Best 5 Salmon Salad Pitas Recipes

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Dive into the delectable world of salmon salad pitas, a symphony of flavors and textures that will tantalize your taste buds. Picture succulent flakes of salmon, tender and juicy, enveloped in a creamy and tangy dressing, nestled between warm and fluffy pita bread. This culinary journey takes you through a variety of recipes, each offering a unique twist on the classic combination. From the simplicity of the traditional salmon salad pita to the zesty kick of the spicy salmon salad pita, there's something to satisfy every palate. Whether you're a fan of crunchy vegetables, creamy avocado, or a burst of citrus, these recipes have it all. Get ready to embark on a taste adventure that will leave you craving more.

Let's cook with our recipes!

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

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

SALMON SALAD PITA POCKETS



Salmon Salad Pita Pockets image

Make and share this Salmon Salad Pita Pockets recipe from Food.com.

Provided by Derf2440

Categories     Lunch/Snacks

Time 10m

Yield 4 serving(s)

Number Of Ingredients 10

2 (7 1/4 ounce) cans salmon, drained
2 tablespoons light mayonnaise
2 tablespoons light sour cream
4 teaspoons chopped fresh dill or 1/4 teaspoon dried dill weed
1 tablespoon lemon juice
1 pinch cayenne pepper
2 pita breads
4 lettuce leaves
1 (3 inch) English cucumbers, sliced
1 cup alfalfa sprout (optional)

Steps:

  • In bowl, stir together, salmon, mayonnaise, sour cream, dill, lemon juice and pepper Cut each pita in half and open to form pocket, line with 1 lettuce leaf and stuff with in a quarter of the salmon mixture, cucumber and sprouts, if using.

SMOKED SALMON (OR TROUT) SALAD IN PITA POCKETS



Smoked Salmon (Or Trout) Salad in Pita Pockets image

This great no-cook recipe from the *Best Seafood Recipes* cookbook of the Australian Women's Weekly cookbook series is packed w/flavor + texture & perfect for a light lunch, patio party fare & to-go occasions (Time includes 15 min to shred, grate & chop ingredients). *Enjoy*

Provided by twissis

Categories     Lunch/Snacks

Time 20m

Yield 6 2 Pita Pocket Sandwiches, 6 serving(s)

Number Of Ingredients 8

12 ounces smoked salmon (or trout)
3 cups bibb lettuce (or iceberg variety, shredded)
6 ounces alfalfa sprouts
1 medium carrot (grated)
3 green onions (finely chopped)
6 marinated artichokes (jar variety in pieces, chopped)
6 pita pockets (sml size)
1/4 cup mayonnaise

Steps:

  • Remove any skin or bones from salmon (or trout) & flake or chop the flesh.
  • Combine salmon (or trout) w/lettuce, sprouts, carrot, shallots & artichokes in a lrg bowl.
  • Cut pita pockets in half, spread ea half w/1 tsp mayo & stuff w/equal amts of the salmon (or trout) mixture. Done!
  • NOTE: Salmon (or trout) mixture can be made several hrs b4 filling pita pockets & kept stored in refrigerator (covered).

SALMON PITAS WITH CELERY HEART SALAD



Salmon Pitas with Celery Heart Salad image

Think outside the box - the lunch box that is! Serve this for a quick, easy & nutritious dinner with leftovers for tomorrow's lunch. It can be plastic wrapped & refrigerated for 24 hours!

Provided by CountryLady

Categories     Lunch/Snacks

Time 10m

Yield 6 serving(s)

Number Of Ingredients 12

2 tablespoons chopped fresh dill
2 tablespoons lemon juice
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
1 head celery
1/2 cup thinly sliced radish
1/2 cup thinly sliced red onion
1/4 cup light sour cream
2 (7 1/2 ounce) cans salmon, drained
4 leaves lettuce
4 whole wheta Greek pita breads or 4 tortillas

Steps:

  • Whisk together 1 tbsp each of the dill& lemon juice, the olive oil and half each of the salt& pepper in a large bowl; set aside.
  • Remove tougher outer stalks (keep for another use) of the celery to leave the 2 inch heart; trim the bottom& tops from the heart& keep the 5 inch base.
  • Cut the stalk lengthwise into paper thin slices, then cut slices cross wise into thirds.
  • Add celery pieces, radishes& onions to the oil mixture; toss to coat.
  • In a separate bowl, combine sour cream& remaining dill, lemon juice, salt& pepper; Add salmon, flaking with a fork.
  • Layer lettuce, celery mixture& salmon mixture in pitas (or in tortillas& roll up).

Nutrition Facts : Calories 245.5, Fat 6.4, SaturatedFat 1.4, Cholesterol 40.2, Sodium 434.9, Carbohydrate 27.6, Fiber 2.6, Sugar 2.9, Protein 18.9

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

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:

  • For the best flavor, use fresh, high-quality salmon. If you don't have fresh salmon, you can use canned or smoked salmon instead. Just be sure to adjust the seasoning accordingly.
  • To make the salmon salad ahead of time, simply cook the salmon and let it cool completely. Then, mix the salmon with the mayonnaise, celery, onion, and dill. Store the salad in an airtight container in the refrigerator for up to 3 days.
  • If you don't have pita bread, you can use other types of bread, such as tortillas, wraps, or even lettuce leaves.
  • To make the salad more substantial, add some cooked quinoa, rice, or barley.
  • For a healthier version of the salad, use Greek yogurt instead of mayonnaise.
  • Serve the salad with your favorite toppings, such as sliced avocado, tomatoes, cucumbers, or sprouts.

Conclusion:

Salmon salad pitas are a delicious and easy-to-make lunch or dinner option. They're perfect for a quick and healthy meal on the go. With a few simple ingredients and a little bit of time, you can create a flavorful and satisfying meal that the whole family will enjoy. So next time you're looking for a quick and easy meal, give salmon salad pitas a try!

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