Mouthwatering Buffalo Salmon Wrap

I’ll admit, I used to think buffalo sauce was only meant for chicken wings. Growing up, that’s all we ever put it on—crispy wings during game day, every single time. It wasn’t until a few years ago that I realized buffalo sauce plays really well with fish, especially salmon.

The combination sounds odd at first, I know. But here’s the thing: salmon has enough richness to stand up to that tangy, spicy kick. And when you wrap it all up in a tortilla with some cool, crunchy vegetables and a bit of gorgonzola? It just works. The heat from the buffalo sauce gets balanced out by the creamy cheese and crisp lettuce, making it the kind of lunch that actually keeps you interested with every bite.

What Kind of Salmon Should I Use?

You can choose farm-raised or wild salmon for this recipe, and both will work great in these wraps. If all you have access to is frozen salmon, don’t worry – that’ll work just fine too. Most fresh salmon at the supermarket has actually been previously frozen right off the boat anyway, so just check that it was handled properly by looking for any ice crystals or signs of freezer burn. For this recipe, you’ll want salmon with the skin on since it helps hold the fish together while cooking, but you can easily peel it off after the salmon is cooked and before assembling your wraps.

Options for Substitutions

This wrap is pretty adaptable, so here are some swaps you can make based on what you have:

• Salmon: If salmon isn’t your thing or you’re looking for a budget-friendly option, try using chicken breast or even canned tuna. Cook the chicken with the buffalo sauce the same way you would the salmon.
• Frank’s Buffalo Sauce: Any buffalo sauce brand works here, or you can make your own by mixing hot sauce with melted butter (about 2 parts hot sauce to 1 part butter).
• Gorgonzola cheese: Not a fan of blue cheese? Swap it for feta, goat cheese, or even shredded cheddar. The gorgonzola adds that classic buffalo flavor pairing, but other cheeses work fine too.
• Whole wheat tortillas: Regular flour tortillas, spinach wraps, or even large lettuce leaves for a low-carb option all work great here.
• Tahini: If you don’t have tahini for the dressing, you can use Greek yogurt or sour cream as a base instead. It’ll change the flavor slightly but still tastes good.
• Romaine lettuce: Any crunchy lettuce works – iceberg, butter lettuce, or mixed greens are all fine substitutes.

Watch Out for These Mistakes While Cooking

The biggest mistake when broiling salmon is placing it too close to the heat source, which can char the outside while leaving the inside undercooked – keep your oven rack in the middle position and watch it closely during the last few minutes of cooking.

Overcooking salmon is another common issue that leads to dry, flaky fish instead of moist pieces for your wrap, so pull it out when it’s just opaque in the center and still slightly pink, as it will continue cooking while it cools.

When making the tahini dressing, add the olive oil slowly while whisking to prevent it from separating, and if it seems too thick, thin it out with a tablespoon of water at a time.

Don’t skip letting the salmon cool completely before flaking it – warm salmon will make your tortilla soggy and cause all the fillings to slide around when you try to wrap it up.

What to Serve With Buffalo Salmon Wraps?

These wraps are pretty filling on their own, but I love serving them with a side of sweet potato fries or regular fries for that classic buffalo wing experience. A simple cucumber salad with a light vinaigrette is another great option that helps cool down the spice from the buffalo sauce. If you’re feeding a crowd, consider putting out some tortilla chips with guacamole or a veggie tray with ranch dip on the side. For a lighter option, a cup of tomato soup or a basic coleslaw works really well too.

Storage Instructions

Store Components: These wraps are best assembled fresh, but you can prep the components ahead. Keep the cooked salmon in an airtight container in the fridge for up to 3 days, and store the dressing separately in a jar for up to a week. The veggies can be prepped and stored in the fridge for 2-3 days too.

Assembled Wraps: If you need to make the wraps ahead, wrap them tightly in plastic wrap or foil and refrigerate for up to 24 hours. Just keep in mind the tortilla might get a bit soggy from the dressing, so I’d recommend packing the dressing on the side if possible and adding it right before eating.

Leftover Salmon: Got extra buffalo salmon? It’s great cold straight from the fridge on a salad or reheated gently in the microwave for about 30 seconds. You can also flake it over a grain bowl or toss it with pasta for a quick lunch the next day.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1900-2200
• Protein: 130-145 g
• Fat: 130-150 g
• Carbohydrates: 110-130 g

Ingredients

For the salmon:

• black pepper to taste
• 2 tbsp buffalo sauce (Frank’s RedHot recommended)
• 1.5 lb salmon (skin-on fillets work best)
• salt to taste

For the lemon tahini cumin dressing:

• 1/2 tsp ground cumin (freshly ground preferred)
• 1/2 cup olive oil (extra virgin for richer taste)
• 1/4 tsp onion powder
• 1.5 tbsp tahini (well-stirred before measuring)
• 1/2 tsp salt
• 1 tbsp fresh lemon juice (juice your own for best flavor)
• 1/4 tsp garlic powder
• 1/4 tsp ground black pepper

For the wraps:

• 1/4 cup crumbled gorgonzola cheese (adds tangy richness)
• 2 celery stalks (diced into 1/4-inch pieces)
• 4 to 6 whole wheat tortillas (large 10-inch)
• 1/2 cup shredded carrot (or julienned for better texture)
• romaine lettuce leaves (torn into bite-sized pieces)
• 2 tbsp sliced red onion (thinly sliced)

Step 1: Prepare the Mise en Place and Season the Salmon

• 1.5 lb salmon
• 2 tbsp buffalo sauce
• salt to taste
• black pepper to taste
• 2 celery stalks
• 1/2 cup shredded carrot
• 2 tbsp sliced red onion
• romaine lettuce leaves
• 1/4 cup crumbled gorgonzola cheese

Start by prepping all your vegetables while the broiler heats: dice the celery into 1/4-inch pieces, shred or julienne the carrot, thinly slice the red onion, tear the romaine lettuce into bite-sized pieces, and crumble the gorgonzola cheese.

Set these aside on your prep station.

While you’re working, preheat your broiler to low and line a baking sheet with parchment paper.

Pat the salmon fillets dry with paper towels, then place skin-side down on the prepared baking sheet.

Generously season both sides with salt and pepper, then brush the buffalo sauce over the top of each fillet, rubbing it in to coat evenly.

Step 2: Broil the Salmon

• salmon from Step 1

Place the seasoned salmon under the broiler on low heat for 10-12 minutes until the flesh is cooked through and flakes easily with a fork.

The salmon should be opaque throughout but still moist.

While the salmon cooks, you can proceed to the next step and prepare the dressing.

Step 3: Make the Tahini-Lemon Dressing

• 1.5 tbsp tahini
• 1/2 cup olive oil
• 1 tbsp fresh lemon juice
• 1/4 tsp onion powder
• 1/4 tsp garlic powder
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp ground black pepper

While the salmon finishes cooking, combine the tahini, olive oil, lemon juice, onion powder, garlic powder, ground cumin, salt, and black pepper in a bowl.

Whisk vigorously until the dressing is smooth and well-emulsified—the mixture should be creamy and pourable.

I like to taste as I go and adjust the lemon juice or salt if needed; the dressing should have a bright, tangy flavor that complements the richness of the salmon and the earthiness of the tahini.

Step 4: Cool and Flake the Salmon

• salmon from Step 2

Remove the salmon from the broiler and let it cool for 3-5 minutes until it’s comfortable to handle.

Using a fork, gently flake the salmon into small, bite-sized pieces, keeping the skin separate and discarding it or reserving it for stock.

I find that letting it cool just enough to handle prevents the salmon from breaking into dust while still being warm enough to fold nicely into the wraps.

Step 5: Assemble the Wraps

• 4 to 6 whole wheat tortillas
• romaine lettuce leaves from Step 1
• 2 tbsp sliced red onion from Step 1
• 1/2 cup shredded carrot from Step 1
• 2 celery stalks from Step 1
• 1/4 cup crumbled gorgonzola cheese from Step 1
• flaked salmon from Step 4
• tahini-lemon dressing from Step 3

Warm the tortillas slightly—either by wrapping them in a damp paper towel and microwaving for 30 seconds or warming them in a dry skillet for a few seconds on each side.

This makes them more pliable and easier to roll.

Lay one tortilla on a clean work surface and layer in this order: torn romaine lettuce as the base, followed by sliced red onion, shredded carrot, diced celery, and crumbled gorgonzola cheese.

Top with a generous portion of the flaked salmon from Step 4, then drizzle the tahini-lemon dressing from Step 3 over the filling.

Fold the bottom of the tortilla up over the filling, fold in the two sides, and roll tightly away from you.

Wrap each assembled wrap in parchment or foil to hold it together, or serve immediately if your filling isn’t too wet.

Mouthwatering Buffalo Salmon Wrap

Delicious Mouthwatering Buffalo Salmon Wrap recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 37 minutes mins

Servings 4 servings

Calories 2050 kcal

Ingredients

  

For the salmon:

• black pepper to taste
• 2 tbsp buffalo sauce (Frank's RedHot recommended)
• 1.5 lb salmon (skin-on fillets work best)
• salt to taste

For the lemon tahini cumin dressing:

• 1/2 tsp ground cumin (freshly ground preferred)
• 1/2 cup olive oil (extra virgin for richer taste)
• 1/4 tsp onion powder
• 1.5 tbsp tahini (well-stirred before measuring)
• 1/2 tsp salt
• 1 tbsp fresh lemon juice (juice your own for best flavor)
• 1/4 tsp garlic powder
• 1/4 tsp ground black pepper

For the wraps:

• 1/4 cup crumbled gorgonzola cheese (adds tangy richness)
• 2 celery stalks (diced into 1/4-inch pieces)
• 4 to 6 whole wheat tortillas (large 10-inch)
• 1/2 cup shredded carrot (or julienned for better texture)
• romaine lettuce leaves (torn into bite-sized pieces)
• 2 tbsp sliced red onion (thinly sliced)

Instructions

 

• Start by prepping all your vegetables while the broiler heats: dice the celery into 1/4-inch pieces, shred or julienne the carrot, thinly slice the red onion, tear the romaine lettuce into bite-sized pieces, and crumble the gorgonzola cheese. Set these aside on your prep station. While you're working, preheat your broiler to low and line a baking sheet with parchment paper. Pat the salmon fillets dry with paper towels, then place skin-side down on the prepared baking sheet. Generously season both sides with salt and pepper, then brush the buffalo sauce over the top of each fillet, rubbing it in to coat evenly.
• Place the seasoned salmon under the broiler on low heat for 10-12 minutes until the flesh is cooked through and flakes easily with a fork. The salmon should be opaque throughout but still moist. While the salmon cooks, you can proceed to the next step and prepare the dressing.
• While the salmon finishes cooking, combine the tahini, olive oil, lemon juice, onion powder, garlic powder, ground cumin, salt, and black pepper in a bowl. Whisk vigorously until the dressing is smooth and well-emulsified—the mixture should be creamy and pourable. I like to taste as I go and adjust the lemon juice or salt if needed; the dressing should have a bright, tangy flavor that complements the richness of the salmon and the earthiness of the tahini.
• Remove the salmon from the broiler and let it cool for 3-5 minutes until it's comfortable to handle. Using a fork, gently flake the salmon into small, bite-sized pieces, keeping the skin separate and discarding it or reserving it for stock. I find that letting it cool just enough to handle prevents the salmon from breaking into dust while still being warm enough to fold nicely into the wraps.
• Warm the tortillas slightly—either by wrapping them in a damp paper towel and microwaving for 30 seconds or warming them in a dry skillet for a few seconds on each side. This makes them more pliable and easier to roll. Lay one tortilla on a clean work surface and layer in this order: torn romaine lettuce as the base, followed by sliced red onion, shredded carrot, diced celery, and crumbled gorgonzola cheese. Top with a generous portion of the flaked salmon from Step 4, then drizzle the tahini-lemon dressing from Step 3 over the filling. Fold the bottom of the tortilla up over the filling, fold in the two sides, and roll tightly away from you. Wrap each assembled wrap in parchment or foil to hold it together, or serve immediately if your filling isn't too wet.