For an extra burst of flavor, marinate the salmon in a mixture of olive oil, lemon juice, garlic, and oregano for at least 30 minutes before grilling. Feel free to customize the toppings! Kalamata olives, crumbled feta cheese, or a sprinkle of dried oregano would all be delicious additions. If you don't have a grill, you can bake the salmon packet in a preheated oven at 375°F (190°C) for 15-20 minutes, or until cooked through. Make sure to seal the foil packet well to prevent steam from escaping, which will help keep the salmon moist and flavorful.
Grilled Salmon Greek Pitas
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PREP TIME20 mins
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COOK TIME14 mins
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TOTAL TIME34 mins
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SERVING6 People
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VIEWS69
Experience the taste of the Mediterranean with these vibrant Grilled Salmon Greek Pitas. Flaky grilled salmon, crisp romaine lettuce, juicy tomatoes, and sweet red onion are nestled in warm pita bread, all drizzled with a refreshing herbed yogurt sauce. A perfect summertime delight!
Ingridients
Adjust Servings
Nutrition
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Carbohydrate34 g
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Cholesterol50 mg
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Fiber3 g
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Protein22 g
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Saturated Fat3 g
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Sodium430 mg
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Sugar2 g
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Fat14 g
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Unsaturated Fat0 g
Follow The Directions
01
StepPrepare the Salmon: If using frozen salmon, thaw completely. Rinse the fillet and pat it dry with paper towels. Preheat your grill to medium-high heat. (5 minutes)
02
StepCreate the Foil Packet: Tear off an 18x18-inch sheet of Reynolds Wrap® Heavy Duty Aluminum Foil. Place the thinly sliced red onion in the center. Top with the salmon fillet. Drizzle with olive oil and season with salt and black pepper. Arrange lemon slices on top of the salmon. Bring up the sides of the foil and double-fold the top and ends to create a sealed packet, leaving space inside for heat circulation. (10 minutes)
03
StepWarm the Flatbreads: Stack the Greek pita flatbreads and wrap them tightly in a separate sheet of heavy-duty aluminum foil. (2 minutes)
04
StepGrill the Salmon and Flatbreads: Place the salmon packet on the preheated grill. Close the grill lid and cook for 12 to 14 minutes, or until the salmon flakes easily when tested with a fork and the onions are tender. During the last 5 minutes of cooking, add the flatbread packet to the grill, turning once to warm through evenly. (14 minutes)
05
StepOpen and Flake the Salmon: Carefully remove both packets from the grill. Using a sharp knife, cut along the top folds of the salmon packet to release steam. Open the foil completely and discard the lemon slices. Use two forks to gently flake the salmon into bite-sized pieces. (5 minutes)
06
StepAssemble the Pitas: To assemble, open each pita bread and fill it with the flaked salmon, grilled onions, romaine lettuce, and quartered tomatoes. Fold in half to serve. (5 minutes)
07
StepPrepare the Yogurt Sauce: In a small bowl, combine the plain Greek yogurt, fresh basil, and fresh dill. Mix well. Serve the yogurt sauce over the filled pita sandwiches. (2 minutes)
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RECIPE REVIEWS
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Please Rate
Tianna Schuster
Jun 26, 2025My family devoured these pitas! I will definitely be making this again.
Casimer Schmidt
May 27, 2025I didn't have fresh dill, so I used dried dill, and it still turned out great.
Dasia Schneider
Mar 3, 2025I loved how easy this recipe was to follow. It's a great weeknight meal!
Durward Hauck
Feb 26, 2025This recipe is a winner! The salmon was perfectly cooked, and the yogurt sauce added a lovely freshness.
Billie Zulauf
Jan 31, 2025I added a squeeze of lemon juice to the yogurt sauce for extra zing.
Doyle Moore
Dec 29, 2024Next time, I might try adding some Kalamata olives to the pita for a Mediterranean twist.
Tania Mayert
Nov 30, 2024The foil packet method is genius! The salmon was so moist and flavorful.
Shany Rodriguez
Sep 1, 2024So delicious and easy to make! I love how fresh and healthy this recipe is.