This lunch features chilled, flaked salmon tossed in a creamy dressing of mayonnaise, lemon, and fresh dill. The salad is portioned into crisp butter lettuce leaves that act as a natural, crunchy wrap. With visible flecks of green herbs and bright yellow lemon zest, the wraps offer a cool, refreshing appearance and a smooth, savory texture.

About This Recipe

The filling is prepared by whisking together mayonnaise, lemon juice, and zest with a blend of garlic and onion powders. Freshly chopped dill is folded into the dressing before the flaked salmon is added, ensuring each piece of fish is lightly coated without losing its flaky structure. This mixture relies on the natural fats from the salmon and mayonnaise to create a rich, cohesive salad that remains stable when chilled.

The flavor is characterized by the sharp, citrusy lift of the lemon and the clean, herbal notes of the fresh dill. These bright elements balance the savory depth of the salmon and the creamy mouthfeel of the dressing. The lettuce leaves provide a neutral, crisp contrast to the soft filling, while the hint of garlic and onion powder adds a subtle warmth to the background of each bite.

Typically served cold, these wraps are a practical choice for a quick meal or a light outdoor lunch. The salmon mixture can be prepared in advance, maintaining its flavor and creamy consistency when stored in the refrigerator. When assembled, the contrast between the pale pink salmon and the vibrant green lettuce creates a simple, fresh look that is often enhanced with a final squeeze of lemon or an extra sprig of dill.

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Why You’ll Love This Recipe

• Fresh, bright flavors with zero heaviness
• Quick 10-minute prep for busy days
• High protein and naturally keto-friendly
• Perfect for meal prep or packed lunches
• Cool, creamy, and ultra-satisfying
• Uses simple, accessible ingredients
• Customizable with add-ins
• No cooking required if using pre-cooked salmon

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What You’ll Need for These Zesty Dill Salmon Salad Wraps

• 1 lb cooked salmon, flaked
• 1/3 cup mayonnaise
• 1 tbsp lemon juice
• 1 tsp lemon zest
• 1 1/2 tbsp fresh dill, chopped
• 1/2 tsp garlic powder
• 1/4 tsp onion powder
• Salt and pepper to taste
• 8–10 large lettuce leaves (romaine or butter lettuce)

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Step-by-Step Preparation

1. In a bowl, combine mayonnaise, lemon juice, lemon zest, dill, garlic powder, onion powder, salt, and pepper.
2. Add flaked salmon and gently mix until coated.
3. Lay out lettuce leaves and spoon the salmon mixture into each wrap.
4. Fold or roll the leaves to form wraps.
5. Serve immediately or refrigerate for later.

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FAQ

• Can I use chicken instead of salmon?
  Yes, shredded chicken works well and keeps the same flavor profile.
• Can I make these wraps ahead of time?
  Yes, store filling separately and assemble wraps right before eating.
• Is canned salmon okay?
  Yes, it’s a great time-saver—just drain it well.
• Can I use Greek yogurt instead of mayo?
  Possible, but it won’t be fully keto and will be less rich.
• Do the wraps get soggy?
  Not if you assemble them just before serving.
• What lettuce works best?
  Romaine or butter lettuce holds shape well and stays crisp.

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Variations & Substitutions

• Add diced cucumber for extra crunch
• Use avocado for added creaminess
• Add celery for more texture
• Swap dill for parsley if preferred
• Add a splash of hot sauce for spice
• Use smoked salmon for a deeper flavor

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Serving Suggestions

• Serve with cucumber slices
• Add a side of keto coleslaw
• Pair with sparkling flavored water
• Enjoy with a small avocado on the side

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Did you make this recipe?

I’d love to hear from you — leave a comment below and tell me how it turned out, what you liked, or if you made any tweaks!

Try these next:

• Chicken Caesar Salad Wraps
• Tuna Avocado Bowl

New keto recipes are added every week — check back often for more low-carb inspiration!