Salmon Burger Lettuce Wraps with Sriracha Lime Dressing

Fixings for salmon lettuce wraps

It’s awfully handy to have a few things stashed in the freezer that you can spin into a simple supper. Frozen shrimp defrost quickly and work well in veggie stir fries. A bag of broccoli can easily become a pot of creamy soup. And frozen salmon burgers are a healthy option that take minutes to cook. Rather than just tucking them into a bun, try these savory salmon burger lettuce wraps. Piled with fresh vegetables, drizzled with a spicy/tangy sauce, and eaten like a taco in a crunchy lettuce leaf, they’re easy, inspired, and full of flavor.

hand holding a salmon lettuce wrap

Start with Frozen Salmon Burgers

Salmon burgers are an incredibly convenient (and budget-friendly) way to eat one of the healthiest fish in the sea. They’re also a step towards meeting the US Dietary Guidelines’ weekly recommendation of two servings of seafood a week. Here are a few good things to know:

  • Salmon is high in protein and rich in healthy Omega-3 fats.
  • When buying pre-made frozen salmon burgers, take a gander at the ingredients to look for a brand free of excessive additives or anything artificial.
  • My preference is to buy wild salmon burgers or sustainably farmed burgers. You can look for sustainable seafood certification, such as the ASC seal. As for these salmon burger lettuce wraps, they’ve got added vegetables, which is an added bonus on the nutrition front.
  • Frozen salmon burgers are sold in the freezer section of a variety of markets, such as Whole Foods and Sprouts, standard supermarkets, Trader Joe’s, and Costco. You can, of course, make your own salmon burgers using fresh salmon from your local fishmonger.
hand holding a salmon lettuce wrap

How to Cook Frozen Salmon Burgers

One of the big upsides to frozen salmon burgers is that no defrosting is required. In fact, it’s best to take them straight from freezer to pan. The aim is to get the burgers nicely browned on the outside and just cooked through in the center. Test for doneness by gently pressing a finger in the center to see that the burger is fairly firm or using a little knife to cut into the center to look for a pinkish opaque color. A safe internal temperature is considered 160 degrees F. As for cooking methods, here are a few:


This is how I typically cook salmon burgers. I lightly grease a cast iron skillet and cook them over medium-high heat for about 4 minutes a side.


Get the grill going over a medium flame. Oil the grill grates and grill for 4 to 5 minutes a side.


Preheat the oven to 400 degrees F. Set burgers on a parchment-lined baking sheet and bake until cooked through, about 18 minutes, turning them halfway through.

Air Fryer

Cook the burgers in a single layer (don’t crowd them) at 400 degree F for about 12 minutes, turning them halfway through.

Frozen salmon burgers with lettuce wraps

If you like Salmon Burger Lettuce Wraps, check out:

Miso and Ginger-Glazed Salmon

Baja-Style Shrimp Tacos with Chipotle Crema

Fish Sliders with Creamy Caper Sauce

Wild Salmon Burgers by Pamela Salzman

Crispy Bakes Fish Sandwiches, a recipe I developed for Simply Recipes

Salmon Burger Lettuce Wraps with Sriracha Lime Dressing

A light and easy seafood supper using frozen salmon burgers tucked into crunchy lettuce leaves with lots of vegetables. To make the meal a little more filling, add a side of rice with a drizzle of toasted sesame oil and splash of soy or fish sauce.

Course Dinner
Keyword frozen salmon burger lettuce wraps
Prep Time 20 minutes
Cook Time 10 minutes
Servings 4
Calories 366 kcal
Author Katie Morford


Burgers and fixings

  • 3 ounces dried rice stick noodles (see notes)
  • 1 heaping cup shredded carrots (use pre-shredded for ease, if desired)
  • 1 1/2 medium ripe avocados, sliced
  • 8 crunchy Romaine or large butter lettuce leaves
  • 2 thinly sliced scallions
  • 4 four-ounce frozen salmon burgers, not defrosted
  • Olive or other oil for cooking the salmon


  • 3 tablespoons mayonnaise
  • 1 tablespoon plain yogurt or Greek yogurt
  • 1 teaspoon sriracha (more if you like it really spicy)
  • 1 tablespoon lime juice

Cucumber Salad

  • 2 cups thinly sliced Persian or English cucumber (about 3 Persian or 1/2 English cucumber)
  • 2 tablespoons rice vinegar
  • 1 big pinch salt
  • 2 teaspoons sesame seeds


  1. Cook rice stick noodles according to package directions and drain well. Put the rice noodles, carrots, avocado, lettuce, and scallions in small in bowls or plates.

  2. Heat a non-stick or cast iron skillet over medium-high. Lightly coat with olive oil. Lay the frozen salmon burgers in the pan and cook until nicely browned on both sides with the center cooked through, about 4 minutes a side. Transfer to a plate.

  3. While the burgers cook, make the dressing by whisking together the mayonnaise, yogurt, sriracha, and lime in a small bowl. Whisk in 1 to 3 teaspoons water so the dressing is thin enough to spoon over the burgers.

  4. Arrange the burgers and fixings on the dining table so each diner can make their own wraps. To assemble each lettuce wrap, pile a little of the rice noodle in a lettuce leave, add half of a salmon burger, a big spoon of carrots, a pinch of scallions, a slice or two of avocado, and a spoonful of dressing. Enjoy!

Recipe Notes

Rice stick noodles are very thin rice noodles sold in supermarkets and specialty Asian markets. If you can’t find them, substitute 1 1/2 cups cooked sticky rice or other variety of rice. 


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