You’re going to love these salmon lettuce wraps with mango salsa! They’re my new fixation meal for summer and I just broke out my new air fryer to keep making them on repeat (but don’t worry you can use an oven for this one too!). If you love bright summery flavors but still want to get all of your veggies and protein in, this is the recipe for you.

Salmon Lettuce Wraps with Mango Salsa

Recipe by Jenn Lueke

5.0 from 6 votes

Servings

–

servings

Prep time

minutes

Cooking time

minutes

Cook Mode

Keep the screen of your device on

Ingredients

For the Salmon Lettuce Wraps
1 1/2 pounds salmon filet, cut into 1-inch cubes (skin removed if desired)
1/3 cup coconut aminos (can substitute reduced-sodium tamari or reduced-sodium soy sauce)
1 tablespoon pure maple syrup
1 tablespoon toasted sesame oil
1 tablespoon sriracha
1 tablespoon minced ginger root (or 1 teaspoon ground ginger)
1 teaspoon garlic powder
1/2 teaspoon kosher salt (omit if using tamari or soy sauce)
1/2 teaspoon ground black pepper
For the Mango Salsa
1 ripe avocado, pitted and small-diced
1 small English cucumber, small-diced
1 ripe mango, peeled, seeded, and small-diced
1/3 cup roughly chopped cilantro leaves
juice of 1 lime
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/4 teaspoon red pepper flakes (optional)
For Serving
4 ounce head of butter lettuce, leaves separated
thinly sliced green onion
sesame seeds (optional)

Directions

Preheat the oven or air fryer to 425F. Prepare a sheet pan, baking dish, or air fryer pan (one without holes in it).
Marinate the salmon: Add the cubed salmon to a mixing bowl and toss with the coconut aminos, maple syrup, sesame oil, sriracha, ginger, garlic powder, salt, and black pepper. Toss to coat, cover the bowl, and refrigerate for at least 15 minutes (or up to 1 hour).
Meanwhile, make the mango salsa: Add the avocado, cucumber, mango, cilantro, lime juice, salt, black pepper, and red pepper flakes (if using) to a medium bowl. Toss to combine and chill in the refrigerator until step 5.
Transfer the marinated salmon cubes to the prepared pan, along with any remaining marinade from the bowl. For the oven method: cook until light pink, 7 to 9 minutes, then turn the oven to high broil and continue cooking until the cubes are lightly browned, 2 to 3 more minutes. For the air fryer method: cook until light pink and browned on top, 5 to 7 minutes.
Assemble the wraps: Place 3 lettuce leaves each on 4 plates (double up for extra support!). Evenly divide the salmon cubes and mango salsa between the wraps and top with green onion and sesame seeds (if using).