Grilled Salmon Gyro with Homemade Tzatziki

Gyros are easily in the top 5 sandwiches ever created. Unfortunately the traditional ones are a little difficult to recreate at home. But this grilled salmon gyro is quick and easy and is definitely easy to make at home. This could easily be a flavorful weeknight meal.

The steps are rather easy. Prepare the tzatziki and salad. Then fire up the grill and season the salmon. Once the salmon is done cooking it’s time to eat! Just make sure you warm up your bread before serving.

Tips for your Tzatziki Sauce

The biggest issue making tzatziki sauce is having it be too watery. The key is to drain as much excess water from the cucumber as possible. Here is how I do it:

• Split the cucumber in half and use a spoon to scoop out the seeds and discard.
• I personally use a box grater and grate the cucumber onto a couple of paper towels. Optionally, you can finely dice the cucumber and toss with some salt.
• If grated, use the paper towels to squeeze out as much excess water as possible.
• If diced, let the cucumber sit with the salt while getting the other tzatziki sauce ingredients together. Then use the paper towel to remove as much excess moisture as possible.
• Then mix all the remaining ingredients together to make the sauce. Make a couple hours ahead for maximum flavor.

Pro Tips for your Grilled Salmon Gyro

• Make the tzatziki head of time – The flavors will marry after hanging out in the fridge for a few hours
• Don’t overcook the salmon – Salmon is like steak and you can eat it medium. Don’t overcook the delicate meat and ruin it!
• Heat up the bread – Don’t serve the gyro on cold bread. That’s just no good.
• Use a good seasoning – This zesty lemon seasoning is my favorite for this recipe.

Other Recipes You May Like

• Spice-Crusted Smoked Salmon with Yogurt Mint Lemon Sauce

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Grilled Salmon Gryo

All the flavors you expect in a gyro made with grilled salmon.

Course: Main Course

Cuisine: Mediterranean

Keyword: grilled salmon, gyro, salmon

Servings: 4

Ingredients

• 1 pound salmon
• 1 tablespoon olive oil
• your favorite lemon/herb seasoning

For the Salad

• 1/2 cucumber, seeded and sliced thin
• 1/2 red onion, sliced thin
• 1/2 cup cherry tomatoes, halved
• 1/2 tablespoon chopped fresh dill
• 2 tablespoons red wine vinegar
• 2 tablespoons olive oil
• salt and pepper to taste

For the tzatziki

• 1/2 cup whole fat plain Greek yogurt
• 1/2 cucumber, seeded & grated and excess water squeezed out
• 2 cloves garlic, finely minced
• 1 lemon, juiced
• 2 – 4 tablespoons olive oil
• 1 tablespoons fresh chopped dill
• salt and pepper to taste

Instructions

For the salad

• Combine all ingredients and mix to combine. Set aside to let flavors mingle.

For the tzatziki

• Split cucumber in half and remove seeds with the spoon. You can either dice very fine or run it through a grater. Afterwards, place the cucumber on a couple paper towels/cheese cloth and wring out the excess water.
• Add the cucumber and remaining ingredients to a bowl and mix to combine. Set aside in the fridge and prepare the salmon.

For the salmon

• Set up pellet smoker at 375° or grill for medium indirect.
• Lightly oil the salmon and season with your favorite lemon/herb seasoning.
• Once the grill has come up to temperature, place the salmon skin side down and close the grill. Cook with indirect heat until the internal temperature is 135° (somewhere around 20 minutes or so of cooking time).

Final assembly

• Use a fork to break the salmon up.

  Take a warm pita/naan/flatbread and spread out a layer of the dressed salad. Top that with the salmon and then the tzatziki. Garnish with dill and enjoy immediately.