Grilled Norwegian Salmon Gyro

Grilled Norwegian Salmon Gyro

    4 servings

  • 20-40 min

  • Difficulty


Photographer: John Montana

Get a taste of the Mediterranean with this easy grilled salmon pita, stuffed with a tomato-cucumber salad and dill–Greek yogurt sauce.



4 each  5-6 oz Norwegian Salmon fillet(s), skin removed
2   tomato
1   cucumber
1   red onion
6 sprig  dill, fresh
.25 bunch  parsley
1 clove  garlic
2 tbsp  red wine vinegar
4 tbsp  extra virgin olive oil
1 cups  Greek yogurt
4   pita bread
.5 head  iceberg lettuce
   fresh cracked pepper


The amount of ingredients has been changed. Keep in mind:
  • Cooking for more people takes longer time
  • Be careful with salty ingredients and spices, you should add to taste towards the end
  • Prepare the grill


  • Cut tomato into 1/2" dice. 
  • Peel, seed and chop cucumber into 1/2" dice. 
  • Chop the onion into 1/4" dice. 
  • Chop the dill and parsley. 
  • Finely chop the garlic. 
  • Shred the lettuce. 
  • Combine tomatoes, cucumbers, onions, 1/2 the dill, parsley, red wine vinegar and extra virgin olive oil, and season with salt and pepper. 

Yogurt Sauce

  •  Combine and mix yogurt, garlic, remaining dill, salt and pepper. 


  •  Grill salmon over medium-high heat for 2-3 minutes on each side or until cooked to desired temperature. 


  • Warm pita in oven if desired, then cut pita in half.  
  • Cut salmon fillets in half. Place half of fillet of salmon in each half of pita bread.  
  • Top with shredded lettuce, tomato-cucumber salad and dill-yogurt sauce.  

Serving Suggestion:

  • Serve with sea salt and vinegar french fries.
  • Serve over spiced carrot salad with mint.