Recipe Summary

30 mins
1 hr
4 mins
1 hr 34 mins
4 sandwiches


Ingredient Checklist


Instructions Checklist
  • Thaw fish, if frozen. Rinse fish; pat dry. Place fish in a resealable plastic bag set in a shallow dish.

For marinade:
  • In a small bowl, combine lemon juice, shallots, oil, dill, garlic, salt, and pepper. Pour over fish in bag. Seal bag. Marinate in the refrigerator for up to 1 hour, turning the bag occasionally. Remove salmon from marinade, reserving marinade.

For a charcoal grill:
  • Grill fish on the well-greased grill rack of an uncovered grill directly over medium coals for 4 to 6 minutes per 1/2-inch thickness of fish or until fish flakes easily when tested with a fork, brushing with reserved marinade and gently turning halfway through grilling. (Discard any remaining marinade.) (For a gas grill: Preheat grill. Reduce heat to medium. Place fish on grill rack over heat. Cover and grill as above.)

  • Transfer fish to a cutting board. Using a fork, flake fish into bite-size pieces.

  • Spread Garlic-Lemon Mayonnaise on each tortilla. Top with lettuce and salmon pieces. Roll up; secure with toothpicks, if necessary. If you like, serve with lemon wedges.

Nutrition Facts

583 calories; fat 43g; cholesterol 69mg; saturated fat 8g; carbohydrates 23g; mono fat 13g; poly fat 15g; insoluble fiber 2g; sugars 2g; protein 27g; vitamin a 2235.2IU; vitamin c 26.6mg; thiamin 0.4mg; riboflavin 0.3mg; niacin equivalents 11.1mg; vitamin b6 0.9mg; folate 104.8mcg; vitamin b12 3.7mcg; sodium 619mg; potassium 622mg; calcium 70.7mg; iron 2mg.