There’s something magical about that first bite of perfectly grilled salmon gyros with dill yogurt sauce – the smoky char from the grill, the cool tang of the sauce, all wrapped up in warm pita bread. I still remember the summer I fell in love with this dish – my neighbor Maria brought over these incredible salmon gyros to our backyard barbecue, and after one taste, I begged her for the recipe. Now they’re my go-to when I want something that feels indulgent but is actually packed with healthy goodness.

These Mediterranean-inspired grilled salmon gyros combine the heart-healthy benefits of omega-3 rich salmon with fresh, vibrant flavors. The dill yogurt sauce adds a creamy brightness that cuts through the richness of the fish, while the crisp cucumber and onion give that satisfying crunch. What I love most is how quick they come together – in about 25 minutes, you’ve got a meal that tastes like you spent hours in the kitchen. Whether you’re cooking for a crowd or just want a delicious weeknight dinner, these gyros never disappoint. Just be warned – once you start making them, your family will request them constantly (mine certainly does!).

Why You’ll Love These Grilled Salmon Gyros

These aren’t just any gyros – they’re a flavor explosion that somehow manages to be both light and satisfying. I make them at least twice a month because they check all my boxes:

• Unbelievable flavor combo: Smoky, perfectly seasoned salmon meets cool, herby yogurt sauce
• Healthy without tasting “healthy”: Packed with protein and good fats
• Faster than takeout: Seriously, 25 minutes from fridge to table
• Customizable: Add your favorite veggies or spices
• Crowd-pleaser: Works for casual dinners or impressing guests

Perfect Balance of Flavors

The magic happens when the smoky, slightly charred salmon hits that bright dill yogurt sauce. The first time I made these, I couldn’t believe how well the flavors played together – the rich salmon, tangy lemon, fresh dill, and a hint of garlic create this harmony that makes you keep going back for “just one more bite.” That contrast between warm fish and cool sauce? Absolute perfection.

Quick and Easy Weeknight Meal

When I’m starving after work and don’t want to spend hours cooking, this is my salvation. While the grill heats up, I whisk together the sauce (takes about 90 seconds), rub the salmon with spices (another minute), and chop the veggies. By the time the salmon’s done grilling (just 8-10 minutes!), everything’s ready to assemble. Less time than waiting for pizza delivery, and so much better for you!

Ingredients for Grilled Salmon Gyros

Here’s everything you’ll need to make these irresistible gyros – I promise it’s all simple stuff you can find at any grocery store. The key is using fresh, quality ingredients for maximum flavor. Trust me, it makes all the difference!

• For the salmon:
  • 2 salmon fillets (6 oz each), skin on or off based on preference
  • 2 tbsp olive oil (the good stuff!)
  • 1 tsp smoked paprika (my secret weapon)
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 1/2 tsp kosher salt (or to taste)
  • 1/4 tsp freshly ground black pepper
• For assembly:
  • 4 pita breads (I like whole wheat)
  • 1/2 English cucumber, diced small
  • 1/4 red onion, thinly sliced (soak in cold water for 5 minutes if you want to tame the bite)
  • Lemon wedges for serving

Dill Yogurt Sauce Components

This sauce is seriously addictive – I always make extra because people end up dipping everything in it! You’ll need:

• 1 cup Greek yogurt (full fat for creaminess, but low-fat works too)
• 1 tbsp freshly chopped dill (don’t even think about dried – it’s not the same!)
• 1 tbsp fresh lemon juice
• 1 small garlic clove, minced super fine
• 1/4 tsp salt
• Pinch of black pepper

Pro tip: Let the sauce sit for at least 15 minutes before serving so the flavors can meld. It’s even better the next day!

How to Make Grilled Salmon Gyros

Now for the fun part – let’s turn these gorgeous ingredients into the most delicious grilled salmon gyros you’ve ever tasted! I’ve made this recipe dozens of times, and these steps will help you nail it on your first try. Just follow along – I promise it’s easier than it looks.

Preparing the Salmon

First things first – get that grill nice and hot! I set mine to medium-high (about 375-400°F) and let it preheat while I prep the fish. Here’s how to get perfectly seasoned, flaky salmon every time:

1. Pat your salmon fillets dry with paper towels – this helps the seasoning stick and promotes that beautiful sear.
2. Drizzle both sides with olive oil and rub it in gently with your fingers. I like to use my hands to really massage the oil in – it’s messy but effective!
3. Sprinkle that magical spice mix (smoked paprika, garlic powder, oregano, salt, and pepper) evenly over both sides. Don’t be shy – get good coverage!
4. Place the salmon on the grill skin-side down if it’s still on, or just directly on the grates if skinless. Now, here’s the key – don’t touch it for 4-5 minutes! Let that beautiful crust form.
5. Gently flip with a spatula and grill another 3-4 minutes until the salmon flakes easily with a fork. Remember – it’ll keep cooking a bit after you take it off, so don’t overdo it.

Assembling the Gyros

While the salmon rests (about 2 minutes – just enough to let the juices redistribute), let’s get everything ready for assembly. This is where the magic happens!

1. Flake the salmon into big, beautiful chunks using a fork. I like irregular pieces for that rustic, homemade feel.
2. Spread a generous dollop (about 2 tbsp) of that glorious dill yogurt sauce down the center of each pita.
3. Pile on the salmon pieces – about 3 oz per gyro is perfect.
4. Top with diced cucumber and red onion. I go heavy on the veggies because I love that fresh crunch!
5. Squeeze a little fresh lemon juice over everything – this brightens all the flavors.
6. Time to fold! Hold the bottom of the pita and gently fold one side over the filling, then tuck and roll. If it’s messy, no worries – that’s part of the charm!

Pro Tip for Warm Pita

Want to take your gyros to the next level? Right before assembling, toss those pitas on the grill for about 30 seconds per side. You’ll know they’re ready when they get those beautiful grill marks and become pliable. Warm pita makes all the difference – it’s like wrapping your gyro in a cozy blanket!

Expert Tips for Perfect Grilled Salmon Gyros

After making these salmon gyros more times than I can count (seriously, my friends request them constantly!), I’ve picked up some foolproof tricks that’ll take yours from good to unbelievable. Here are my absolute must-know tips:

• The poke test never lies: Your salmon is done when it flakes easily with a fork but still looks slightly translucent in the very center. It’ll finish cooking as it rests – overcooked salmon is the saddest thing!
• Sauce too thick? Add lemon juice or water a teaspoon at a time until it’s drizzle-able. Too thin? More yogurt! This sauce should coat the back of a spoon nicely.
• Crunch is key: Don’t skip the quick-pickled onions! Just soak thin slices in vinegar for 5 minutes – they add the perfect tangy crunch.
• Go beyond basic: Try adding capers, kalamata olives, or even a sprinkle of sumac for an extra flavor punch. My latest obsession? A few sprigs of fresh mint mixed in with the dill!

One last secret – always make extra sauce. People will inevitably start dipping everything in sight, and you’ll want leftovers for tomorrow’s salad!

Serving Suggestions

These grilled salmon gyros are pretty much a meal on their own, but I love rounding things out with some simple Mediterranean-inspired sides. My go-to is a classic Greek salad – just chop up some tomatoes, cucumbers, red onion, and feta, toss with olive oil and oregano, and you’ve got the perfect fresh complement to the rich salmon.

When I’m feeling fancy, I’ll roast up some lemon-garlic zucchini or eggplant on the grill alongside the fish. And don’t forget the warm pita wedges for scooping up any extra dill yogurt sauce – because trust me, you won’t want to waste a drop!

Storage and Reheating Instructions

Leftovers? Don’t worry, these gyros still taste amazing the next day! Here’s how to keep them fresh and delicious:

• Smart storage is key: Store all the components separately in airtight containers in the fridge. The salmon and sauce will keep for 3 days, while the veggies stay crisp for about 2 days. Assembled gyros get soggy fast, so keep everything apart until you’re ready to eat!
• Salmon revival: To reheat salmon without drying it out, I use my toaster oven at 300°F for about 5 minutes – just until warmed through. The microwave works in a pinch, but go 30 seconds at a time and cover with a damp paper towel to keep it moist.
• Sauce refresh: If your yogurt sauce thickens in the fridge, just stir in a teaspoon of water or lemon juice to bring it back to life. Always give it a good whisk before serving!
• Pita perfection: Leftover pita? Wrap in foil and warm in a 350°F oven for 3-5 minutes, or toast it lightly in a dry skillet. Cold pita is just sad pita.

Pro tip – the salmon makes an incredible salad topper when chilled! Just flake it over greens with some of the yogurt sauce as dressing. Waste not, want not!

FAQ About Grilled Salmon Gyros

I get asked about these salmon gyros all the time – and trust me, no question is too silly! Here are the answers to the most common things people wonder (and a few tips I’ve learned the hard way):

Can I use frozen salmon?

Absolutely! Just thaw it properly first – I like to transfer frozen fillets to the fridge the night before. If you’re in a hurry, seal them in a plastic bag and submerge them in cold water for about 30 minutes. The key is patting the salmon really dry before seasoning – frozen fish tends to release more moisture when thawing. While fresh is ideal, frozen salmon still makes delicious gyros (I’ve done it many times when my grocery store was out of fresh)!

What can substitute for dill?

If you can’t find fresh dill (or someone in your house hates it – gasp!), try these alternatives:

• Fresh mint: Gives a similarly bright, herbal note
• Parsley + lemon zest: For a fresh citrusy twist
• Basil: Adds a sweet, aromatic quality
• Chives: Mild onion flavor that pairs beautifully with salmon

Whatever you use, stick with fresh herbs – dried just doesn’t give that same vibrant pop!

How to make gluten-free?

Easy peasy! Just swap regular pita for gluten-free versions (I like the ones made with almond flour – they hold up surprisingly well). Double check that your smoked paprika and other spices are certified gluten-free if that’s a concern. All the other ingredients are naturally gluten-free, so you’re good to go! Pro tip: Warm GF pita very gently – it can dry out faster than wheat versions.

Got more questions? Hit me up in the comments – I’m always happy to help troubleshoot your salmon gyro adventures!

Nutritional Information

Just so you know, these numbers are estimates based on the exact ingredients I use – your specific brands might vary slightly, but they’ll be in the same ballpark. One of the things I love about these grilled salmon gyros is how nutrient-packed they are while tasting totally indulgent!

• Calories: 420 per gyro (but trust me, they’re worth every bite)
• Protein: 30g – thanks to that gorgeous salmon and Greek yogurt
• Healthy fats: 18g (mostly those amazing omega-3s from the salmon)
• Carbs: 35g (mostly from the pita and veggies)
• Fiber: 2g
• Sugar: 4g (all natural, baby!)
• Sodium: 380mg (easy to reduce if you’re watching salt)

What I find incredible is how balanced this meal is – you’re getting high-quality protein, healthy fats, and complex carbs all in one delicious package. The salmon provides those heart-healthy omega-3s we’re always hearing about, while the Greek yogurt adds gut-friendly probiotics. And those fresh veggies? They’re basically nature’s multivitamin!

Pro tip: If you’re counting macros, you can easily adjust the numbers by using low-fat yogurt, less olive oil, or smaller pitas. But personally? I say enjoy the full-fat goodness – life’s too short for sad, flavorless food!

Share Your Creation

Nothing makes me happier than seeing your versions of these grilled salmon gyros! Snap a pic of your masterpiece (especially that gorgeous cross-section shot showing all the layers) and tag me @SalmonGyroQueen on Instagram – I’ll feature my favorites on my stories! Use the hashtag #DillWithIt so we can all drool over each other’s creations. Can’t wait to see what delicious twists you come up with!

Juicy Grilled Salmon Gyros with Dill Yogurt Sauce in 25 Minutes

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• Author: Christina R. Jones
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Diet: Low Calorie

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Description

A delicious and healthy dish featuring grilled salmon wrapped in warm pita with a refreshing dill yogurt sauce.

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Ingredients

Scale 1x2x3x

• 2 salmon fillets (6 oz each)
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp dried oregano
• Salt and pepper to taste
• 4 pita breads
• 1 cup Greek yogurt
• 1 tbsp fresh dill, chopped
• 1 tbsp lemon juice
• 1 clove garlic, minced
• 1/2 cucumber, diced
• 1/4 red onion, thinly sliced

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Instructions

1. Preheat grill to medium-high heat.
2. Rub salmon with olive oil, paprika, garlic powder, oregano, salt, and pepper.
3. Grill salmon for 4-5 minutes per side until cooked through.
4. Mix yogurt, dill, lemon juice, and minced garlic in a bowl.
5. Warm pita bread on the grill for 30 seconds per side.
6. Flake salmon into pieces and place on pita.
7. Top with yogurt sauce, cucumber, and red onion.
8. Fold pita and serve immediately.

Notes

• Use fresh dill for the best flavor.
• Adjust seasoning to taste.
• Serve with lemon wedges for extra zest.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Main Course
• Method: Grilling
• Cuisine: Mediterranean

Nutrition

• Serving Size: 1 gyro
• Calories: 420
• Sugar: 4g
• Sodium: 380mg
• Fat: 18g
• Saturated Fat: 3g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 2g
• Protein: 30g
• Cholesterol: 65mg

Keywords: grilled salmon, gyros, dill yogurt sauce, healthy, Mediterranean