Grilled Sweet Chili Salmon Lettuce Wraps

Prep time:15 min
Total time:25 min

Serves 4 to 6


1 whole side sockeye salmon (about 1.5lb), patted dry

Longo’s Canola Cooking Spray

1 tsp each salt and pepper

1/2 cup Longo’s Thai Grilling Sauce

1 tbsp Longo's Country Churned Salted Butter

1 tsp lemon juice

1 small head leaf lettuce, leaves separated

1 cup bean sprouts (optional)

1/2 cup each julienned carrot and daikon radish

1/2 cup julienned cucumber

1/2 cup thinly sliced red onion

1/2 cup chopped fresh cilantro

1/2 cup crushed Longo’s Peanuts or Cashews

2 green onions, thinly sliced


  • Spray both sides of salmon with cooking spray. Sprinkle salmon with salt and pepper; cover and refrigerate.
  • In small pot, stir together Thai chili sauce, butter and lemon juice; warm over low heat until butter is melted.
  • Heat grill to medium-high, about 450°F. Place salmon on greased grill, flesh side down, and grill for 6 to 8 minutes or until easily lifted from grill to turn over. Turn over, using 2 spatulas if necessary, baste liberally with sauce and grill for about 5 minutes longer or until fish flakes when tested with fork.
  • Flake salmon with fork and serve with lettuce, bean sprouts, if using, carrot, radish, cucumber, onion, cilantro, peanuts and green onions.

A dash of advice

Soak lettuce leaves for about 10 minutes in cold water to help crisp them. Drain well and pat dry; wrap in dry tea towel. Refrigerate until ready to use.

Nutritional Information

Per serving (1/6th recipe): 490 calories
  • Protein 39g
  • Fibre 3g
  • Fat 25g
  • Sugar 19g
  • Carbs 26g
  • Sodium 990mg