Salmon wrap

Nick Monfire


A healthy meal made with kids in mind


★★★★★ 1 vote

35 Min
10 Min


  • 6 oz
    salmon filet with skin
  • 1 Tbsp
    lake mohawk fish seasoning or another brand
  • 2 Tbsp
    olive oil
  • 2 c
    cabbage, shredded
  • 6 small
    baby carrots sliced into matchsticks
  • 1/2 small
    red onion sliced thinly
  • 1 tsp
    apple cider vinegar
  • 1/4 c
    base mayo
  • 1/2
  • 1 tsp
    poppy seeds
  • 2 Tbsp
    dried cranberries
  • 1
    spinach tortilla

How to Make Salmon wrap


  1. Rinse the salmon filet with cold water and pat dry. Rub 1/2 tsp. olive oil on the meat and sprinkle seasoning over the top and pat down and refrigerate.
  2. In a medium bowl combine the cabbage,carrots,onion and vinegar and stir to incorporate and allow to stand 30 minutes.
  3. In a bowl add the mayo,juice from the orange and whisk until emulsified. Add the poppy seeds and cranberries and mix. Combine this with the coleslaw and mix until incorporated.
  4. In a medium skillet add 2 TBS olive oil on a medium heat and allow temperature to come up (about 2 minutes). Add the salmon filet flesh side down and fry for 3 minutes or until side of salmon turns opaque half way up.flip over and repeat.
  5. Warm the tortilla and place sliced salmon in the center. Add 1/2 cup of the slaw over the top. Roll up and serve.

Printable Recipe Card

About Salmon wrap

Course/Dish: Fish Sandwiches

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