These salmon wraps are a delicious combination of flaky grilled salmon, peppery watercress and zesty spicy mayo. They’re perfect for an easy lunch and even make a great meal prep idea.
I really love these wraps. They’re so versatile, packed with flavour and super easy to make. They even work well for meal prep so you can throw together a batch at the weekend ready for grab and go lunches throughout the week.
To make them you start by coating salmon fillets in a mixture of spices and brown sugar and then grilling until super soft and flaky.
Then you simply add the salmon to your tortillas with all your other fillings, roll them up and you’re ready to eat.
If you’re as into wraps as I am then make sure you try some of my other recipes for them too! These buffalo tofu wraps or this veggie wrap with curry roasted cauliflower are both winners.
Ingredients and Substitutions
Salmon Fillets: I like to use skinless fillets here as it makes them super quick to flake apart ready to fill the wraps but if all you can find is skin on then you can simply remove the skin after cooking. The salmon marinade would also be delicious on chicken thighs or another flaky fish so feel free to get creative with your wrap filling!
Salmon Marinade: This is a mixture of smoked paprika, dark brown sugar, sea salt flakes, crushed garlic and olive oil. Once mixed together it makes a lovely paste that you can spread all over your salmon for maximum flavour.
Wraps: I use white tortilla wraps for this recipe but you could also try naan, flatbreads or pretty much any other bread of your choice here.
Spicy Mayo: For a super quick spicy sauce I just mix my favourite hot sauce into some mayo. It works perfectly in these wraps, simply adjust how much hot sauce you use depending on how spicy you like it.
Watercress: I love the pepperiness of the watercress with the rich flavour of the salmon but rocket (arugula) or another leafy green would work well here if you’re not a fan of watercress.
Pickled Red Onions: I’ve included a super quick method for making your own pickled red onions here but you could also use store bought ones to make them even easier. Keep any leftovers for topping burgers or adding to sandwiches.
Cucumber: Nothing can beat a bit of crunchy freshness in the form of cucumber.
I love to treat this recipe as a starting point and taking the opportunity to use up things from my fridge or switching up the flavour profile depending on what I’m in the mood for. Any other chopped up vegetables can be added and you can change up the sauce or other toppings to fit your preferences.
Serving Suggestions
These wraps are perfect served up for a light lunch at home or wrapped up and taken to work or school. You could also serve them up as part of a larger meal with a side dish or two. I love to have them for a summer meal with my healthy potato salad.
Tips and Tricks
- Use fresh, high quality salmon for the best flavour and texture.
- Allow the cooked salmon to cool slightly before assembling the wraps to prevent the wrap from becoming soggy.
- To roll the wraps I recommend folding the sides in first and rolling from the bottom, tucking the ingredients in as you go.
- If you have time then leaving the salmon to marinate in the spices for 15-30 minutes can help make sure the flavours penetrate the fish properly.
- Keep an eye on the salmon to ensure it doesn't overcook. It should be just opaque and flake easily with a fork. Overcooked salmon can become dry.
I absolutely love this recipe and really hope you try it! If you do give it a go make sure to rate it and let me know in the comments.
Recipe
Salmon Wraps with Watercress & Salmon Mayo
Ingredients
For the Salmon
- 2 Salmon Fillets skinless
- 1 teaspoon Smoked Paprika
- 1 teaspoon Dark Brown Sugar
- ½ teaspoon Sea Salt Flakes
- 1 clove Garlic crushed
- 1 tablespoon Olive Oil
For the Wraps
- 2 Wraps
- 3 tablespoon Mayo
- 1-2 tablespoon Hot Sauce adjust according to spice preference
- 2 Spring Onions finely chopped
- 2 handfuls Watercress
- ½ Red Onion finely sliced
- 2 tablespoon White Wine Vinegar
- Pinch of Salt
- ¼ Cucumber finely chopped
- Olive Oil
- Salt and Pepper
Instructions
- Start by making the salmon. Heat the grill to medium. Stir together the 1 teaspoon Smoked Paprika, 1 teaspoon Dark Brown Sugar, ½ teaspoon Sea Salt Flakes, 1 clove Garlic and 1 tablespoon Olive Oil in a medium bowl. Add the 2 Salmon Fillets and mix with your hands to coat in the marinade. Place on a foil lined baking sheet. Grill for about 4 minutes on each side until flaky.
- While the salmon cooks add the 3 tablespoon Mayo and 1-2 tablespoon Hot Sauce to a bowl and mix together well. Put the sliced ½ Red Onion in a small bowl and add the 2 tablespoon White Wine Vinegar and a pinch of salt, mix together and leave to lightly pickle.
- When the salmon is cooked gently flake into large pieces. Heat the 2 Wraps in the microwave or oven for a couple of minutes. Split the spicy mayo between the wraps and spread. Add the salmon and divide the 2 handfuls Watercress, 2 Spring Onions and ¼ Cucumber between the two wraps, finish with a drizzle of olive oil and a sprinkle of salt and pepper. Roll tightly and serve.
Notes
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