Salmon Lettuce Wrap

Published by Billy Dickinson on

Salmon Lettuce Wrap

Recipe by Billy DickinsonCourse: Sides, Snacks, Lunch, Dinner, BreakfastDifficulty: Easy


Prep time


Cooking time



Summer calls for simpler and refreshing meals; this quick salmon recipe is cooling and colourful without comprising the depth of flavour.


  • Wild Salmon fillet, boiled

  • 1 1/2 eggs, boiled

  • 3 tbsp Coconut oil

  • 1 olive oil

  • 1/2 avocado

  • Lettuce

  • Sea salt


  • Poach the salmon: Prepare salmon poaching liquid. Place water and salt in a pot wide enough to hold the salmon fillet. Bring to a boil and let simmer for about 8 minutes. Remove from poaching liquid and place in a bowl. Once the salmon has cooled to touch, break up gently into large flakes.
  • Boil the eggs and chop them. Avocado must be chopped in little squares.
  • Add eggs and avocado to the bowl where salmon flakes are.
  • Add a tablespoon of olive oil and 3 tbsp of coconut oil, sea salt, pepper and toss gently.
  • Prepare your lettuce wraps and add a large dollop of your mixture.
  • Fold up the lettuce wrap and eat!


  • You can add some poach egg on the top of your wrap or boil an egg yolk for 2 minutes, and you will have that creamy feeling while eating.
  • This mixture can be used to eat as it is if you don’t want to make wraps.
Categories: Recipes

1 Comment

Joseph Hanover · November 26, 2020 at 10:52 am

Im going to give this recipe a try. I absolutely love salmon, especially with eggs (eggs benedict is the best :P). I like how you used the lettuce as the wrap, giving it that extra healthy vibe!

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