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Salmon Gyros

Let’s begin by gathering our ingredients for Salmon Gyros:

Ingredients:
king salmon fillets
salt and pepper
olive oil
pita pockets
baby spinach
tomatoes
lemon
2 cups Greek yogurt
1 cup crumbled feta
1 cucumber, grated
1 teaspoon oregano
1/2 teaspoon garlic powder
1/2 teaspoon onion powder

In a medium bowl, combine 2 cups Greek yogurt, 1 cup feta, 1 grated cucumber, 1 teaspoon oregano, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, salt, and pepper, to taste. Cover and place in the refrigerator for at least 1 hour.

Preheat oven to broil. Line a baking sheet with parchment paper. Place skinned salmon onto prepared baking sheet. Drizzle with olive oil; season with salt and pepper, to taste.

Broil until pink, about 5 minutes. Gently flip and broil until the fish flakes easily with a fork, about 5 minutes. WARNING: do not put pan too close to broiler. Parchment paper may ignite.

Let cool for 5 minutes before flaking into 1/2-inch pieces.

To assemble the gyro, stuff pita halves with salmon, spinach, tomatoes, and Cucumber Feta Greek Yogurt Dip. Serve immediately with lemon wedges, if desired.   Plate to serve, enjoy!

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If you try the recipe, please leave your comments below.  We’d love to hear how it turns out. If you’d like to submit a recipe to be considered for recipe of the week, please send your recipe to andrew.pooch@anglingunlimited.com.

[schema type=”recipe” name=”Salmon Gyros” description=”Recipe of the week: Broil wild-caught Alaskan salmon, flake into a pita, and top with homemade Cucumber Feta Greek yogurt dip to create these delicious Salmon Gyros.” ingrt_1=”king salmon fillets” ingrt_2=”salt and pepper” ingrt_3=”olive oil” ingrt_4=”pita pockets” ingrt_5=”baby spinach” ingrt_6=”tomatoes” ingrt_7=”lemon ” ingrt_8=”2 cups Greek yogurt” ingrt_9=”1 cup crumbled feta” ingrt_10=”1 cucumber, grated” ingrt_11=”1 teaspoon oregano” ingrt_12=”1/2 teaspoon garlic powder” ingrt_13=”1/2 teaspoon onion powder” ingrt_14=”” instructions=”In a medium bowl, combine 2 cups Greek yogurt, 1 cup feta, 1 grated cucumber, 1 teaspoon oregano, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, salt, and pepper, to taste. Cover and place in the refrigerator for at least 1 hour. Preheat oven to broil. Line a baking sheet with parchment paper. Place skinned salmon onto prepared baking sheet. Drizzle with olive oil; season with salt and pepper, to taste. Broil until pink, about 5 minutes. Gently flip and broil until the fish flakes easily with a fork, about 5 minutes. Let cool for 5 minutes before flaking into 1/2-inch pieces. To assemble the gyro, stuff pita halves with salmon, spinach, tomatoes, and Cucumber Feta Greek Yogurt Dip. Serve immediately with lemon wedges, if desired. Plate to serve, enjoy!” ]

 

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