Blackened Salmon Wraps
If there’s one meal I could make on repeat all summer long, it’s these blackened salmon wraps with ranch kale salad. They’re fresh, hearty, and loaded with flavor. The smoky seasoned salmon pairs so well a crisp, lemony kale salad. Wrapped up in a soft tortilla, every bite has the perfect mix of spice, crunch, and creaminess.
The beauty of this recipe is that it feels special without requiring much effort. A quick homemade blackening seasoning transforms a simple salmon fillet into something restaurant-worthy, while the kale salad comes together in just a few minutes.
I love serving these wraps for busy weeknights because the salmon cooks in under 10 minutes, and everything can be prepped ahead of time- it’s also a great lunch to make with leftover salmon!
The kale salad even gets better as it sits, making leftovers perfect for lunch the next day. You can even customize the wraps with your favorite toppings—think sliced cucumbers, pickled onions, shredded carrots, or any veggies you like.
Ingredients you’ll need for blackened salmon wraps
- Salmon- about 1-1.2 lbs
- Spices- paprika, smoked paprika, salt, pepper, garlic powder, chipotle powder
- olive oil
For the salad:
- Shredded kale
- Avocado
- Pickled red onionx or thinly sliced red onion
- Ranch dressing- your favorite store-bought brand
- Large tortillas
- If using pickled onions, be sure to prepare those first
- Season the salmon with the spices, then grill them on a pan with olive oil until browned on both sides. Flake with a fork and top with fresh lemon juice
- Prepare the kale salad with the avocado slices, onions and ranch dressing. Mix well
- Assemble your wraps with the salad and flaked salmon
- Serve with a side of chips and fresh veggies + extra ranch for dipping!
The smoky, spicy crust on the salmon pairs beautifully with the cool, tangy ranch kale salad. It’s a meal that feels indulgent but is packed with protein, healthy fats, and plenty of greens.
I love to serve these with a side of crunchy veggies and potato chips.
Whether you’re looking for a healthy family dinner or an easy meal prep idea, these blackened salmon wraps check all the boxes. They’re simple, nourishing, and bursting with fresh, bold flavors.
Other easy lunch ideas-
Chipotle Pasta Salad
Harissa Chickpea Wraps
Greek Yogurt Pizza Dough
Blackened Salmon Wraps
Ingredients
- 4 large tortillas
Blackened Salmon
- 1.2 lbs skinless salmon
- ½ tsp each: paprika, smoked paprika, salt, pepper, garlic powder, chipotle powder
- 3 tbsp olive oil
Kale Salad
- 4 cups shredded kale
- 1 avocado sliced
- ½ cup pickled red onion or thinly sliced red onion
- ¼ cup ranch dressing plus more to dip
Pickled Red Onions
- 1 red onion thinly sliced
- 1/2 cup apple cider vinegar
- 1/4 cup hot water
- 1-2 tbsp sugar
- 1 tsp salt
Directions
- Pickled red onions: Thinly slice the red onion and add it to a large jar or container. Top it with the hot water, vinegar, sugar and salt and shake well. Let marinate for at least 20 minutes before serving. Keep leftovers refrigerated for up to 2 weeks.
- Heat a skillet on medium heat with 3 tbsp of olive oil
- Season the salmon with the spice blend, making sure to coat both sides
- Grill the salmon on medium heat for about 7-8 minutes per side, depending on the thickness of the fish
- Top with lemon juice once ready and flake apart with a fork
- While the salmon cooks, prepare the salad by massaging the kale with the ranch dressing. Mix in the red onion and avocado.
- Fill your tortilla with the salad and flaked salmon. Fold the sides over then roll your wrap. Serve with extra dressing and a side of veggies/chips
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