Season to taste with fresh lime juice, salt, and pepper. Set aside.

For the Salmon:

Season the prepared salmon filets with salt and pepper.

Heat olive oil in a saucepan over medium-high heat. Once oil is hot carefully place the salmon filets in the pan. Cook for 6-8 minutes per side, the salmon will easily release from the pan when it is ready to flip, if it doesn’t release from the pan give it a few more minutes to cook. Reduce the heat if your pan is getting to hot.

Once the salmon filets have cooked for 6-8 minutes per side, they should have an internal temperature of about 145 degrees F. Depending on the thickness of your filets they may need to finish off in a 350 degree oven until they reach the appropriate internal temperature.

Pour the prepared teriyaki sauce over the salmon filets, allow to cool slightly. Gently cut the salmon into bite sized pieces, depending on the size of your lettuce cups.

Take the butterhead lettuce and top with some shredded cabbage, a piece of your teriyaki glazed salmon and some extra teriyaki if desired, and a scoop of pineapple salsa. Garnish with a slice of fresh avocado, some thin sliced radishes, scallions, sesame seeds, and a fresh squeeze of lime. Enjoy immediately!

Notes

**If you do not use all of the prepared teriyaki sauce it will store in an airtight container in the fridge for up to two week. Leftover teriyaki sauce is good with chicken or steak, tossed into noodles, or served over rice!

**Pineapple salsa will keep for 4-5 days in an airtight container in the fridge. I like to eat leftovers as a fresh salsa, also good on tacos, salads, and rice bowls!

**For a more filling meal, serve atop steamed white or brown rice, or cooked Lo mein noodle’s! You can also serve this as a “burrito bowl” meal and let everyone create their own bowl!

Teriyaki Salmon Lettuce Cups with Spicy Pineapple Salsa

5 from 2 votes
Print Pin Rate
Course: Appetizer, Main Course
Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
Cost: $$

Ingredients

  • 2 6-8 oz. Salmon filets, skinless
  • 2 tbsp Olive oil
  • 1 head Butter Lettuce, leaves removed
  • 1 bag Shredded cabbage mix
  • Radishes, sliced, for garnish
  • Sesame seeds, for garnish
  • Avocado, sliced, for garnish
  • Scallions, sliced, for garnish

For the Teriyaki Sauce:

  • 1/4 Cup Reduced Sodium Soy Sauce
  • 1/2 cup Water
  • 1 tbsp Cornstarch
  • 2 tbsp Honey
  • 2 tbsp Rice vinegar
  • 2 cloves Garlic, minced
  • 1 tsp Ginger, minced

For the Pineapple Salsa:

  • 1 cup Fresh pineapple, small dice
  • 1 pint Cherry tomatoes, died or halved, may substitute Roma tomatoes
  • 1 Bell pepper, small dice
  • 1 Jalapeno, small dice, seeds removed if desired
  • Fresh lime juice
  • Cilantro, chopped fine
  • Salt & pepper, to taste

Instructions

For the Teriyaki Sauce:

  • In a small saucepan combine the soy sauce, water, and cornstarch. Whisk together until smooth. Add in the honey, rice vinegar, garlic, and ginger. Heat over medium-high heat until the mixture comes to a boil, reduce heat to medium-low and allow to cook 3-5 minutes until the mixture begins to thicken. If the mixture is too thick add a little water to thin it out. Set aside.

For the Pineapple Salsa:

  • In a small mixing bowl combine the diced pineapple, cherry tomatoes, bell pepper, jalapeno, and cilantro. Stir to combine. Season to taste with fresh lime juice, salt, and pepper. Set aside.

For the Salmon:

  • Season the prepared salmon filets with salt and pepper.
  • Heat olive oil in a saucepan over medium-high heat. Once oil is hot carefully place the salmon filets in the pan. Cook for 6-8 minutes per side, the salmon will easily release from the pan when it is ready to flip, if it doesn't release from the pan give it a few more minutes to cook. Reduce the heat if your pan is getting to hot.
  • Once the salmon filets have cooked for 6-8 minutes per side, they should have an internal temperature of about 145 degrees F. Depending on the thickness of your filets they may need to finish off in a 350 degree oven until they reach the appropriate internal temperature.
  • Pour the prepared teriyaki sauce over the salmon filets, allow to cool slightly. Gently cut the salmon into bite sized pieces, depending on the size of your lettuce cups.
  • Take the butterhead lettuce and top with some shredded cabbage, a piece of your teriyaki glazed salmon and some extra teriyaki if desired, and a scoop of pineapple salsa. Garnish with a slice of fresh avocado, some thin sliced radishes, scallions, sesame seeds, and a fresh squeeze of lime. Enjoy immediately!

Notes

**If you do not use all of the prepared teriyaki sauce it will store in an airtight container in the fridge for up to two week.
**Pineapple salsa will keep for 4-5 days in an airtight container in the fridge.
**For a more filling meal, serve atop steamed white or brown rice, or cooked lo mein noodle’s!

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