Salmon Gyro

Servings 4


  • 1 cup Full-Fat Greek Yogurt
  • 1 tbsp. Sriracha or Chili Garlic Paste
  • 2 tbsp. Lemon Juice freshly squeezed
  • 2 ½ tbsp. Olive Oil divided
  • ½ tsp. Fine Sea Salt
  • Black Pepper to taste
  • 4 6 oz. Salmon Filets boneless and skinless
  • 4 Pitas
  • Fresh Feta Crumbles for topping


  • 1 ½ cup Full-Fat Greek yogurt
  • 2 large cloves Garlic finely minced
  • 2 tbsp. Olive Oil
  • ½ tsp. Fine Sea Salt
  • 1-2 tbsp. Lemon Juice  freshly squeezed
  • ½ large English Cucumber grated with excess water squeezed out; about 1cup)
  • 2 tbsp. 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 tbsp. Olive Oil
  • ¼-½ tsp. 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.