Grilled Salmon Gyros Recipe

Name: Grilled Salmon Gyros
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon chopped oregano leaves; 1 1/2 teaspoons garlic paste (1 large clove with pinch kosher salt, mashed into paste); 1/2 teaspoon freshly cracked black pepper; 1 1/2 tablespoons grapeseed oil; 1/4 teaspoon hot pepper flakes; 1/2 teaspoon grated lemon zest; 2 tablespoons freshly squeezed lemon juice; 4 (6-ounce) fresh skinless salmon fillets, (wild preferred); 4 pita breads; Tomatoes and Onions, recipe follows; Cucumber Dill Sauce, recipe follows; 1 cup shredded iceberg lettuce, optional; 3 cups seeded and diced tomatoes; 3/4 cup quartered and thinly sliced red onion; 1 teaspoon garlic paste (1 large clove with pinch kosher salt, mashed into paste); 1 teaspoon white balsamic vinegar; 1/2 teaspoon grated lemon zest; 2 tablespoons fresh lemon juice; 1 teaspoon chopped oregano leaves; 1/2 teaspoon freshly cracked black pepper; 1/2 teaspoon kosher salt; 1 1/2 tablespoons grapeseed oil; 1 cup Greek yogurt; 1 1/2 cups peeled, seeded, finely diced English cucumber; 1 1/2 tablespoons chopped fresh dill; 1 1/2 tablespoons minced garlic; 1 teaspoon grated lemon zest; 1 tablespoon fresh lemon juice; 1/2 teaspoon freshly cracked black pepper; 1/2 teaspoon kosher salt

Servings: persons

1 teaspoon chopped oregano leaves
1 1/2 teaspoons garlic paste (1 large clove with pinch kosher salt, mashed into paste)
1/2 teaspoon freshly cracked black pepper
1 1/2 tablespoons grapeseed oil
1/4 teaspoon hot pepper flakes
1/2 teaspoon grated lemon zest
2 tablespoons freshly squeezed lemon juice
4 (6-ounce) fresh skinless salmon fillets, (wild preferred)
4 pita breads
Tomatoes and Onions, recipe follows
Cucumber Dill Sauce, recipe follows
1 cup shredded iceberg lettuce, optional
3 cups seeded and diced tomatoes
3/4 cup quartered and thinly sliced red onion
1 teaspoon garlic paste (1 large clove with pinch kosher salt, mashed into paste)
1 teaspoon white balsamic vinegar
1/2 teaspoon grated lemon zest
2 tablespoons fresh lemon juice
1 teaspoon chopped oregano leaves
1/2 teaspoon freshly cracked black pepper
1/2 teaspoon kosher salt
1 1/2 tablespoons grapeseed oil
1 cup Greek yogurt
1 1/2 cups peeled, seeded, finely diced English cucumber
1 1/2 tablespoons chopped fresh dill
1 1/2 tablespoons minced garlic
1 teaspoon grated lemon zest
1 tablespoon fresh lemon juice
1/2 teaspoon freshly cracked black pepper
1/2 teaspoon kosher salt

1
Combine all of the marinade ingredients in a resealable plastic bag.
2
Add the salmon, seal the bag and refrigerate for at least 30 minutes, or up to 1 hour.
3
Preheat the grill if using outdoors, or preheat indoor stovetop grill pan over medium-low heat.
4
Remove salmon from the marinade and grill until cooked through, about 3 to 4 minutes per side.
5
Remove from the grill to a plate and keep warm.
6
Put the pita bread on grill to heat through.
7
Serve by cutting pitas in half, filling them with salmon, and topping them with the tomato mixture and the cucumber dill sauce.
8
Add iceberg lettuce, if desired, and serve.
9
Combine all of the ingredients in a large bowl and set aside until ready to assemble the gyros.
10
Combine all of the ingredients in a small bowl.
11
Cover and refrigerate until ready to serve, at least 30 minutes, or up to 12 hours.

366

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 30 ingredients. The key ingredients include: 1 teaspoon chopped oregano leaves, 1 1/2 teaspoons garlic paste (1 large clove with pinch kosher salt, mashed into paste), 1/2 teaspoon freshly cracked black pepper, 1 1/2 tablespoons grapeseed oil, and more.

Yes, Grilled Salmon Gyros falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Salmon Gyros

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