Gluten Free, Paleo & Keto Teriyaki Salmon Lettuce Wraps

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Gluten Free, Paleo & Keto Teriyaki Salmon Lettuce Wraps

40 minutes
Calories 200kcal


  • 3 tablespoons sesame oil
  • 3 tablespoons coconut aminos
  • 2 teaspoons fish sauce
  • 2 teaspoons ginger (freshly grated)
  • 4 cloves garlic (freshly grated)
  • 4 tablespoons xylitol sweetener (freshly grated)
  • 2 teaspoons lime zest (freshly grated)
  • 1 tablespoon juice (freshly grated)
  • 1 teaspoon blackstrap molasses (freshly grated)
  • 1/4 teaspoon cayenne pepper (freshly grated)
  • 1 teaspoon arrowroot starch (freshly grated)
  • 1/4 cup water
  • 200 grams salmon (freshly grated)
  • sesame seeds (freshly grated)
  • 8 lettuce leaves (freshly grated)
  • lime (green)
  • cucumber (peeled and ribboned)


  • Preheat oven to 400°F/200°C.
  • Mix together sesame oil, coconut aminos, fish sauce, ginger, garlic, sweetener, lime zest and juice, and cayenne pepper (to taste).
  • Add salmon and marinate for at least 15 minutes, but preferably for 2 hours or overnight.
  • Lightly oil a large piece of foil (about twice the size of your salmon filets).
  • Place salmon skin side down over the foil and add only a couple of spoonfuls of the teriyaki marinade (reserve the rest).
  • Fold foil to create an envelope (or whatever shape you desire, as long as it's sealed closed).Place foil packet on a rimmed baking sheet and bake until just cooked through, 16-20 minutes (cooking times will vary depending on the thickness of your salmon).
  • Be careful when opening foil envelope, as scalding steam will be released.Add reserved teriyaki marinade to a small saucepan over medium/low heat, while salmon is cooking, and simmer for about 10 minutes.
  • Dissolve the arrowroot in water (i.e.
  • make a slurry), and whisk it into the saucepan.
  • Continue to simmer, whisking constantly to avoid lumps, until the sauce begins to thicken.
  • Adjust thickness to taste with more arrowroot or water, keeping in mind that the sauce will continue to thicken as it cools.
  • Remove from heat.
  • Change oven settings to broil, brush salmon with part of the teriyaki sauce and return to oven for 3 to 4 minutes.
  • Flake salmon with two forks (discarding the skin) and serve atop a bed of lettuce and cucumber.
  • Topped with teriyaki sauce, sesame seeds and plenty of limes.


Calories: 200kcal

Originally posted 2019-02-20 18:14:43.

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