Craving a hot lunch that packs a punch of flavor? This Salmon Wrap is hearty and delicious, packed with tons of flavor from a quick Greek yogurt sauce and fresh veggies that perfectly complement the garlic roasted salmon.
In this recipe you will learn how to make quick roasted garlic salmon and how to whip up a harmonious 3-ingredient Greek-yogurt-based sauce to create this delicious wrap recipe. Plus, you’ll learn my best techniques for how to roll a wrap!
Salmon Wrap Ingredients
Here’s everything you need:
- Salmon. I used fresh salmon. If you’re using frozen salmon, make sure to allow it to thaw overnight in the refrigerator or add it to a bag and submerge the bag in room temperature water for about 45 minutes to defrost before using it. Both skinless or skin-on works.
- Salt & pepper.
- Olive oil.
- Greek yogurt.
- Old Bay seasoning.
- Red onion.
- Greens of choice. Like arugula (that’s my go-to!), spinach, spring mix, watercress, lettuce, etc.
Farm-raised salmon (the main type of salmon consumers) can harm the environment in a number of ways.
Antibiotics given to the salmon can end up polluting the water surrounding the salmon farms. Moreover, over catching smaller fish to meet the demand for feeding the farmed salmon can also be detrimental to other fish populations.
On the other hand, catching wild salmon has its own unique set of problems, including bycatch (inadvertently catching other animals and species of fish), a phenomenon referred to as bycatch.
Plus, access to and affordability of wild-caught salmon is a huge issue.
So, with that, what eco-conscious options do we have when it comes to sourcing salmon?
If you are U.S. based, the best options are buying wild-caught Alaskan salmon or sustainably farmed salmon.
Green tip: Look for Marine Stewardship Council and Friend of the Sea labels on your fish to ensure they were harvested sustainably.
How to Make a Roasted Salmon Wrap with Greek Yogurt Sauce
Pat Your Salmon Dry for the Best Texture
Patting the salmon dry will remove excess moisture and leave you with an overall better-textured salmon. This patting technique, which I also use in this Cajun Salmon and Grits recipe, avoids mushy fish.
While I usually use reusable kitchen cloths, I recommend disposable paper towel for patting dry any meat, including fish. If you’re looking for a more sustainable option that’s still absorptive, try these bamboo paper towels.
Pat the salmon lightly on both sides. Then, dispose of the paper towel and wash your hands.
How to Roast Salmon with Garlic
Preheat your oven to 400°F. Place your salmon on a baking sheet skin side down. If you’re using skinless salmon (I did in the wrap pictured!), then line your pan with parchment paper.
Peel and mince the garlic and spread it in an even layer on top of the salmon. Then, pour the olive oil over the garlic and sprinkle on the salt and pepper.
Roast the salmon on the top rack of the oven for about 12-15 minutes, or until the internal temperature of the salmon reaches 125-145°F. While the FDA recommends an internal temperature of 145°F for safe consumption, many chefs recommend 125°F for the best texture.
Use your discretion based on the quality of the salmon which temperature you are comfortable with, but anything over 145°F will likely start to get dry.
How to Make a Greek Yogurt Sauce for Salmon
While the salmon is cooking, whip up your sauce. I absolutely love using Greek Yogurt as a light, creamy, and tangy base for sauce. It’s especially delicious with salmon, like in this wrap or in these Salmon Tacos with Greek Yogurt Sauce.
It’s as easy as adding the yogurt, lemon juice, and Old Bay seasoning to a bowl and whisking it together with a fork. Set it aside and slice your red onion and tomatoes.
How to Assemble Your Salmon Wrap
Grab your wrap of choice (I used a spinach wrap) and lay it flat on a plate. Spread your sauce across the center and add your sliced tomato and red onion.
Then, add your greens and your roasted garlic salmon.
To roll up your wrap, rotate your plate so the fillings are laid out horizontally in front of you. Then, fold both sides of the wrap over the fillings with two hands.
Finally, fold the side of the wrap closest to you over the fillings and continue to roll away from you until your left with a neat wrap.
Serving Your Hot Salmon Wrap
This Salmon and Vegetable Wrap is a great option for both lunch and dinner. It can be served with a number of different sides, including:
- Fresh fruit or vegetables.
- Chips, pretzels, or crackers.
- Baked Old Bay French Fries with Quick Aioli.
- Fresh salad like this Strawberry Goat Cheese Salad.
- Pasta salad like this Orzo Pesto Salad.
How to Store, Reheat, or Make this Ahead of Time
This wrap is undoubtedly best when it’s made fresh, because of the combination of the hot roasted salmon with the crisp refreshing fillings. However, if you have leftovers, you can absolutely save them!
If you do want to prep ahead of time, you can make the salmon ahead and pre-slice your veggies, and then reheat the salmon and assemble the wrap when you’re ready to eat.
This wrap can also be enjoyed cold within 24 hours! You can make it the night before or morning of enjoying this for lunch.
Wrap your salmon wrap leftovers in aluminum foil and place it in the refrigerator where it will stay fresh for about 3 days.
To reheat, preheat your oven to 350°F and place the wrap, still in the aluminum foil, in the oven for 8-10 minutes until the salmon is thoroughly reheated.
Green tip: Of the billions of tons of food wasted annually, 50% of food waste happens at home. Reduce your contribution to food waste by properly storing and consuming leftovers.
Why this Roasted Salmon Wrap is a Great Lunch or Dinner Option
- The combination of the garlic salmon with the creamy, zesty, Old Bay Greek Yogurt sauce and complementary fresh veggies culminates into a flavor explosion!
- The hot salmon makes this wrap filling, hearty, and energizing.
Roasted Salmon Wrap with Greek Yogurt SaucePIN Print RATE
- Paper Towel
- 5 ounces salmon
- 1 clove garlic
- 1 tablespoon olive oil
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 2 tablespoons Greek yogurt
- 2 teaspoons lemon juice
- ½ teaspoon Old Bay Seasoning
- 1 large tortilla or wrap of choice
- ¼ large red onion
- ½ small tomato
- ¼ cup greens of choice (I used arugula)
- Preheat your oven to 400°F.
- Use a paper towel to pat dry your salmon (consider these bamboo paper towels for a more sustainable option!) and peel and mince your garlic.
- Roast the salmon on the top rack of the oven for about 12-15 minutes, or until the internal temperature reaches 125-145°F.
- Meanwhile, make your Greek Yogurt Sauce in a small bowl by whisking together Greek yogurt, lemon juice, and Old Bay Seasoning. Peel and slice the red onion and wash and slice your tomato.
- Lay your tortilla or wrap flat on a plate and layer on sauce, red onion, tomato, greens, and cooked salmon.
- To roll your wrap, rotate your plate so the fillings are horizontal, reaching from one side to the other. Then, fold the sides of the wrap over the fillings with two hands.
- Lastly, fold the side of the wrap closest to you over the fillings. Continue to roll away from you until your left with a tidy wrap. Enjoy hot!
- Make this your own by switching up the veggies in this wrap to help clean out the fridge or tailor it to your taste!
- If you want to add a little spice, try adding some Buffalo sauce or hot sauce to the Greek Yogurt sauce.
- For more meatless lunch ideas, check out these recipes for lunch