Recipe courtesy of Guy Fieri
Save Recipe Print
Total:
1 hr 5 min
Prep:
25 min
Inactive:
30 min
Cook:
10 min
Yield:
6 servings
Level:
Easy

Nutrition Info

Healthy
Total:
1 hr 5 min
Prep:
25 min
Inactive:
30 min
Cook:
10 min
Yield:
6 servings
Level:
Easy

Nutrition Info

Healthy

Ingredients

Salmon marinade:
Tomatoes and Onions:
Cucumber Dill Sauce:

Directions

Watch how to make this recipe.

Salmon marinade:

Combine all of the marinade ingredients in a resealable plastic bag. Add the salmon, seal the bag and refrigerate for at least 30 minutes, or up to 1 hour.

Preheat the grill if using outdoors, or preheat indoor stovetop grill pan over medium-low heat.

Remove salmon from the marinade and grill until cooked through, about 3 to 4 minutes per side. Remove from the grill to a plate and keep warm.

Put the pita bread on grill to heat through.

Serve by cutting pitas in half, filling them with salmon, and topping them with the tomato mixture and the cucumber dill sauce. Add iceberg lettuce, if desired, and serve.

Tomatoes and Onions:

Combine all of the ingredients in a large bowl and set aside until ready to assemble the gyros.

Cucumber Dill Sauce:

Combine all of the ingredients in a small bowl. Cover and refrigerate until ready to serve, at least 30 minutes, or up to 12 hours.

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