Best 4 Grilled Salmon Greek Pitas Recipes

# Grilled Salmon Greek Pitas: A Mediterranean Delight

Indulge in the tantalizing flavors of the Mediterranean with our Grilled Salmon Greek Pitas. This dish offers a delightful combination of succulent grilled salmon, crisp pita bread, and a vibrant array of Greek-inspired ingredients. The salmon is seasoned with a blend of aromatic herbs, spices, and citrus, then grilled to perfection, resulting in a tender, flaky texture. Nestled within warm pita pockets, the grilled salmon is complemented by a refreshing tzatziki sauce, tangy Kalamata olives, crisp cucumber, juicy tomatoes, and a sprinkle of crumbled feta cheese. Each bite offers a burst of flavors and textures, transporting you to the sun-kissed shores of Greece. Whether you're seeking a light lunch, a flavorful dinner, or an impressive appetizer, our Grilled Salmon Greek Pitas are sure to satisfy your cravings. Ready to embark on this culinary journey? Let's dive into the detailed recipes and discover the secrets behind this irresistible dish.

Check out the recipes below so you can choose the best recipe for yourself!

GRILLED SALMON GYROS

Grilled Salmon Gyros image

Provided by Guy Fieri

Time 1h5m

Yield 6 servings

Number Of Ingredients 30

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

Steps:

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

Nutrition Facts : Calories 429 calorie, Fat 19 grams, SaturatedFat 5 grams, Cholesterol 69 milligrams, Sodium 683 milligrams, Carbohydrate 33 grams, Fiber 3 grams, Protein 30 grams, Sugar 6 grams

GREEK GRILLED SALMON WITH VEGGIES

Greek Grilled Salmon with Veggies image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 small zucchini, trimmed and quartered lengthwise
3/4 red bell pepper, quartered
3/4 green bell pepper, quartered
1/2 bunch asparagus, ends trimmed
2 tablespoons olive oil
3/4 cup store-bought Greek vinaigrette
1/2 yellow onion, sliced into thick half-moons
Four 6-ounce skinless salmon fillets
1/2 cup crumbled feta
1/4 cup kalamata olives, roughly chopped
2 tablespoons chopped fresh parsley

Steps:

Preheat a grill or grill pan over medium-high heat.
Put the zucchini, bell peppers and asparagus in a large bowl and toss with a scant 1 tablespoon of the olive oil and scant 1/4 cup of the vinaigrette, making sure everything is nice and coated. Transfer the coated veggies to the grill. Add the onions directly to the grill and give them a good brush with the vinaigrette and olive oil mixture. Grill, turning the veggies every 2 minutes, until tender and well-marked, about 8 minutes. Remove to a serving platter.
Pat the salmon dry with a paper towel. Reserve 2 tablespoons of the vinaigrette for serving, then brush the salmon on each side with 1/2 tablespoon of the remaining vinaigrette; drizzle on both sides with the remaining olive oil. Grill the salmon for 2 minutes, then rotate 45 degrees and cook for another 2 minutes. After 4 minutes total, flip the salmon and grill on the other side for 2 minutes, then rotate and cook for 2 minutes more. Brush with some of the remaining vinaigrette while cooking if needed.
Transfer the salmon to the serving platter with the vegetables. Drizzle everything with the reserved vinaigrette. Sprinkle over the feta, olives, and parsley. Serve immediately.

GRILLED SALMON GREEK PITAS

Grilled Salmon Greek Pitas image

Tuck grilled salmon, lettuce, and onion inside a pita, and pair with a yogurt dip for a refreshing summertime lunch.

Provided by Reynolds Kitchens(R)

Categories Trusted Brands: Recipes and Tips Reynolds®

Time 34m

Yield 6

Number Of Ingredients 13

Ingredients

1 (1 pound) fresh or frozen skinless salmon fillet
Reynolds Wrap® Heavy Duty Aluminum Foil
1 small red onion, thinly sliced
1 tablespoon olive oil
¼ teaspoon salt
¼ teaspoon ground black pepper
1 lemon, thinly sliced
6 Greek pita flatbreads
2 cups chopped romaine lettuce
1 cup fresh cherry or grape tomatoes, quartered
1 (5.3 ounce) container plain Greek yogurt
1 tablespoon snipped fresh basil
1 tablespoon snipped fresh dill weed

Steps:

Thaw fish if frozen. Rinse and pat dry with paper towels. Preheat grill to medium-high.
Tear off an 18x18-inch sheet of Reynolds Wrap® Heavy Duty Aluminum Foil. Place onion in the center of the sheet. Top with salmon. Drizzle with the olive oil and sprinkle with the salt and black pepper. Top with lemon slices. Bring up foil sides. Double-fold top and ends to seal packet, leaving room for heat circulation inside.
Stack flatbreads; wrap tightly in heavy duty aluminum foil.
Grill salmon packet over medium-high heat in covered grill 12 to 14 minutes or until fish begins to flake when tested with a fork and vegetables are tender.
Add the flatbread packet to the grill for the last 5 minutes of cooking to warm through, turning once. Remove all from grill.
Open packets carefully by cutting along top folds with a sharp knife, allowing steam to escape. Then open top of foil. Discard lemon slices. Use two forks to pull the salmon apart into chunks.
Assemble sandwiches by topping pita with the salmon, onions, lettuce, and tomatoes. Fold in half to serve. In a small bowl, mix together the yogurt, basil, and dill. Serve over pita sandwiches.

Nutrition Facts : Calories 344.1 calories, Carbohydrate 33.7 g, Cholesterol 50 mg, Fat 13.7 g, Fiber 2.9 g, Protein 21.9 g, SaturatedFat 3.3 g, Sodium 430.2 mg, Sugar 2.3 g

GRILLED SALMON PITA SANDWICHES

Grilled Salmon Pita Sandwiches image

When cooking fish, I like to season simply and focus on the cooking method to yield moist and delicious results with flavor that speaks for itself. This recipe focuses on that, using lots of lemon zest to enhance the fresh flavor of salmon. Served on grilled pita brushed with garlic butter and topped with a crunchy Asian-inspired broccoli and carrot slaw, I hope it becomes one your favorite fish sandwiches.

Provided by Food Network

Categories main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 19

Ingredients

2 tablespoons vegetable oil
2 teaspoons lemon zest (about 4 lemons)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 pounds center-cut skinless salmon fillet, cut into 1 1/2-inch cubes
1/3 cup mayonnaise
2 tablespoons orange juice
1 tablespoon unseasoned rice vinegar
1 tablespoon gochujang
2 teaspoons toasted sesame oil
1 teaspoon kosher salt
1 1/2 cups julienned carrots (from about 1 large carrot)
1 1/2 cups thinly sliced broccoli florets (from about 5 ounces)
3 scallions, thinly sliced on the bias
1 tablespoon toasted sesame seeds
4 tablespoons unsalted butter
2 garlic cloves, grated or minced
4 to 6 pitas
1 lemon, cut into wedges, for serving

Steps:

For the salmon: Combine the oil, lemon zest, salt and pepper in a large bowl. Add the salmon cubes and toss to coat. Marinate at room temperature for 15 to 20 minutes.
To make the slaw: Whisk the mayonnaise, orange juice, vinegar, gochujang, sesame oil and salt together in a medium bowl. Add the carrots, broccoli, scallions and sesame seeds and toss to combine. Set aside while you grill the salmon, or refrigerate the slaw for up to 3 hours before serving.
Preheat a grill pan over medium heat. Divide the salmon between 4 to 6 metal skewers (or wooden skewers soaked in water for 1 hour). Place the skewers on the pan and grill, turning to get grill marks on all four sides, until the salmon is cooked to the desired doneness, about 6 minutes for medium-rare salmon. Transfer to a plate and let rest a few minutes.
For the pitas: Place the butter and garlic in a small microwave-safe bowl and microwave until the butter is melted and the garlic becomes very fragrant, about 30 seconds. Brush the pitas with the garlic butter and place on the grill pan until lightly toasted and warmed through, about 1 minute per side.
Place a pita on a plate, top with the broccoli slaw and then the grilled salmon from 1 skewer. Serve immediately with lemon wedges.

Tips:

Choose the right salmon. Look for a wild-caught salmon filet that is skinless and boneless. If you can't find wild-caught salmon, farm-raised salmon is also a good option.
Marinate the salmon. Marinating the salmon in a mixture of olive oil, lemon juice, herbs, and spices will help to add flavor and keep the salmon moist while grilling.
Grill the salmon over medium heat. This will help to prevent the salmon from overcooking and becoming dry.
Cook the salmon until it is cooked through. The salmon is cooked through when it is opaque and flakes easily with a fork.
Serve the salmon immediately. Grilled salmon is best served immediately with your favorite sides, such as roasted vegetables, rice, or quinoa.

Conclusion:

Grilled salmon is a delicious and healthy meal that is perfect for any occasion. It is easy to make and can be served with a variety of sides. Whether you are looking for a quick and easy weeknight meal or a special dish for a dinner party, grilled salmon is a great option.