Leftover Salmon Lettuce Cups

leftover salmon and rice lettuce cup with teriyaki sauce spooned over it

4.29 from 7 votes

These Leftover Salmon Lettuce Cups are an easy four ingredient recipe for leftover salmon and rice served in butter lettuce. Use store bought Teriyaki for a a quick and healthy 5 minute dinner recipe or spend just a few extra minutes to whip up our easy homemade Teriyaki sauce for an even tastier meal!

Prep Time5

Cook Time10

Total Time15

Course: Fish & Shrimp Dishes

Cuisine: Chinese

Keyword: leftover salmon recipe, recipe for leftover salmon, salmon lettuce cups

Servings:

Calories: 591kcal

Author: The Creative Bite

Ingredients

Salmon Lettuce Cups

1 1/2 pound salmon cooked and flaked with a fork
1 head of butter lettuce washed and separated into individual leaves
1 cup white rice cooked
sesame seeds & sriracha optional garnish

Teriyaki Sauce

1 tablespoon cornstarch + 1 tablespoon water
½ cup soy sauce
¼ cup Mirin
2 tablespoons honey
4 tablespoons brown sugar
4 garlic cloves minced
1 teaspoon ground ginger powder
1/2-1 teaspoon Sriracha optional

Instructions

Place the leftover salmon in a medium bowl. Flake the salmon and set aside.
In a small bowl, mix together cornstarch and 1 tablespoon of water to make the cornstarch slurry. Set aside.
In a small saucepan, whisk together all of the teriyaki sauce ingredients (except for the slurry) until combined.
Bring to a boil and lower the heat to a simmer. Whisk in the cornstarch slurry and cook for 1-2 minutes, until thickened. It should coat the back of a spoon when it’s thick. Let cool for a few minutes.
Pour the teriyaki sauce over the cooked salmon and stir to combine.
Top each lettuce leaf with rice and teriyaki salmon. Garnish with optional sesame seeds and sriracha. Enjoy!

Nutrition