Salmon Wrap Recipe

Prepare salmon

Pat salmon fillets dry with paper towels. In a small bowl whisk together 2 tbs olive oil, 1 tbs lemon juice, 1 tsp minced garlic, 1 tsp salt and 1 tsp black pepper. Brush or rub marinade evenly over both sides of the salmon. Let sit 10 minutes at room temperature while you prepare the grill or pan.

Grill or pan-sear

Preheat grill to medium-high (about 400°F / 200°C) or heat a nonstick/skillet over medium-high heat. Oil the grill grates or add 1 tsp oil to the pan. Cook salmon 3-4 minutes per side for 1-inch thick fillets, until opaque and flakey (internal temperature 125–130°F / 52–54°C for medium; cook slightly longer if you prefer well done). Remove from heat and let rest 5 minutes. Flake into large bite-sized pieces for wrapping.

Make the dressing while the salmon rests. In a jar or small bowl combine 0.25 cup extra-virgin olive oil, 2 tbs fresh lemon juice, 2 tbs grated Parmesan, 1 tsp Dijon, 1 tsp honey, 0.5 tsp salt and 0.25 tsp black pepper. Whisk or shake vigorously until emulsified. Taste and adjust seasoning or acidity with more lemon or salt if needed.

Warm the flour tortillas briefly in a dry skillet or microwave (10–15 seconds) so they are pliable. Lay each tortilla flat.

Divide the chopped romaine (about 1 cup per tortilla) among the tortillas, leaving a border around the edges. Top each with sliced or diced tomato (about 2–3 tablespoons), a spoonful (1–2 tbs) of thinly sliced red onion if using, and a sprinkle (about 2 tbs) of shredded Parmesan.

Place an even portion of flaked grilled salmon (about 4 oz / 113 g per wrap) on top of the greens. Drizzle 1–2 tablespoons of the lemon Parmesan vinaigrette over each portion of salmon and lettuce. Add chopped parsley if desired and squeeze a little fresh lemon over the fish for brightness.

Fold the sides of the tortilla in, then roll tightly from one edge to form a wrap. If packing for later, wrap in foil or parchment to hold shape. Cut in half on the bias and serve immediately.

Serve each salmon wrap with a lemon wedge on the side for extra acidity. Optionally offer extra vinaigrette for drizzling. Store leftover salmon and dressing separately in the refrigerator for up to 2 days.