Dinner Recipe

May 18, 2020

Salmon Gyro

Now that the weather is starting to warm up, I’m gravitating towards fresher and lighter flavors. I’ve been loving fish lately, and this gyro sandwich is my new favorite way to enjoy salmon.

It’s bright, citrusy, a little spicy, so savory, and incredibly flavorful.

I want your sandwiches to turn out just as well as mine did, so here’s my tip:

Marinate the salmon, but please don’t marinate it for too long! Fish is fragile, and the yogurt makes it even more fragile. 1 hour is the perfect amount of time to let it marinate, but more than that would be too much.

Continuing with the theme of bright, fresh, and summery, I paired it with a tomato and cucumber salad. Oh my word – such an incredible combination!

Speaking of perfect pairings, when you think of flavors that pair perfectly with fish, what’s the first one you think of? If your mind immediately went to lemon, then we definitely think alike.

I can’t think of a better flavor to pair with salmon, so I am definitely pairing these salmon gyros with Klarbrunn’s Lemon Sparkling Water.

Klarbrunn’s Lemon Sparkling Water tastes bright, fresh, refreshing, and all around amazing.

Makes: 4 Servings



1 cup full-fat Greek yogurt

1 Tablespoon sriracha or chili garlic paste

2 Tablespoon freshly squeezed lemon juice

2 ½ Tablespoons olive oil (divided)

½ teaspoon fine sea salt

Black pepper (to taste)

4 6 ounce salmon filets (boneless and skinless)

4 pitas

Fresh feta crumbles (for topping)


1 ½ cups full-fat Greek yogurt

2 large cloves garlic (finely minced)

2 Tablespoons olive oil

½ teaspoon fine sea salt

1 – 2 Tablespoons freshly squeezed lemon juice (depending on taste preference)

½ large English cucumber (grated with excess water squeezed out; about 1cup)

2 Tablespoons fresh dill (minced)

Tomato and Cucumber Salad:

3 medium tomatoes (chopped)

½ large English cucumber (chopped)

¼ large red onion (chopped)

¼ cup fresh parsley (chopped)

1 ½ Tablespoons olive oil

¼ – ½ teaspoon fine sea salt (depending on taste preference)

Pepper (to taste)



To a large ziplock bag, add the yogurt, sriracha, lemon juice, 1 Tablespoon olive oil, salt, and pepper. Stir to combine.

Rinse and dry each salmon filet.

Add the salmon filets to the marinade bag and gently coat each filet in the yogurt marinade.

Close the bag and marinate for 1 hour in the refrigerator.

After the fish has marinated, heat a large non-stick skillet over medium-high heat.

Add 1 ½ Tablespoons olive oil to the skillet and swirl around the pan. Turn the heat down to medium, and add the salmon filets.

Immediately cover with a splatter screen, and cook for 4 minutes. Flip and cook for an additional 3 minutes or until the salmon is cooked through.


In a medium bowl, add the yogurt, garlic, olive oil, salt, and lemon juice. Stir to combine. Cover and refrigerate for at least one hour, but 24 hours is best.

Just before serving, stir in the dill and cucumber.

Tomato and Cucumber Salad:

In a medium bowl, combine all ingredients.


Heat a pita until warm.

To each pita, add tzatziki, tomato and cucumber salad, one salmon filet, and a sprinkle of fresh feta crumbles.

Roll into a wrap and serve immediately.


A splatter screen is necessary for this recipe – otherwise the yogurt marinade will splatter a lot. To avoid hot splatter, be sure to use a splatter screen.

Don’t add the dill and cucumber to the tzatziki until just before serving. If you add it too early they will overpower the flavor of the dip.