1. Place salmon fillet in a shallow dish and pour 1/4 cup teriyaki sauce over it. Marinate for 30 minutes, flipping once halfway through.
2. Preheat your grill to medium-high heat and oil the grates generously to prevent sticking.
3. Remove salmon from marinade and pat dry with paper towels for better searing.
4. Grill salmon for 4-5 minutes per side, until it flakes easily but is still slightly pink in center.
5. Transfer salmon to a plate and let rest for 5 minutes, then flake into bite-sized chunks.
6. Warm tortillas on the grill for 30 seconds per side until pliable and slightly charred.
7. Lay each tortilla flat and layer with cabbage, cucumber slices, flaked salmon, and chopped scallions.
8. Drizzle with remaining teriyaki sauce, sprinkle with sesame seeds, and squeeze lime juice over filling.
9. Roll tightly from bottom, tucking in sides as you go, then slice in half diagonally.
10. Serve immediately with extra lime wedges and teriyaki sauce on the side.

Nutrition Information (Per Wrap):

• Calories: 355
• Carbohydrates: 32g
• Protein: 28g
• Fat: 14g
• Fiber: 3g
• Sodium: 680mg
• Omega-3 fatty acids: 1.8g
• Vitamin C: 25% DV (from cabbage and lime)

Salmon provides heart-healthy omega-3s and complete protein, while vegetables add fiber and essential vitamins

Notes:

• Don’t skip the marinating time—it makes a huge difference in flavor
• Pat salmon dry before grilling for better searing and less sticking
• Check salmon doneness by gently flaking with a fork—it should be slightly pink inside
• Oil your grill grates well—salmon loves to stick
• Warm tortillas make rolling much easier and add great flavor

Storage Tips:

• Grilled salmon keeps in fridge for 2 days and tastes great cold in wraps
• Store prepped vegetables separately to maintain crispness
• Don’t assemble wraps until ready to eat—tortillas will get soggy
• Leftover salmon makes excellent salad topping or rice bowl protein

Serving Suggestions:

• Light Lunch: With a side of edamame or miso soup
• Hearty Meal: Alongside sesame cucumber salad or Asian slaw
• Party Food: Cut into smaller pinwheels for appetizers
• Picnic Perfect: Pack components separately and assemble on-site

Mix It Up (Recipe Variations):

• Spicy Salmon Wraps: Add sriracha mayo or wasabi to the teriyaki sauce
• Rainbow Salmon Wraps: Include julienned carrots and bell peppers for extra color
• Low-Carb Version: Use large butter lettuce leaves instead of tortillas
• Asian Fusion Wraps: Add sliced avocado and pickled ginger for sushi-inspired flavors

What Makes This Recipe Special:

This recipe elevates simple ingredients by using traditional Japanese teriyaki grilling techniques that caramelize the sauce while keeping the salmon moist and flaky. The combination of warm, smoky salmon with cool, crisp vegetables creates perfect textural contrast, while the lime juice brightens all the flavors and balances the sweet-savory teriyaki glaze.