Have you ever wondered how to make the best salmon gyro sandwich at home? This gyro is so flavorful and easy to make. It’s seriously simple and delicious.
This post is sponsored by Klarbrunn.
Now that the weather is starting to warm up, I’m gravitating towards fresher and lighter flavors. I’ve been loving fish lately, and this gyro sandwich is my new favorite way to enjoy salmon.
It’s bright, citrusy, a little spicy, so savory, and incredibly flavorful.
I want your sandwiches to turn out just as well as mine did, so here’s my tip:
Marinate the salmon, but please don’t marinate it for too long!
Fish is fragile, and the yogurt makes it even more fragile. 1 hour is the perfect amount of time to let it marinate, but more than that would be too much.
Continuing with the theme of bright, fresh, and summery, I paired it with a tomato and cucumber salad. Oh my word – such an incredible combination!
Speaking of perfect pairings, when you think of flavors that pair perfectly with fish, what’s the first one you think of? If your mind immediately went to lemon, then we definitely think alike.
I can’t think of a better flavor to pair with salmon, so I am definitely pairing these salmon gyros with Klarbrunn’s Lemon Sparkling Water.
Klarbrunn’s Lemon Sparkling Water tastes bright, fresh, refreshing, and all around amazing.
If you haven’t tried their water yet, be sure to buy Klarbrunn’s sparkling water here.
These gyros are made with:
- Spices (lemon, yogurt, salt, pepper, sriracha or chili paste)
- Homemade Tzatziki
- Fresh Cucumber and Tomato Salad
- Crumbled Feta
These gyro sandwiches are amazing as is, but there are a few things you could do to bring them to the next level.
- You could grill the salmon.
- Try using king salmon.
- You could serve them with a side of fries.
How to Pronounce Gyro
Really quickly – before you start making this incredibly delicious meal – let’s address the question that so many people have. How do you say gyro? Gyro is pronounced “yee-ro” for a single sandwich and “yee-roes” for multiple sandwiches.
What You’ll Need
You only need three tools to make this meal successfully.
The first is a large ziplock bag. You could technically marinate this in a large covered dish, but it’s a lot easier to manage in a ziplock bag.
The second tool is a splatter screen. Trust me on this one. The yogurt marinade is incredibly delicious, but it also splatters a lot once it hits the pan. A splatter screen makes this meal safer to cook, and easier to clean up.
The final tool is a large non-stick skillet with a heavy bottom. The heavy bottom is very important! A lot of non-stick skillets are on the thin side, and it’s very hard to get a golden sear with them (but it is very easy to burn food with thin pans). This fish is fragile (especially after the yogurt marinade), so a nonstick skillet is essential if you don’t want the fillets to completely break apart.
- 1 cup full-fat Greek yogurt
- 1 Tablespoon sriracha or chili garlic paste
- 2 Tablespoon freshly squeezed lemon juice
- 2 ½ Tablespoons olive oil (divided)
- ½ teaspoon fine sea salt
- Black pepper (to taste)
- 4 6 ounce salmon filets (boneless and skinless)
- 4 pitas
- Fresh feta crumbles (for topping)
- 1 ½ cups full-fat Greek yogurt
- 2 large cloves garlic (finely minced)
- 2 Tablespoons olive oil
- ½ teaspoon fine sea salt
- 1 - 2 Tablespoons freshly squeezed lemon juice (depending on taste preference)
- ½ large English cucumber (grated with excess water squeezed out; about 1cup)
- 2 Tablespoons fresh dill (minced)
Tomato and Cucumber Salad:
- 3 medium tomatoes (chopped)
- ½ large English cucumber (chopped)
- ¼ large red onion (chopped)
- ¼ cup fresh parsley (chopped)
- 1 ½ Tablespoons olive oil
- ¼ - ½ teaspoon fine sea salt (depending on taste preference)
- Pepper (to taste)
- To a large ziplock bag, add the yogurt, sriracha, lemon juice, 1 Tablespoon olive oil, salt, and pepper. Stir to combine.
- Rinse and dry each salmon filet.
- Add the salmon filets to the marinade bag and gently coat each filet in the yogurt marinade.
- Close the bag and marinate for 1 hour in the refrigerator.
- After the fish has marinated, heat a large non-stick skillet over medium-high heat.
- Add 1 ½ Tablespoons olive oil to the skillet and swirl around the pan. Turn the heat down to medium, and add the salmon filets.
- Immediately cover with a splatter screen, and cook for 4 minutes. Flip and cook for an additional 3 minutes or until the salmon is cooked through.
- In a medium bowl, add the yogurt, garlic, olive oil, salt, and lemon juice. Stir to combine. Cover and refrigerate for at least one hour, but 24 hours is best.
- Just before serving, stir in the dill and cucumber.
Tomato and Cucumber Salad:
- In a medium bowl, combine all ingredients.
- Heat a pita until warm.
- To each pita, add tzatziki, tomato and cucumber salad, one salmon filet, and a sprinkle of fresh feta crumbles.
- Roll into a wrap and serve immediately.
A splatter screen is necessary for this recipe - otherwise the yogurt marinade will splatter a lot. To avoid hot splatter, be sure to use a splatter screen.
Don’t add the dill and cucumber to the tzatziki until just before serving. If you add it too early they will overpower the flavor of the dip.
Serving Size:1/2 gyro (1/8 recipe)
Amount Per Serving: Calories: 428Total Fat: 19.1gSaturated Fat: 6.3gTrans Fat: 0.2gCholesterol: 20.3mgSodium: 933.5mgCarbohydrates: 33.4gNet Carbohydrates: 31.2gFiber: 2.2gSugar: 8.4gProtein: 31.5g
Nutrition information isn’t always accurate. This was calculated assuming the lowest amount of salt in the given ranges, large pitas (7.5"), and 1 Tablespoon of crumbled feta per gyro.
If you try this recipe, please let me know what you thought in the comments or on Instagram! @keytomylime #keytomylime
Be sure to pin this recipe for later!
The next time you’re craving seafood, salmon, or an amazing sandwich, try making this delicious salmon gyro!