Salmon Gyro with Tomato-Red Pepper Relish and Spicy Herbed Tzatziki

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  • Level: Easy
  • Total: 55 min
  • Prep: 30 min
  • Inactive: 15 min
  • Cook: 10 min
  • Yield: 4 to 6 servings
  • Nutrition Info
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Tomato-Red Pepper Relish: 

1 pint grape tomatoes, halved

1 jarred roasted red pepper, thinly sliced

1/2 small red onion, thinly sliced

Splash red wine vinegar

Splash Greek extra-virgin olive oil

Kosher salt and freshly ground black pepper

Spicy Herbed Tzatziki:

2 cloves garlic

Kosher salt

1 cup fat-free Greek yogurt

1/2 English cucumber, grated and squeezed dry in paper towels

1/4 cup crumbled Feta, optional 

1 scallion, green and pale green part chopped

1 serrano chile, finely diced

3 tablespoons chopped flat leaf parsley

3 tablespoons chopped fresh mint

1/2 teaspoon finely grated lemon zest

Grilled Salmon:

1/2 cup canola oil

1/4 cup fresh oregano

2 cloves garlic, smashed

Kosher salt and freshly ground black pepper

1 pound salmon fillet, center cut and skin on

Butter lettuce leaves, for serving


  1. For the Tomato-Red Pepper Relish: Combine the tomatoes, red pepper, onion, vinegar, oil and salt and pepper to taste in a medium bowl. Cover and let sit at room temperature while you prepare the rest of the recipe. 
  2. For the Spicy Herbed Tzatziki: Smash the garlic cloves, remove the skins and sprinkle with salt. Work the garlic into a paste by chopping and smearing it into the cutting board with your knife blade. Put into a medium bowl along with the yogurt, cucumber, feta if using, scallion, Serrano chile, parsley, mint and lemon zest. Cover and refrigerate until ready to use. 
  3. For the Grilled Salmon: Combine the oil oregano, garlic, salt and pepper in a blender and blend until smooth. Pour the mixture over the salmon in a baking dish and turn to coat. Cover and marinate for 15 minutes. 
  4. Heat a grill pan over high heat. Remove the salmon from the marinade and season with salt and pepper. Grill, skin-side down, until golden brown and crisp on the first side, about 5 minutes. Turn and cook until opaque three-quarters of the way through (medium-well done), about 5 more minutes. Remove to a cutting board and let cool to room temperature. Peel off the skin and discard. Using a fork, break into bite-size pieces. 
  5. Put some of the flaked salmon in the lettuce leaves, top with some of the relish and drizzle with the tzatziki.
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