Blackened Salmon Lettuce Wraps with Avocado Crema | Keto, Low-Carb, Gluten-Free

These blackened salmon lettuce wraps with avocado crema are perfect for a quick and easy snack, lunch, or light dinner. They’re done in practically no time at all and the flavor is simply unmatched! Top the lettuce wraps with my easy avocado crema for even more flavor. If you’re a seafood lover, you have to try this recipe ASAP! It’s a great keto-friendly, low-carb option for your next Taco Tuesday!

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Want more “blackened” recipes? I have them all:

• Blackened Shrimp Sheet Pan Fajitas
• Blackened Ranch Dressing
• Blackened Catfish
• Copycat Popeye’s Blackened Chicken Tenders

Peace, family

It’s the middle of Fall, which usually means all things cozy. We’re well into soup season, and I have been celebrating accordingly (hello, Chicken Poblano Soup). Hear me out though: we need a few light and fresh recipes to balance things out. Right? Right. Plus, the weather hasn’t *quite* caught up and doesn’t seem to know that it’s November. The warm temps mean we’ve still been enjoying refreshing salads, smoothies, and lettuce wraps. And patios. All of the patios. Wait, we’re talking recipes.

This one is so good.

Bite sized pieces of delicious salmon are tossed in my blackened seasoning and roasted to tender perfection. And listen – it doesn’t take long at all. Less than 10 minutes to be more specific. Meanwhile, you toss all of the ingredients for the avocado crema into a blender and it’s done in seconds. All that’s left to do is wrap the salmon in butter lettuce leaves, add some toppings, and baby you’re done! Let’s get into it.

What Tools Do I Need?

These are the kitchen tools that I use for this recipe:

• Oven – for roasting the salmon
• Sheet Pan – for roasting the salmon
• Food/Meat Thermometer – for reading the internal temperature of the salmon
• Small Mixing Bowl – for seasoning the salmon
• Blender – for blending the ingredients of the avocado crema
• Zester/Microplane – to zest the lime
• Citrus Squeezer – for juicing the limes

What Ingredients Do I Need?

Salmon Bites

• Fresh Salmon – cut into roughly 1-inch pieces with the skin removed.
• Lime – I use the juice and zest of one lime to coat the salmon after cooking.

Blackened Seasoning

• Kosher Salt
• Smoked Paprika
• Chili Powder
• Black Pepper
• Garlic Powder
• Cayenne Powder

Avocado Crema

• Avocados – skin and pit removed
• Sour Cream
• Fresh Garlic – peeled
• Kosher Salt
• Cilantro – stems included (more flavor!)
• Chives
• Fresh Jalapeño – seeds included
• Lime Juice
• Water

Other Ingredients

• Butter Lettuce – the “shell” for the wraps
• Fresh Jalapeño – for topping
• Cilantro – for topping

Are these Salmon Lettuce Wraps Keto-Friendly?

Yes, each serving contains just 4 net grams of carbohydrates, making the recipe low-carb and keto-friendly. Furthermore, this recipe is gluten-free. Of course, the exact macros will depend on how much sauce you use on the wraps.

How to Use the Leftover/Extra Avocado Crema

Store the leftover avocado crema in an airtight container in your refrigerator for up to 4 days. You can use it as a dip, in tacos/burritos/wraps, or as a topping for your favorite protein. It’s versatile, delicious, and addictive. 

How to Make Blackened Salmon Lettuce Wraps with Avocado Crema

• Preheat oven to 400 F

• Add the salmon (skin removed, cut into 1-inch pieces) to a small mixing bowl. In separate dish, make the blackened seasoning by combining the kosher salt, smoked paprika, chili powder, black pepper, garlic powder, and cayenne powder

• Use the blackened seasoning blend to season the salmon bites, tossing well to ensure that all of the pieces are coated.

• Add the seasoned salmon to a baking sheet.

• Place into the oven for 5-7 minutes, or until it reaches an internal temperature of 135° F.
• Upon removing the salmon from the oven, it will continue to cook internally bringing the internal temp up a few degrees. I use lime juice and zest to top the freshly cooked salmon.

While the salmon cooks, make the avocado crema. To a blender, add the avocado (skin and pit removed), sour cream, fresh garlic gloves (peeled), kosher salt, cilantro, chives, jalapeño, lime juice, and water. Blend for 20-30 seconds, or until creamy and smooth. 

All that’s left to do is assemble your wraps! I like to double (or triple) up on butter lettuce leaves, as sometimes they tear.

Stuff the leaves with the blackened salmon bites, and top with freshly sliced jalapeño, cilantro, and of course – the avocado crema. 

Try it out and let me know what you think! When you make it, be sure to snap a pic and tag me on Instagram or Facebook!

Peace,

Adri

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