Grilled Salmon Pita Sandwiches

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Salmon:

2 tablespoons vegetable oil

2 teaspoons lemon zest (about 4 lemons)  

2 teaspoons kosher salt  

1 teaspoon freshly ground black pepper  

2 pounds center-cut skinless salmon fillet, cut into 1 1/2-inch cubes

Slaw:

1/3 cup mayonnaise

2 tablespoons orange juice  

1 tablespoon unseasoned rice vinegar 

1 tablespoon gochujang 

1 tablespoon toasted sesame seeds

2 teaspoons toasted sesame oil  

1 teaspoon kosher salt  

1 1/2 cups julienned carrots (from about 1 large carrot) 

1 1/2 cups thinly sliced broccoli florets (from about 5 ounces) 

3 scallions, thinly sliced on the bias  

Pitas:

4 tablespoons unsalted butter

2 garlic cloves, grated or minced  

4 to 6 pitas  

1 lemon, cut into wedges, for serving