These Greek-style salmon gyros are a quick, easy, and delicious lunch or dinner and perfect way to boost your seafood consumption in a sustainable way.
Disclosure: I received wild Prince William Sound salmon from the Copper River and Prince William Sound Marketing Association, a fishermen funded non-profit that represents 540 independent artisan fishermen in Cordova, Alaska. All thoughts and opinions in are my own.
Did you know that it’s recommended that adults eat two to three 4-ounce servings of seafood a week? If that sounds like a lot, start by just adding one serving a week. We eat salmon most weeks because it’s accessible, affordable, and can be eaten in so many different ways.
These salmon gyros are just one of the ways to switch things up from your typical baked or grilled fish. Traditionally made with lamb or chicken, gyros are basically a rolled up sandwich with all of the fresh and beautiful flavors of Greek food. The creamy tzatziki paired with crunchy vegetables and warm pita bread are the perfect complement to salmon, so why not try this twist on the traditional? They make a great weeknight dinner and leftovers are a treat for lunch!
Health benefits of salmon and other fish
Regular fish consumption is linked to many health benefits including reduced risk of heart disease (and risk factors for heart disease), lower risk of cognitive decline (hello brain health!) and may even help with mood disorders. Fish is a regular part of the Mediterranean Diet, one of the healthiest eating patterns known around the world.
Fatty fish such as salmon is particularly beneficial because it provides omega-3’s, which offer numerous health benefits and are incredibly important for brain growth and development — so pregnant and breastfeeding ladies eat up (and kids, too).
What makes Prince William Sound salmon so special?
Prince William Sound (PWS) salmon comes from some of the world’s richest waters near Cordova, Alaska. The Prince William sound is fed by many glaciers, which contributes to the cold waters that salmon require to be healthy. The high concentration of nitrate in the waters creates an ecosystem that leads to salmon that are nutrient-dense and incredibly flavorful. You can see how different it is by the beautiful color of the fish. If you’re interested in learning more about why they are called the world’s richest waters, this blog post does a much better job than I could ever do of explaining the science behind it.
To add to it, Prince William Sound salmon are harvested sustainably and in small batches, and they are only in season for a few weeks out of the year!
If you’ve heard of Copper River Salmon, PWS salmon are harvested by many of the same fishermen and offer a lot of the same flavor and health benefits — but at a more affordable price.
Because PWS and Copper River salmon are only fished for a few weeks out of the year in the summer months, they are a special treat to get fresh. You can also find it frozen at other times of the year; flash freezing technologies help it retain all the flavor and nutrition. Find it in your local area by searching here.
How to make Greek-style salmon gyros
This is one of those recipes that looks fancy, but it is so easy to make in a few quick steps:
- Cook the salmon. bake or grill it with just a little lemon, salt, and pepper. You can even do this the night before so it’s ready to assemble.
- Make or buy the tzatziki. I prefer homemade — it’s so simple to make — but you can also use a store bought version to save time.
- Pickle the onions. This step is optional, but I do think it adds a nice bright pop of flavor and color to this sandwich.
- Slice up some cucumber and tomatoes.
- Wrap it up in either pita bread or naan and top with a little crumbled feta.
As with most of my recipes, you really can’t go wrong and you can make it your own. Want to add some greens? Arugula or micro greens would work well. You can swap the pickled onions for thinly sliced red or white onions or skip them altogether. You could serve it all on a plate without the pita if you’re not in the mood for bread or want to serve it over some rice or farro instead. Feel free to make it your own!
Did you make these Greek-style salmon gyros?
Leave a comment letting me know what you thought about it and rate it in the recipe card below! Save it to your Pinterest board so you can find it later, and don’t forget to share a picture of your creation on instagram and tag me (@sarahgoldnutrition). I love seeing what you’re up to!
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The Salmon & Gyro Fillings
- 1 lb wild salmon
- 1/2 a lemon, juiced
- 1/4 tsp salt
- Fresh ground pepper
- 4 whole wheat pitas or small naan
- Tomato slices
- Thinly sliced cucumber
- 1/4 cup crumbled feta cheese
- Optional toppings: quick pickled red onions, fresh chopped mint & dill
Easy Homemade Tzatziki
- 3/4 cup (6 oz) Greek or Icelandic yogurt (full-fat recommended)
- 1/3 cup cucumber, seeds removed and shredded or diced
- 1 Tbsp lemon juice
- 1 small garlic clove grated on a microplane or very finely minced
- 1 Tbsp fresh dill, chopped
- 1 Tbsp fresh mint, chopped
- 1/8 tsp salt
- Freshly ground pepper, to taste
Quick pickled red onions
- 1 red onion, thinly sliced
- 1/2 cup apple cider vinegar
- 1/2 cup white wine vinegar
- 2 tsp salt
- 2 Tbsp sugar
- Cook the salmon: Preheat oven to 350F. Squeeze lemon juice over salmon and season with salt and pepper. Bake until it flakes easily with a fork, about 15-18 minutes, depending on the thickness of your salmon.
- Make the tzatziki: Mix all ingredients in a bowl and set aside to let the flavors develop.
- Make the onions (if using): Heat vinegars, salt, and sugar in a small sauce pan over medium heat until it begins to simmer (about 1 minute). Stir until sugar and salt dissolve, then remove from heat. Place onions in a glass jar and pour liquid over the top. Let sit on counter for 30 minutes to pickle and cool. See notes for storage.
- Assemble the gyros: Place 1/4 of the salmon filet in a pita or naan (lay pita flat and you will wrap it, don't cut it open to fill it unless you have a very thick pita). Top with cucumbers, tomatoes, feta, tzatziki, and onions (if using). Sprinkle a little dill and mint (if using) on top. Wrap the sides of the pita up like a wrap and enjoy!
To save time you can make the tzatziki ahead and store in fridge for up to 3 days. The pickled onions can be stored in an airtight jar or container for up to 3 weeks in the fridge. Use leftovers on other sandwiches or to top salads.
The salmon can be cooked up to 24 hours in advance, but it's best enjoyed fresh!