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.
If you are looking for more easy and delicious lunch options, then why not try our Loaded Tuna Sandwich, Greek Halloumi Flatbreads, or Pesto Chicken Sandwich.
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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.
Ingredients and Substitutions
A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.
- 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?
Variations
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
- Olives
- Cucumber
- Bell peppers
- Pickles
- Avocado
- Red onion
- Spinach
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.
Step by Step
- Step 1: Place the salmon on a baking tray and sprinkle with paprika, salt and pepper. Put in a preheated oven at 190°C/170°C(fan)/375°F/Gas 5 for 12-15 minutes, until the salmon is cooked through.
- Step 2: Spread the cream cheese on the wrap and top with lettuce, tomato, carrot, dill and the flaked cooked salmon. Fold up and serve.
Serving Suggestions
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 (arugula).
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.
If we want it to be a little more filling, then a potato side is the way to go. Why not try our Best Air Fryer Fries, Crispy Garlic Smashed Potatoes, Parmesan Truffle Fries or Canarian Potatoes.
Extra Tips
- 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.
Frequently Asked Questions
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.
More Salmon Recipes
If you’ve tried this salmon wrap, let us know how you got on in the comments below.
Tag us in your creations on Instagram @hungryhealthyhappy - Use the hashtag #hungryhealthyhappy too.
Recipe
Salmon Wraps
Ingredients
- 240 g (8.5 oz) Salmon fillet
- 2 pinch Sea salt and ground black pepper
- 1 teaspoon Smoked paprika
- 2 Whole wheat tortilla wraps
- 2 tablespoon Cream cheese
- 4 Cherry tomatoes
- 0.5 Romaine lettuce
- 30 g (1 oz) Rocket (arugula)
- 1 Carrot - grated
- 1 tablespoon Fresh dill
Instructions
- 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 ground 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 Romaine lettuce, 30 g Rocket (arugula), 4 Cherry tomatoes, 1 Carrot, 1 tablespoon Fresh dill and the flaked cooked salmon. Fold up and serve.
Recipe Tips
- 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.
Nutritional Information
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.
As all appliances vary, cooking times are a guide. Please note that by changing the serving size, the cooking time may also need to be altered.
Nicole says
I'm so happy to have found this recipe!! Absolutely delicious recipe to enjoy leftover salmon.
Dannii says
So happy to hear you enjoyed this.
Jennifer says
This was the perfect light meal when it was too hot to do much cooking! I loved it, and will make it again for sure!
Ritisha says
Such a great lunch idea that's quick and easy!
Jessica Formicola says
I'm always looking for new things to try for lunch, and this salmon wrap is right up my alley!