Name: Juicy Grilled Salmon Gyros with Dill Yogurt Sauce
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Mediterranean
Ingredients: 1 lb salmon fillets (skinless, cut into chunks); 2 tbsp olive oil; 2 tbsp lemon juice; 2 cloves garlic, minced; 1 tsp paprika; 1/2 tsp ground cumin; 1/2 tsp salt; 1/4 tsp black pepper; 1 cup Greek yogurt; 1/2 cup cucumber, finely diced; 1 clove garlic, minced; 2 tbsp fresh dill, chopped; 1 tbsp lemon juice; Salt and pepper to taste; 1/4 cup red onion, diced; 1 cup cucumber, chopped; 4 pita breads or flatbreads, warmed

This Juicy Grilled Salmon Gyros with Dill Yogurt Sauce recipe was born out of my love for Greek street food and the desire to bring fresh, summery flavors to a home-cooked meal. I’ve always adored the balance of tender grilled meat, cool creamy sauces, and crunchy vegetables all wrapped in warm, fluffy flatbread. But I wanted to elevate the traditional gyro with something a bit lighter and more vibrant—enter: salmon.

The salmon is marinated in a blend of olive oil, lemon juice, garlic, and spices, then grilled to perfection until slightly charred and smoky. Paired with a refreshing homemade dill yogurt sauce, crisp cucumbers, and red onions all wrapped in soft pita bread, it’s a flavor-packed, Mediterranean-inspired meal that feels both indulgent and nourishing.

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

These gyros are a fresh and exciting twist on the classic. You get the richness of grilled salmon, the tanginess of the yogurt sauce, and the crunch of fresh vegetables all in one bite. It’s an easy dinner that feels special but comes together in under 30 minutes.

Whether you’re grilling outdoors or using a stovetop pan, the salmon cooks quickly, making it a great choice for weeknight meals or casual entertaining. Plus, the components can be prepped in advance for an even quicker assembly.

What Kind of Salmon Should I Use?

I recommend using skinless salmon fillets, preferably wild-caught if available. Wild-caught salmon has a firmer texture and richer flavor that stands up beautifully to the spices and grilling process. However, farm-raised salmon will also work well if that’s what you have on hand.

Cut the salmon into thick chunks or strips before marinating to ensure they cook evenly and quickly. If you’re using frozen salmon, be sure it’s fully thawed and patted dry before marinating.

Options for Substitutions

Fish Substitute: Not a fan of salmon? Swap it with grilled shrimp, chicken, or even tofu for a vegetarian version.
Yogurt Sauce: Greek yogurt works best, but any thick, plain yogurt can be used. You can also use sour cream if needed.
Pita Bread: If pita isn’t available, naan or flatbread are great substitutes. For a low-carb option, try serving it over lettuce or in a bowl.
Herbs: Dill gives the yogurt sauce its signature flavor, but mint or parsley can add a nice twist.
Add-Ins: Feel free to add sliced tomatoes, shredded lettuce, or crumbled feta for extra flavor and texture.

Ingredients for this Juicy Grilled Salmon Gyros with Dill Yogurt Sauce

Salmon fillets: The star of the show, rich in omega-3s and takes on the marinade flavor beautifully.
Olive oil: Adds richness to the marinade and helps the salmon sear without sticking.
Lemon juice: Brightens the dish and balances the richness of the salmon.
Garlic: Adds a bold depth to both the marinade and the yogurt sauce.
Paprika & cumin: Give the salmon its smoky, spiced flavor profile.
Salt & black pepper: Essential for seasoning and enhancing every layer of flavor.
Greek yogurt: Forms the creamy base of the dill sauce, tangy and thick.
Fresh dill: Key herb in the yogurt sauce, adding a clean, grassy flavor.
Cucumber: Adds crunch and coolness in the sauce and inside the gyro.
Red onion: Sharp and slightly sweet, it balances the creamy and smoky elements.
Pita bread or flatbread: Soft, warm, and sturdy enough to hold all the fillings.

Step 1: Marinate the Salmon

In a bowl, mix olive oil, lemon juice, minced garlic, paprika, cumin, salt, and pepper. Cut the salmon into thick chunks and coat them in the marinade. Let it sit for at least 15–30 minutes at room temperature, or refrigerate up to 2 hours for deeper flavor.

Step 2: Prepare the Dill Yogurt Sauce

Combine Greek yogurt with finely chopped cucumber, minced garlic, fresh dill, a squeeze of lemon juice, salt, and pepper. Stir well and refrigerate to let the flavors meld. This can be made ahead and stored for a couple of days.

Step 3: Grill the Salmon

Preheat a grill or grill pan over medium-high heat. Lightly oil the grates. Cook the salmon chunks for about 3–4 minutes per side, or until charred on the outside and opaque in the center. Be gentle when flipping to keep the pieces intact.

Step 4: Warm the Pitas

While the salmon grills, warm the pita bread either on the grill for 30 seconds per side or in the oven wrapped in foil. Soft and warm bread makes wrapping much easier and more delicious.

Step 5: Assemble the Gyros

Lay out the warm pita and spread a generous spoonful of dill yogurt sauce. Add grilled salmon chunks, diced cucumber, red onion, and any extra herbs or toppings you like. Drizzle more sauce on top and fold it up to enjoy.

How Long to Prepare Juicy Grilled Salmon Gyros with Dill Yogurt Sauce

Preparing this meal is pleasantly quick. From start to finish, you’re looking at about 30–40 minutes total, making it ideal for a weeknight dinner or a casual get-together.

Prep Time: Marinating the salmon takes about 15–30 minutes, during which you can prepare the dill yogurt sauce and chop the vegetables. The hands-on time is only around 15 minutes.

Cook Time: Grilling the salmon takes just 6–8 minutes total, depending on thickness. Warming the pitas can be done simultaneously, saving time. Assembling the gyros adds another 5 minutes.

Tips for Perfect Juicy Grilled Salmon Gyros with Dill Yogurt Sauce

Pat the salmon dry before marinating for better flavor absorption.
Don’t over-marinate; 30 minutes is plenty or the citrus can start to break down the fish.
Grill at medium-high heat for a good sear without drying the salmon.
Use fresh dill for a brighter, more herbaceous sauce.
Toast the pita slightly for extra flavor and pliability.

Watch Out for These Mistakes While Cooking

Skipping the pat dry step: Moisture on the salmon prevents a good sear.
Overcooking: Salmon becomes dry quickly; remove it when it’s just opaque in the center.
Using watery yogurt: Drain cucumber and use thick Greek yogurt to avoid a runny sauce.
Overstuffing the pita: Makes it hard to fold and eat. Keep portions balanced.
Serving cold bread: Warm pita makes a big difference in texture and flavor.

What to Serve With Juicy Grilled Salmon Gyros with Dill Yogurt Sauce?

1. Greek Lemon Potatoes

Tender and crispy with a zesty lemon flavor, these roasted potatoes are the perfect Mediterranean side.

2. Orzo Salad

A chilled orzo pasta salad with tomatoes, olives, feta, and vinaigrette pairs well with the bold gyro flavors.

3. Hummus and Veggie Platter

Light and creamy hummus with fresh carrots, bell peppers, and celery offers a colorful appetizer or side.

4. Watermelon and Feta Salad

Refreshing and sweet with a salty punch from the feta, this salad is a great contrast to the savory salmon.

5. Crispy Oven Fries

Simple and satisfying, seasoned fries are always a hit next to anything wrapped in pita.

Storage Instructions

Leftovers: Store grilled salmon separately in an airtight container in the fridge for up to 3 days. The dill yogurt sauce can be kept in a sealed container for about 3–4 days.

Reheating: Reheat salmon gently in a skillet over low heat or in the microwave with a splash of water and covered to prevent drying. Do not reheat the yogurt sauce—serve it cold.

Freezing: Freezing is not recommended for the yogurt sauce or assembled gyros, but grilled salmon can be frozen for up to 2 months if needed.

Estimated Nutrition

Calories: ~450 per gyro (based on salmon, sauce, and pita)
Protein: 30g
Fat: 20g
Carbohydrates: 32g
Fiber: 2g
Sugar: 3g
Sodium: 520mg

Frequently Asked Questions

How can I make this recipe dairy-free?

Use a dairy-free yogurt alternative like coconut or almond yogurt for the sauce.

Can I cook the salmon in the oven?

Yes! Bake at 400°F (200°C) for 12–15 minutes or until the salmon flakes easily with a fork.

What if I don’t have fresh dill?

You can substitute with dried dill (about 1 tsp) or use fresh parsley or mint for a different herb note.

Can I make the components ahead of time?

Absolutely. The sauce and chopped vegetables can be made a day in advance. The salmon can be marinated and refrigerated up to 8 hours ahead.

How do I keep the pita from breaking?

Warm it up before assembling and avoid overfilling. You can also wrap it in parchment for extra support.

Conclusion

Juicy Grilled Salmon Gyros with Dill Yogurt Sauce bring together bold flavors, nourishing ingredients, and quick prep into one amazing dish. Whether you’re looking to shake up your dinner routine or impress guests with something a bit different, this recipe delivers every time. The richness of grilled salmon meets the fresh tang of dill and lemon in a pita wrap that feels like summer on a plate.