Back arrow Recipe details
search icon
Dinner
share icon Share

Gochujang-Lime Grilled Salmon Lettuce Wraps

time icon

32min

servings icon

4 servings

0

0 Reviews
cook this dish Cook this dish

These vibrant Gochujang-Lime Grilled Salmon Lettuce Wraps fuse Korean heat with bright Mexican citrus for a clean, satisfying low-carb meal. Juicy salmon is brushed with a tangy, spicy glaze, then tucked into crisp romaine with creamy avocado and fresh cilantro. Packed with omega-3s and lean protein, this weeknight-friendly recipe is heart-healthy and diabetic-friendly. Perfect for meal prep or a light summer dinner, it delivers bold flavor with minimal ingredients.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
3 g
5 g
Allergen Content

Based on your allergy profile, please note the following possible allergens:

Fish

Soy

Ingredients

Choose ‘+’ button to add missing ingredients to your grocery list

Steps

Read instructions and get ready to cook

1
Make the marinade

In a bowl, squeeze juice from 1 lime. Peel and mince 2 garlic cloves. Add 1 tbsp gochujang, 1 tbsp olive oil, 1 tsp honey, ½ tsp salt, and ¼ tsp pepper. Stir until smooth.

2
Marinate the salmon

Place 1 lb salmon fillet in a shallow dish. Pour marinade over salmon, coating evenly. Let sit 10 minutes at room temperature.

3
Grill the salmon

Heat grill or grill pan to medium-high. Place salmon skin-side down. Grill 5–6 minutes per side until cooked through and slightly charred. Remove and rest 5 minutes.

4
Prep toppings

Slice 1 avocado into thin wedges. Separate 12 romaine lettuce leaves. Chop ½ cup fresh cilantro. Cut remaining lime into wedges.

5
Assemble wraps

Flake salmon into chunks. Place salmon inside each lettuce leaf. Top with avocado slices and cilantro. Squeeze lime juice over before serving.

Ratings
0
Comments (0)
Recipe image