Sweet and Spicy Teriyaki Salmon Lettuce Wraps
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If you want a lighter dinner that still feels satisfying, these teriyaki salmon lettuce wraps hit every mark. Tender salmon is glazed in a sticky homemade teriyaki sauce with just enough heat, then layered with crispy rice in cool butter lettuce cups for the perfect balance of sweet, savory, spicy, and crunchy. Homemade teriyaki-style sauces remain popular because they balance umami, sweetness, and acidity while letting ingredients like salmon shine. Making your own teriyaki sauce also gives you better control over sweetness and salt compared to store-bought versions, which is one of the reasons this recipe works so well. If you love salmon-forward dinners, try my teriyaki salmon bowls or these salmon wonton tacos. Looking for more guidance? Check out my step by step how-to video on Instagram!
Why You’ll Love This Recipe
- Big texture payoff: Crispy rice, flaky salmon, and tender lettuce make every bite interesting.
- Better than takeout: The homemade teriyaki sauce is deeply flavorful without tasting overly sweet.
- Great for entertaining: The components can be prepped ahead and assembled just before serving.g.
What’s in Teriyaki Sauce?
This sweet and spicy homemade teriyaki sauce is super easy to make. I prefer making my own so I can control the ingredients used in it. Many store-bought sauces contain more sugar and additives. Here’s an ingredients list to get you started:
- Soy sauce
- Brown sugar
- Mirin
- Honey
- Sesame oil
- Red pepper flakes
- Cornstarch
Key Ingredients in This Recipe
- Salmon – Sockeye salmon is very lean so the marinade helps to keep it very moist when cooking. The fish only needs to be marinated for a few minutes to lock in the flavor.Since this type of salmon is thinner than Atlantic salmon it takes less time to cook.
- Butter lettuce – If you can’t find butter lettuce in your store, I’d recommend substituting with iceberg lettuce.
- Crispy rice – Any medium to long grain rice variety can easily be used for the crispy rice. I generally use whatever type of rice I happen to have leftover! Use day-old rice for the best crispy rice. It will fry and get crispy rather than steaming!
- Teriyaki sauce – While I prefer the flavor of homemade teriyaki sauce it can easily be swapped with your favorite store-bought sauce.
A full ingredient list with exact amounts can be found in the recipe card below.
Pro Tip
For the crispiest rice, spread leftover rice on a sheet pan and let it dry in the fridge for 30 minutes before frying. Slightly dried rice browns faster and gets much crispier than freshly cooked rice.
Swaps & Substitutions
- Salmon: Swap with steelhead trout, shrimp, or even tofu for a vegetarian version.
- Butter lettuce: Bibb, romaine hearts, or iceberg all work well if you need sturdier cups.
- Rice: Use brown rice, sushi rice, or cauliflower rice for a lower-carb option.
- Heat: Add more crushed red pepper or a drizzle of sriracha for extra spice.
How to Make Teriyaki Salmon Lettuce Wraps (Step-by-Step)
In a small saucepan whisk together the soy sauce, brown sugar, mirin, honey, sesame oil, red pepper flakes and ½ cup water. Bring the mixture to a boil, whisking occasionally until the sauce reduces and thickens slightly, about 10 minutes. In a small bowl whisk together the cornstarch with 2 tablespoons of cold water. Whisk the cornstarch slurry into the soy sauce mixture and continue to simmer until the mixture is thick enough to coat the back of a spoon, about an additional 2 minutes
Let the sauce cool completely, about 30 minutes. The sauce can be made 2 weeks ahead of time. Cover and refrigerate until ready to use.
Add the filets to a large bowl and pour half the teriyaki sauce over the top, turning the salmon to coat them in the sauce. Let marinate for 15 to 30 minutes.
Preheat oven to 400ºF (200ºC). Arrange salmon filets on a parchment paper lined baking sheet and bake until just cooked through, about 10 minutes. Remove and set side.
Heat a large nonstick skillet over medium heat, add the oil and heat through. Add the rice to the pan, breaking up and large pieces. Cook, untouched, until the bottom is crispy and golden brown, about 3 minutes. Stir and cook for an additional 3 minutes. Remove the pan from heat and set aside.
Arrange the lettuce leaves on a platter. Top with a scoop of rice then break up pieces of salmon and add to the lettuce cups. Top with sesame seeds, green onions, radish and a drizzle of the leftover teriyaki glaze.
Cooking with Day Old Rice
Day old rice is optimal for cooking fried rice since it has dried out a bit. When making fried rice the goal is to fry it so it’s a bit crispy and absorbs the rice rather than steaming it to the point that it is mushy. While day-old rice isn’t required it definitely makes for the best texture.
If you don’t have leftover rice you can mimic the dried rice by spreading the cooked rice in an even layer on a baking sheet and refrigerating it for an hour or freezing it for about 15 minutes to 30 minutes. This shortcut will draw the moisture out while saving time.
How to Serve This Recipe
- Appetizer: Serve the teriyaki salmon lettuce wraps on a platter as a fresh, bite-sized starter for dinner parties or casual gatherings.
- Dinner: Pair with steamed edamame, miso soup, cucumber salad, or sesame noodles for a light but satisfying meal.
- Entertaining: Arrange the salmon, crispy rice, lettuce cups, and toppings buffet-style so guests can build their own wraps.
- Garnishes: Top with sliced scallions, toasted sesame seeds, furikake, chili crisp, pickled onions, or extra teriyaki sauce for more flavor and crunch.
How to Store This Recipe
- Cooked salmon: Store in an airtight container in the refrigerator for up to 2 days. Reheat gently to avoid drying it out.
- Crispy rice: Store in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or air fryer to restore crispness.
- Teriyaki sauce: Store leftover sauce in an airtight container in the refrigerator for up to 1 week. Warm slightly before serving if needed.
- Lettuce cups: Store washed and thoroughly dried leaves wrapped in paper towels in the refrigerator for up to 3 days.
- Assembled wraps: These are best eaten immediately, since the lettuce softens and the crispy rice loses its crunch quickly.
FAQ – Frequently Asked Questions
Butter lettuce is ideal because the leaves are soft, pliable, and naturally cup-shaped, making them easy to fill.
Yes. Prep the salmon, sauce, and rice up to 2 days ahead, but assemble just before serving to keep the lettuce crisp.
Cook just until the salmon flakes easily with a fork. Overcooking is the main cause of dry salmon.
Yes—salmon provides protein and omega-3 fatty acids, while lettuce wraps offer a lighter alternative to bread or tortillas.
Other Recipes to Try
If you loved putting together these lettuce cups, take a look at some of my other seafood-forward recipes below for your next weeknight dinner:
- Crispy Chicken Teriyaki Salad
- Pan-Fried Pineapple Teriyaki Chicken Lettuce Wraps
- Grilled BBQ Salmon and Veggie Collard Green Wraps
- Salmon Cakes with Chive Yogurt Sauce
- Teriyaki Salmon en Papillote
Tried it? Loved it? Tweaked it? Leave a review below and tell me how it went – I’m all ears (and always hungry).
Sweet and Spicy Teriyaki Salmon Lettuce Wraps
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Ingredients:
For the sweet and spicy teriyaki:
- ½ cup soy sauce
- ¼ packed cup dark brown sugar
- ¼ cup mirin
- 2 tablespoons honey
- 1 tablespoon toasted sesame oil
- 1 teaspoon crushed red pepper flakes
- 1 tablespoon cornstarch
For the salmon and assembly:
- 1 pound filet Alaskan sockeye salmon, cut into 4 equal portions
- 2 tablespoons vegetable oil
- 2 cups day old cooked white rice
- 2 medium heads butter lettuce, leaves separated
- 1 teaspoon black sesame seeds
- ¼ cup thinly sliced green onions
- Pickled watermelon radish or sliced radish, for serving
Instructions:
For the sweet and spicy teriyaki:
- In a small saucepan whisk together the soy sauce, brown sugar, mirin, honey, sesame oil, red pepper flakes and ½ cup water. Bring the mixture to a boil, whisking occasionally until the sauce reduces and thickens slightly, about 10 minutes. In a small bowl whisk together the cornstarch with 2 tablespoons of cold water. Whisk the cornstarch slurry into the soy sauce mixture and continue to simmer until the mixture is thick enough to coat the back of a spoon, about an additional 2 minutes.
- Let the sauce cool completely, about 30 minutes. The sauce can be made 2 weeks ahead of time – cover and refrigerate until ready to use.
For the salmon and assembly:
- Add the filets to a large bowl and pour half the teriyaki sauce over the top, turning the salmon to coat them in the sauce. Let marinate for 15 to 30 minutes.
- Preheat oven to 400ºF (200ºC).
- Arrange salmon filets on a parchment paper lined baking sheet and bake until just cooked through, about 10 minutes. Remove and set side.
- Heat a large nonstick skillet over medium heat, add the oil and heat through. Add the rice to the pan, breaking up and large pieces. Cook, untouched, until the bottom is crispy and golden brown, about 3 minutes. Stir and cook for an additional 3 minutes. Remove the pan from heat and set aside.
- Arrange the lettuce leaves on a platter. Top with a scoop of rice then break up pieces of salmon and add to the lettuce cups. Top with sesame seeds, green onions, radish and a drizzle of the leftover teriyaki glaze.
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Notes:
Nutrition:
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Absolutely awesome! Our boys love anything and everything spicy and teriyaki, so I know they would devour these in minutes!
Yay! I’m so happy to hear you enjoyed the recipe! Thanks for sharing!
I love teriyaki salmon. This was an excellent new way to serve it. I love using the lettuce as little cups/ wraps!