Best 11 Salmon Wraps Recipes

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Indulge in the culinary delight of flavor-packed salmon wraps, a symphony of textures and tastes that will tantalize your palate. These delectable wraps feature tender and flaky salmon, perfectly complemented by a vibrant array of fillings and sauces. From the classic combination of cream cheese and capers to the tangy zest of lemon dill sauce, each bite promises a burst of freshness and satisfaction. Dive into the world of salmon wraps and discover a versatile dish that's perfect for quick lunches, light dinners, or elegant party appetizers. With variations ranging from traditional to contemporary, there's a salmon wrap recipe to suit every taste and occasion.

Check out the recipes below so you can choose the best recipe for yourself!

SALMON WRAPS



Salmon Wraps image

Salmon wraps are a popular appetizer for kids and adults. Small bite-sized portions make them easy to enjoy at cocktail parties.

Provided by tiger77

Categories     Appetizers and Snacks     Wraps and Rolls

Time 10m

Yield 24

Number Of Ingredients 6

1 (8 ounce) package cream cheese, softened
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh chives
1 tablespoon lemon juice
3 (8 inch) flour tortillas
6 slices smoked salmon

Steps:

  • Mix cream cheese, dill, chives, and lemon juice together in a bowl.
  • Spread cream cheese on 1/3 of each tortilla. Lay 2 salmon slices on top; roll tightly and seal edges with a dab of cream cheese. Cut each roll into 1-inch segments.

Nutrition Facts : Calories 61 calories, Carbohydrate 3.7 g, Cholesterol 11.9 mg, Fat 4 g, Fiber 0.2 g, Protein 2.5 g, SaturatedFat 2.2 g, Sodium 112 mg

GRILLED SALMON WRAPS



Grilled Salmon Wraps image

We eat fish on Fridays, so I like to experiment with different types. I pulled salmon, spinach and avocado from the fridge for these wraps. My kids loved them, and I love them, too, because they're delicious and they contain all the food groups right in one hand-held meal. -Jennifer Krey, Clarence, New York

Provided by Taste of Home

Categories     Dinner     Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 9

1 pound salmon fillet (about 1 inch thick)
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup salsa verde
4 whole wheat tortillas (8 inches), warmed
1 cup chopped fresh spinach
1 medium tomato, seeded and chopped
1/2 cup shredded Monterey Jack cheese
1/2 medium ripe avocado, peeled and thinly sliced

Steps:

  • Sprinkle salmon with salt and pepper; place on an oiled grill rack over medium heat, skin side down. Grill, covered, until fish just begins to flake easily with a fork, 8-10 minutes., Remove from grill. Break salmon into bite-sized pieces, removing skin if desired. Toss gently with salsa; serve in tortillas. Top with remaining ingredients.

Nutrition Facts : Calories 380 calories, Fat 18g fat (5g saturated fat), Cholesterol 69mg cholesterol, Sodium 745mg sodium, Carbohydrate 27g carbohydrate (2g sugars, Fiber 5g fiber), Protein 27g protein. Diabetic Exchanges

GRILLED SALMON RADICCHIO WRAPS



Grilled Salmon Radicchio Wraps image

This is a healthy recipe with Omega-3 from the salmon and Greek yogurt and lycopene from the radicchio, tomatoes, and red bell peppers. Radicchio is also high in antioxidants.

Provided by A. Smith

Categories     Appetizers and Snacks     Wraps and Rolls

Time 30m

Yield 4

Number Of Ingredients 9

1 tomato, seeded and diced
½ red bell pepper, seeded and diced
½ red onion, chopped
1 lime, juiced
⅔ cup plain Greek yogurt
2 tablespoons skim milk
½ teaspoon seasoning blend (such as Everglades® Seasoning)
1 pound skinless grilled salmon, cut into chunks
12 leaves whole radicchio leaves

Steps:

  • Combine tomato, red bell pepper, onion, and lime juice in a small bowl to make pico de gallo.
  • Whisk Greek yogurt, skim milk, and seasoning blend together in another small bowl to make cream sauce.
  • Place some grilled salmon chunks in a radicchio leaf. Top with some pico de gallo and cream sauce. Repeat with remaining salmon and radicchio leaves.

Nutrition Facts : Calories 305.8 calories, Carbohydrate 7.5 g, Cholesterol 79.2 mg, Fat 17.6 g, Fiber 1.3 g, Protein 28.4 g, SaturatedFat 4.6 g, Sodium 103.9 mg, Sugar 4.2 g

SALMON WRAPS



Salmon Wraps image

Make and share this Salmon Wraps recipe from Food.com.

Provided by kelly in TO

Categories     Lunch/Snacks

Time 10m

Yield 4 serving(s)

Number Of Ingredients 10

1/4 cup mince of fresh mint or 1/2 teaspoon dried mint
1/4 cup light mayonnaise
1 tablespoon lime juice or 1 tablespoon lemon juice
1 teaspoon minced gingerroot or 3/4 teaspoon ground ginger
1 green onion, minced
1/4 teaspoon salt
1/4 teaspoon pepper
2 (7 1/2 ounce) cans sockeye salmon, drained
4 large whole wheat tortillas
2 cups shredded lettuce

Steps:

  • In a bowl, stir together mint, mayonnaise, lime or lemon juice, ginger, green onion, salt and pepper. Add salmon; mash to combine.
  • Place tortillas on work surface; top with lettuce. Spoon one -quarter of the salmon mixture onto centre of each tortilla. Fold in sides and roll up from bottom; cut in half, if desired.

Nutrition Facts : Calories 236.8, Fat 14.1, SaturatedFat 2.4, Cholesterol 71.2, Sodium 322.4, Carbohydrate 3, Fiber 0.8, Sugar 0.9, Protein 23.3

TERIYAKI SALMON BURGER LETTUCE WRAPS



Teriyaki Salmon Burger Lettuce Wraps image

Provided by Food Network

Categories     main-dish

Time 20m

Yield 3 Servings

Number Of Ingredients 6

12 ounces Simply Balanced® Alaskan Keta Salmon Fillets, thawed, cut in large chunks
1 (8-ounce) can water chestnuts, drained
¼ cup panko breadcrumbs
2 tablespoons Archer Farms® Teriyaki Grilling Sauce, plus more for serving
8 large iceberg lettuce leaves
1 tomato, thinly sliced

Steps:

  • 1. In a food processor, pulse the salmon, water chestnuts, panko, and teriyaki sauce until finely chopped. Form the mixture into 3 (1-inch-thick) patties.
  • 2. Place the patties in a single layer in a large nonstick skillet. Cook over medium heat, turning once, until golden brown and cooked through, about 8 minutes.
  • 3. Place each burger on a lettuce leaf, drizzle with teriyaki sauce, top with a tomato slice, and sandwich with another lettuce leaf.

SALMON BEAN WRAPS



Salmon Bean Wraps image

Here's a healthy wrap low in saturated fat and full of the wonderful nutrients in avocado, black beans and smoked salmon. It's super easy and perfect for a quick lunch. -Jess Apfe, Berkeley, California

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 2 servings.

Number Of Ingredients 11

1/4 cup cubed avocado
3/4 cup canned black beans, rinsed and drained
1/4 cup finely chopped tomato
3 tablespoons minced fresh cilantro
3 tablespoons fat-free sour cream
2 tablespoons finely chopped red onion
1-1/2 teaspoons lemon juice
1/4 teaspoon pepper
2 whole wheat tortillas (8 inches), room temperature
2 ounces flaked smoked salmon fillets
1 cup shredded lettuce

Steps:

  • In a large bowl, mash avocado. Stir in the beans, tomato, cilantro, sour cream, red onion, lemon juice and pepper. Cover and refrigerate for at least 30 minutes., Spread 3/4 cup over each tortilla. Top with salmon and lettuce; roll up and secure with toothpicks.

Nutrition Facts : Calories 315 calories, Fat 7g fat (1g saturated fat), Cholesterol 10mg cholesterol, Sodium 603mg sodium, Carbohydrate 44g carbohydrate (5g sugars, Fiber 8g fiber), Protein 16g protein. Diabetic Exchanges

MINI SALMON WRAPS



Mini Salmon Wraps image

In less than 30 minutes, you can make elegant smoked salmon snacks for any special gathering.

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 30m

Yield 48

Number Of Ingredients 8

2 packages (3 oz each) cream cheese, softened
2 tablespoons horseradish sauce
6 spinach, tomato or plain flour tortillas (8 to 10 inch)
1 medium cucumber, peeled and finely chopped (1 cup)
1/4 cup reduced-fat sour cream
1/4 cup chopped fresh dill weed
1/4 cup finely chopped red or yellow onion
8 oz salmon lox, cut into thin strips

Steps:

  • In small bowl, mix cream cheese and horseradish sauce. Spread cream cheese mixture evenly over tortillas.
  • In small bowl, mix cucumber, sour cream, dill weed and onion; spread over cream cheese mixture. Arrange salmon strips over cucumber mixture. Roll up tortillas tightly.
  • Cover and refrigerate wraps 10 minutes or until ready to serve. Cut each wrap into 8 pieces.

Nutrition Facts : Calories 40, Carbohydrate 3 g, Cholesterol 5 mg, Fiber 0 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Appetizer, Sodium 75 mg

SMOKEY SALMON LETTUCE WRAPS



Smokey Salmon Lettuce Wraps image

Provided by Cooking Channel

Time 5m

Yield 1 serving

Number Of Ingredients 7

3 medium-large leaves romaine lettuce
1 tablespoon fat-free cream cheese
1/4 teaspoon salt-free lemon pepper seasoning
2 ounces lox-style smoked salmon
1/4 cup finely chopped red onion
1 small seedless cucumber, thinly sliced
2 tablespoons sun-dried tomatoes packed in oil, drained and sliced

Steps:

  • Lay lettuce leaves on a plate and evenly spread the insides with cream cheese, 1 teaspoon each. Sprinkle with lemon pepper seasoning and top with smoked salmon.
  • Top the salmon with onion. Equally distribute cucumber slices among the lettuce leaves. Evenly top with sun-dried tomatoes.
  • Wrap 'em up and devour!

SMOKED SALMON AND AVOCADO WRAPS



Smoked Salmon and Avocado Wraps image

I saw a picture of this in a magazine and was hooked, before even trying the dish. The pink of the salmon and the green lettuce and avocado look so pretty together and the flavours are just right. This is perfect for your summer picnic and so quick to make.

Provided by Sackville

Categories     One Dish Meal

Time 20m

Yield 2 serving(s)

Number Of Ingredients 9

2 8-inch flour tortillas
1 ripe avocado, peeled,stoned and sliced
50 g smoked salmon
1/2 cup arugula or 1/2 cup your favourite lettuce
1/2 cup watercress
2 tablespoons plain yogurt
2 tablespoons chopped fresh dill
1 lime, juiced
fresh ground black pepper, to taste

Steps:

  • Warm the tortillas in a dry frying pan until they puff up and brown slightly.
  • Arrange slices of smoked salmon, avocado, lettuce and watercress on the breads.
  • Grind black pepper over top, drizzle with lime juice and top with a spoonful of yogurt.
  • Sprinkle dill over the ingredients.
  • Roll up the tortillas tightly, cut in half and serve.

MINI SALMON WRAPS



Mini Salmon Wraps image

I hope you will enjoy this lovely snack. These lovely lettuce wraps are filling and full of different flavors and textures. Great with a cold beer or a glass of white wine. Something a little different, it might be perfect for those appy nights.

Provided by Baby Kato

Categories     Other Snacks

Time 10m

Number Of Ingredients 16

4 oz cream cheese
2 oz feta cheese, rinsed, dried and crumbled
1/8 c heavy whipping cream
1/2 small shallot, finely chopped
1/8 c sweet onion, minced
1 hard boiled egg, shredded
1 tsp candied ginger, shredded (optional)
1/2 Tbsp parsley, finely chopped
1/2 - 1 tsp white sugar (optional)
1/2 tsp fresh ground black pepper
1 tsp fresh, lemon juice
1/2 Tbsp lemon rind, finely chopped
2 - 3 oz smoked salmon, coarsely chopped
9 medium ice berg lettuce, leaves
1 Tbsp green onion, finely slice, garnish
1 Tbsp pecans, coarsely chopped, garnish

Steps:

  • 1. Make sure to rinse your feta under cold water and rinse well or it may be very salty. Dry the feta, then crumble it and set aside to come to room temperature. Place the cream cheese on the counter to soften and come to room temperature before using.
  • 2. In a large bowl add the cream cheese, crumbled feta and whipping cream. Using your hand mixer, mix until well blended and then set aside until needed.
  • 3. Add the next eight ingredients and (if using sugar, add now) mix really well on high.
  • 4. Now you get to add the star of the show. Gently add the smoked salmon into the cheese mixture.
  • 5. Taste to see if you need to season with more pepper.
  • 6. Place in the fridge and chill for at least two - three hours; this allows the flavors to blend together.
  • 7. When ready, scoop the salmon mixture into the lettuce leaves and garnish with green onion and pecans. Gently slice each filled lettuce leaf in half. Place on platter and share with friends. You will want to dig in, here's a napkins for your chin.

SALMON WRAPS



Salmon Wraps image

Kerala is abundant with fish and one popular regional dish is deep-fried rice pancake stuffed with a spicy fish and coconut mixture. This is a simplified version using tortillas and adding lettuce and peanuts.

Provided by Food Network

Categories     main-dish

Time 55m

Yield 4 servings

Number Of Ingredients 19

3 tablespoons vegetable oil
1/2 teaspoon brown mustard seeds
1 small onion, finely chopped
2 teaspoons finely chopped fresh ginger
2 large cloves garlic, finely chopped
8 curry leaves*
1 1/2 teaspoons ground coriander
1/4 teaspoon ground turmeric
1/4 teaspoon red chile powder
3/4 teaspoon garam masala
2 small tomatoes, chopped
4 tablespoons freshly grated fresh coconut
1 cup water
1 teaspoon fresh lemon juice
2 tablespoon chopped salted, roasted peanuts
Kosher salt and freshly ground black pepper
10 1/2 ounces salmon fillet, skin removed, flesh cut into 1-inch cubes
4 wheat tortillas
Handful lettuce, shredded

Steps:

  • Heat the oil in a pan over a medium heat. When the oil is hot, add the mustard seeds. Be careful as the mustard seeds will start to pop and splatter the oil.
  • Cover the pan with a lid and fry the mustard seeds for 20 to 30 seconds, or until they have stopped popping.
  • Add the onion, and fry for 3 to 4 minutes, or until golden brown. Add the ginger, garlic, and curry leaves, and fry for another 3 to 4 minutes, or until the garlic is golden brown.
  • Add the coriander, turmeric, chile powder, and garam masala, and stir until the mixture is well combined. Add the chopped tomatoes, grated coconut and the water. Bring the mixture to a boil, then reduce the heat to a simmer, cover the pan with a lid and simmer for 10 to 12 minutes, or until the ingredients have cooked through and the sauce has thickened.
  • Add the lemon juice, and chopped peanuts, and season well with salt, and freshly ground black pepper to taste. Add the salmon pieces, and continue to cook for 3 to 4 minutes, adding water as necessary to prevent the sauce from drying out, until the salmon is cooked through.
  • To serve, place one of the tortillas onto each serving plate. Arrange a thin line of the shredded lettuce down the center of each tortilla. Spoon over a portion of the salmon mixture and roll each tortilla up tightly into a sausage shape. Cut each wrap in half, and serve.

Tips:

  • Choose the Right Salmon: Opt for fresh, wild-caught salmon for the best flavor and texture. Look for fillets that are firm and have a vibrant color.
  • Proper Cooking: Cook the salmon to your desired doneness. For medium-rare, cook it to an internal temperature of 125°F (52°C). For medium, cook it to 135°F (57°C). And for well-done, cook it to 145°F (63°C).
  • Make Flavorful Wraps: Experiment with different fillings and toppings to create unique and delicious wraps. Try adding fresh herbs like dill or chives, crunchy vegetables like shredded carrots or cucumber, and creamy sauces like tzatziki or guacamole.
  • Assemble with Care: To prevent the wraps from falling apart, ensure the salmon is flaked into small pieces and the fillings are evenly distributed. Wrap them tightly to keep everything in place.
  • Enjoy Fresh: Salmon wraps are best enjoyed fresh. If you're making them ahead of time, store them in the refrigerator for up to 24 hours. When ready to serve, bring them to room temperature for about 30 minutes before unwrapping.

Conclusion:

Salmon wraps are a versatile and flavorful dish that can be enjoyed for lunch, dinner, or even as a healthy snack. With a variety of fillings and toppings to choose from, you can customize them to suit your taste preferences. Whether you prefer classic combinations or are looking to try something new, these wraps are sure to satisfy your cravings. So, gather your ingredients and give these delicious salmon wraps a try!

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