Fresh and crunchy salmon wraps make an easy light lunch that you can fill out with sides. Easy to adapt with all your favourite salad ingredients, why not make it a little bit more special by making your own wraps using our easy recipe. Big on flavour, but simple to prepare, forget boring sandwiches and make lunch time more exciting!
We are always looking for new lunches to serve up when we have a busy work day. We want tasty, but quick and something a little different but not difficult. These salmon wraps tick all the boxes. If you are wanting to include more salmon in your diet, then this is a good place to start.
Why you will love it
- Quick and easy - This recipe takes 15 minutes from start to finish, and the majority of that time is when the salmon is in the oven, so it is minimal effort. You could save yourself more time by using pre-cooked salmon, or even smoked salmon.
- A new way to eat salmon - If you love salmon, but are bored of eating it the same way, then give this a try. It's a good way to try and eat more oily fish.
- Adaptable - Once you have the cooked salmon and the wraps, there is so much that you can do with these. We have listed our favourite ways to change these up below.
- Can be made in advance - I like the make these up the night before and then keep them in the fridge and then we take them on a picnic the next day.
- Salmon - We have used 2 salmon fillets for this recipe and wild caught is always best. I know some people are scared of cooking fish because they think it will over cook and be dry, but cooking it in the oven makes the salmon perfectly cooked, light and flaky.
- Seasoning - We have kept it simple with a little paprika and some salt and pepper. But feel free to use your favourite seasoning blend. A Mexican or Cajun blend would work well.
- Wraps - This is what holds everything together. You need a soft tortilla one, whether that is white or whole wheat. Why not try making our Whole Wheat Wraps for this?
- Salad - Give these salmon wraps a nutrient boost and some crunch by packing them out with lettuce. We like romaine lettuce for crunch and rocket (arugula) for that peppery flavour. Then we added some fresh diced tomatoes and some carrot. We have give options of different things to add below.
- Herbs - Salmon and dill are the perfect match and they work so well in these wraps. You could use chives, parsley or coriander though.
- Sauce - We added a little bit of cream cheese as the sauce part of it. You could use mayo, or even go for a chilli sauce if you prefer. Why not try adding our Homemade Tzatziki?
A full ingredients list with measurements is in the recipe card below.
Step by step
One: Place the salmon on a baking tray and sprinkle with paprika, salt and pepper. Put in a preheated oven at 190°C/375°F/Gas 5 for 12-15 minutes, until the salmon is cooked through.
Two: Spread the cream cheese on the wrap and top with lettuce, tomato, carrot, dill and the flaked cooked salmon. Fold up and serve.
Health benefits of salmon
Salmon is a really healthy fish, with many nutritional benefits. Here are just a few:
- It is one of the best sources of omega-3 fatty acids, which have been proven to reduce inflammation and lower blood pressure.
- Salmon is rich in protein - a 100g (3.5oz) portion contains 25g of protein.
- Contains high amounts of B vitamins. These are good for repairing DNA and reducing the causes that can lead to heart disease. B vitamins also help maintain optimal brain and nervous system functioning.
- Contains antioxidants.
Once you have the wraps and the salmon, there are so many other things that you can add. We really like them to be salmon lettuce wraps, so we pack them full of our favourite salad ingredients, or whatever we have left in the fridge. Here are some of our favourite salad ingredients to add:
- Sun-dried tomatoes
- Bell peppers
- Red onion
If you didn't want to oven cook the salmon, and wanted to make these wraps even quicker, why not try making a smoked salmon wrap? Choose a good quality smoked salmon and add it to the wrap with some lettuce and crunchy salad ingredients.
You could swap the wraps for flatbreads (why not try making your own with our Easy Homemade Flatbread Recipe) or even bagels or baguettes.
What to serve it with
If we are keeping this as a light lunch, then we tend to keep it simple with a big green salad. The key to an epic green salad is to use a variety of greens, like romaine, spinach, kale and rocket. You want leafy greens, but crunch too. Then you need the perfect dressing. Why not try our Lemon Vinaigrette, Honey and Mustard Dressing or Tomato and Basil Vinaigrette.
Frequently Asked Questions
These are a really nutritious lunch option. As well as all the health benefits of the salmon, it's a good opportunity to pack the wraps full of nutrient dense salad ingredients.
For these salmon wraps to taste their best, you want to choose the freshest that you can. Look for salmon that is moist rather than dried out - moisture content is a good indicator of freshness and it can also tell you how carefully the fish was handled. You also want to avoid salmon with and brown spots around the edges of the fillet or side, or if the skin has started browning and curling up.
You can follow this recipe with skin on or off salmon. We find that keeping the skin on helps to lock in the moisture though. Once the salmon is cooked the skin comes off easily anyway.
2 salmon fillets will take 12-15 minutes to cook in the oven. But that is for the size of salmon you can see above in our ingredients photo. The cooking time will vary depending on the size of your salmon. Always check your salmon at the minimum cooking time and then you can always put it in for an extra 5 minutes if needed.
Salmon should be cooked to an internal temperature of 63°C/145°F. The best way to test the internal temperature is with a meat thermometer. If you don't have a thermometer, you can cut gently into the thickest part of the fish and check the colour. If it has turned from the raw red/orange colour to pink and if the meat starts to flake, then it is done.
Yes, you definitely can. It can go from perfectly moist and flaky, to dry and overdone very quickly. So make sure to follow the guide above to make sure your salmon is perfectly cooked.
Salmon, like other fish, develops a grey-ish, brown layer of insulating fat between its skin and flesh. Yes, you can eat it, although it does have a stronger salmon flavour that some people don't like. This grey layer contains plenty of heart-healthy omega-3 fatty acids too.
If you have leftovers of these wraps, or if you want to make extra, then you can wrap them up and keep them in foil and they will store in the fridge until the next day. They might get a big soggy though, so they are always best eaten fresh. If you wanted to make part of it in advance, you could always chop up your salad ingredients and then assemble the wraps just before serving.
No, we wouldn't recommend freezing these wraps. They would go soggy once defrosted.
If you use your favourite gluten free wraps, and make sure there is no other cross contamination, then these are gluten free wraps.
• If you want crispy and charred edges on the salmon, then you could put it under the grill (broiler) for a couple of minutes to finish it off.
• If you were making lots of wraps, then bake a side of salmon and flake it up to add to wraps.
• Swap the seasoning for your favourite spice blend. Mexican and Cajun work well.
More salmon recipes
- 240 g (8.5 oz) Salmon fillet
- 2 pinch Sea salt and black pepper
- 1 teaspoon Smoked paprika
- 2 Whole wheat tortilla wraps
- 2 tablespoon Cream cheese
- 4 Cherry tomatoes
- 0.5 Romain lettuce
- 30 g (1 oz) Rocket (arugula)
- 1 Carrot - grated
- 1 tablespoon Fresh dill
- Preheat your oven to 190°C/375°F/Gas 5.
- Place 240 g Salmon fillet on a baking tray and sprinkle with 1 teaspoon Smoked paprikaand 2 pinch Sea salt and black pepper. Put into the oven for 12-15 minutes, until the salmon is cooked through.
- Spread 2 tablespoon Cream cheese over 2 Whole wheat tortilla wraps and top with 0.5 Romain lettuce, 30 g Rocket (arugula), 4 Cherry tomatoes, 1 Carrot, 1 tablespoon Fresh dill and the flaked cooked salmon. Fold up and serve.
- If you want crispy and charred edges on the salmon, then you could put it under the grill (broiler) for a couple of minutes to finish it off.
- If you were making lots of wraps, then bake a side of salmon and flake it up to add to wraps.
- Swap the seasoning for your favourite spice blend. Mexican and Cajun work well.
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.