📝 About This Recipe
Experience the ultimate fusion of fresh seafood and handheld convenience with this elevated take on fast-food classics. Succulent Atlantic salmon fillets are seasoned with a smoky house rub and grilled to flaky perfection before being nestled into warm, pillowy flour tortillas. Complemented by a crisp vegetable slaw and a velvety lemon-dill aioli, these wraps offer a sophisticated, nutrient-dense alternative to traditional drive-thru fare.
🥗 Ingredients
The Salmon & Rub
- 1.5 pounds Fresh Atlantic Salmon Fillets (skin removed, cut into 1-inch thick strips)
- 2 tablespoons Extra Virgin Olive Oil
- 1 teaspoon Smoked Paprika
- 1/2 teaspoon Garlic Powder
- 1 teaspoon Kosher Salt and Black Pepper (or to taste)
Lemon-Dill Aioli
- 1/2 cup Mayonnaise (high quality or avocado oil based)
- 2 tablespoons Fresh Dill (finely chopped)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1 teaspoon Lemon Zest
- 1 teaspoon Honey (to balance acidity)
The Wrap & Fillings
- 4 pieces Large Flour Tortillas (10-inch diameter, warmed)
- 1 cup English Cucumber (thinly sliced into half-moons)
- 1/4 cup Red Onion (very thinly shaved)
- 2 cups Baby Spinach or Arugula (washed and dried)
- 1 large Avocado (sliced into wedges)
- 1/4 cup Feta Cheese (crumbled)
👨🍳 Instructions
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1
In a small mixing bowl, whisk together the mayonnaise, chopped dill, lemon juice, lemon zest, and honey until smooth. Cover and refrigerate for at least 15 minutes to allow flavors to meld.
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2
Pat the salmon strips dry with paper towels. In a small ramekin, combine the smoked paprika, garlic powder, salt, and pepper.
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3
Drizzle the salmon with olive oil and then sprinkle the spice rub evenly over all sides, pressing gently so it adheres.
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4
Preheat your grill or a cast-iron grill pan over medium-high heat. Lightly oil the grates to prevent sticking.
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5
Place the salmon strips on the grill. Cook for 3-4 minutes per side. The salmon should have visible grill marks and flake easily with a fork but remain slightly translucent in the center (medium-rare to medium).
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6
Remove the salmon from the heat and transfer to a plate. Squeeze a little extra lemon juice over them and let them rest for 2 minutes.
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7
Briefly place the flour tortillas on the grill for 15-20 seconds per side until they are warm and pliable with light char marks.
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8
Lay a warm tortilla on a clean work surface. Spread a generous tablespoon of the lemon-dill aioli down the center.
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9
Layer a handful of baby spinach, followed by 2-3 slices of cucumber and a few slivers of red onion.
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10
Place a portion of the grilled salmon on top of the vegetables. Add 2 slices of avocado and a sprinkle of feta cheese.
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11
Fold the bottom of the tortilla up over the filling, tuck in the sides, and roll tightly from the bottom to create a secure wrap.
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12
Slice the wrap diagonally in half and serve immediately while the salmon is still warm.
💡 Chef's Tips
Always pat your salmon dry before seasoning; moisture is the enemy of a good sear and will cause the fish to steam rather than grill. Don't overcook the salmon! It continues to cook for a minute after being removed from the heat. Aim for an internal temperature of 135°F (57°C). If you find red onions too pungent, soak the slices in ice water for 10 minutes before serving to mellow their bite. For a low-carb version, swap the flour tortilla for large butter lettuce leaves or a collard green wrap. To make it extra 'fast food' style, wrap the bottom half in parchment paper or foil to keep everything held together while eating on the go.
🍽️ Serving Suggestions
Serve with a side of sweet potato fries or seasoned potato wedges for a classic fast-food feel. Pair with a crisp, chilled Sauvignon Blanc or a light pilsner beer to cut through the richness of the salmon. A side of vinegar-based coleslaw provides a bright crunch that complements the creamy aioli. Serve with a small bowl of extra aioli for dipping. For a refreshing non-alcoholic pairing, try an iced green tea with a splash of peach nectar.