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Greek salmon gyros with tzatziki and pickled onions

Greek Style Salmon Gyros

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5 from 1 review

  • Author: Sarah Anzlovar, MS, RDN, LDN
  • Total Time: 1 hour 5 minutes
  • Yield: 4 wraps 1x
  • Diet: Pescatarian

Description

These Greek salmon gyros make an easy lunch or dinner that’s fresh, fast, and delicious.

Ingredients

Scale

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
  • Tzatziki
  • 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

Instructions

  1. 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.
  2. Make the tzatziki: Mix all ingredients in a bowl and set aside to let the flavors develop.
  3. 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.
  4. 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!

Notes

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!

Nutrition

  • Serving Size: 1 Wrap
  • Calories: 420
  • Sugar: 4
  • Sodium: 520
  • Fat: 17
  • Saturated Fat: 5
  • Unsaturated Fat: 11
  • Carbohydrates: 34
  • Fiber: 4
  • Protein: 32

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Find it online: https://www.sarahgoldrd.com/greek-salmon-gyros/