These lettuce wraps make a light, but satisfying meal. The flavorful, slightly spicy salmon gets its flavor from Gochujang, a Korean chili paste that you can find at most grocery stores or online.


Total Time: 2.5 hours (includes marinating time)
Servings: 4


  • 2 Cedar Grilling Planks
  • 1 cup Jasmine Rice, cooked
  • 4 – 6 oz. portions Salmon
  • 1 Tbs. Gochujang chili paste
  • 1 Tbsp. Soy Sauce
  • ½ Tbsp. Garlic, minced
  • Drizzle Olive Oil
  • 1 head Lettuce
  • 4 Green Onions, sliced
  • Small bunch Cilantro
  • 1 English Cucumber
  • 1 cup Bean Sprouts
  • 2 Chilis, sliced
  • 1 Lime
  • Hoisin Sauce

Chef's Tip

This platter is designed for sharing, so you can custom make each wrap to taste!


  1. To make the marinade, combine the gochujang with the soy sauce, garlic and oil.
  2. Place the salmon in a shallow pan and cover in the marinade. Cover and refrigerate for 2 hours.
  3. Preheat the grill or oven to 450°F and soak the Cedar plank in hot water for at least 15 minutes.
  4. Wash the lettuce and tear off as many whole leaves as you can.
  5. Cut the cucumber into sticks and give green onions, chilies, and cilantro a rough chop.
  6. Place the lettuce on a large platter and add the green onions, rice, cucumber, bean sprouts, cilantro and chilis.
  7. Add the planked salmon and serve with hoisin sauce and lime wedges.

*Keep a spray bottle of water handy in case of flare-ups.



Used in this recipe:

Cedar Grilling Plank