Grilled Salmon Gyros with Dill Sauce

Sometimes, you just want your meal to hit you in the feels, all cozy-like, while still packing a punch. Meet my go-to *Grilled Salmon Gyros with Dill Sauce*. It’s like those perfect Sundays—sunny and bright, with a touch of chaos. No matter the day of the week, this dish is a breath of fresh air, mingling the bold flavors of grilled salmon with zesty dill sauce wrapped up in a soft pita. Approach with caution, and maybe a bib.

So here’s the thing. My husband, bless his heart, swore he didn’t like salmon until he met this little number. For a while, it became Friday night dinner, with the whole family gathering around, eagerly waiting their turn at the stove. The kids would high-five over getting a great char on the salmon, and I’d proudly smear sauce all over my shirt. These gyros became part of our family story—full of warmth, laughter, and usually too much dill on the carpet.

Why You’ll Love This Grilled Salmon Gyros with Dill Sauce

– It’s like a fancy outing meal but without having to put on pants.
– Salmon and dill are a power couple you can’t help but root for.
– Adaptable for when you have a fridge full of “I should shop soon” syndrome.

How to Make It

Alright, imagine this—you’re chatting with a friend who just walked into your kitchen while you’re elbow deep in salmon seasonings. It’s one of those “smear the mess on the pita” type conversations. Step one: grab that salmon. Give it a good, loving rub with salt, pepper, and a sprinkle of magic (aka your favorite seasoning blend). Grill it up until it’s flaky but not falling apart. While it’s getting cozy, whip together a creamy dill sauce—don’t skimp on the garlic unless you’re a vampire. Once those flavors are mingling, toss the salmon in a warm, fluffy pita, drizzle over that dill magic, and wrap it all like a hug. Serve with some napkins. Actually, make that a roll of them.

Ingredient Notes

– **Salmon**: If it smells fishy, it’s a no-go. Fresh is always better, folks.
– **Dill**: Don’t you dare use dried. I mean, I have… but try not to. Fresh for the win!
– **Pita bread**: Use whatever you got, as long as it doesn’t disintegrate when you roll it up. Flatbreads are a-OK in emergencies.

**Recipe Steps:**

1. Rub salmon with salt, pepper, and seasonings of choice.
2. Grill salmon until cooked through and flaky.
3. Mix up dill sauce, heavy on the garlic for the bold ones.
4. Warm up your pita bread.
5. Assemble gyros by placing salmon in pita and drizzling with dill sauce.
6. Wrap it up and devour. Napkins nearby.

What to Serve It With

Tips & Mistakes

– Too much dill? Nah. Not possible. But if you have a less-is-more crew, give them options.
– Don’t overcook the salmon. It’s sacrilege. Also, the pita should be a vessel, not a sponge. No soggy rivers.

Storage Tips

If there’s any left (ha!), pop those leftovers in the fridge in an airtight container. Next day, cold gyros for breakfast? Life’s too short to judge. Pretty great with a cup of coffee too, if you ask me.

Variations and Substitutions

Look, sometimes you gotta roll with what you’ve got. No salmon? Chicken works. Dill not your thing? Basil’s a nice friend. We all make choices; these gyros roll with them too.

Frequently Asked Questions

Grilled Salmon Gyros with Dill Sauce

This delicious grilled salmon gyros recipe is perfect for a quick, flavorful dinner with a refreshing dill sauce and fresh veggies wrapped in warm pita bread.

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Prep Time: 15 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 25 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1 lb salmon fillets
• ▢ 4 pcs pita bread
• ▢ 1 cup plain Greek yogurt
• ▢ 0.25 cup fresh dill, chopped
• ▢ 1 tbsp fresh lemon juice
• ▢ 0.5 tsp garlic powder
• ▢ 0.5 cup cucumber, diced
• ▢ 0.5 cup tomato, diced
• ▢ 0.25 cup red onion, sliced
• ▢ 1 tbsp olive oil
• ▢ 0.5 tsp salt
• ▢ 0.25 tsp black pepper

Instructions

Preparation Steps

• Preheat the grill to medium-high heat.
• Brush the salmon fillets with olive oil and season with salt, pepper, and garlic powder.
• Grill the salmon for about 4-5 minutes per side until cooked through and slightly charred.
• In a small bowl, mix the Greek yogurt, lemon juice, and fresh dill to create the dill sauce.
• Warm the pita bread on the grill or in a pan for 1-2 minutes.
• Assemble the gyros by placing grilled salmon on the pita, topping with cucumber, tomato, red onion, and a generous spoonful of dill sauce.
• Serve immediately and enjoy!

Notes

This recipe pairs well with a fresh Greek salad or roasted potatoes for a complete meal.