Spicy Salmon Gyro Recipe

Prepare marinade

In a shallow dish or bowl, whisk together 2 tbs olive oil, 1 tbs lemon juice, 2 tsp minced garlic, 1 tsp smoked paprika, 1 tsp ground cumin, 1 tsp red pepper flakes, 1 tsp salt and 1 tsp black pepper until combined.

Marinate salmon

Cut the salmon into 4 long strips or 4 portion pieces. Place salmon in the dish with the marinade, turning to coat each piece. Cover and refrigerate for 15–30 minutes (no more than 1 hour) to allow flavors to penetrate.

Cook salmon

Heat a large nonstick skillet or grill pan over medium-high heat and brush lightly with 1 tsp olive oil. When hot, place salmon pieces skinless-side down (presentation side down first). Cook 3–4 minutes per side depending on thickness, until nicely charred at the edges and opaque in the center (internal temp ~125–130°F / 52–54°C for medium). Remove from heat and let rest 2 minutes, then flake into large chunks with a fork.

In a small bowl, whisk 2 tbs harissa paste into 1 cup Greek yogurt until smooth. Add 1 tbs lemon juice, 1 tsp olive oil, 1 tsp honey, and 1/4 tsp salt. Taste and adjust: add more harissa for heat or a splash of water to loosen. Chill until ready to assemble.

Make tahini dressing

In a bowl whisk together 3 tbs tahini, 1/2 cup plain yogurt, 1 tbs lemon juice, 1/2 tsp minced garlic and 2 tbs water. Whisk until smooth and creamy; add extra water, 1 tsp at a time, if you want a thinner dressing suitable for tossing. Season with 1/4 tsp salt and 1/4 tsp black pepper.

Toss salad

In a large bowl combine 4 cups shredded lettuce, 1 cup thinly sliced cucumber, 1 cup halved cherry tomatoes and 1/4 cup thinly sliced red onion. Pour the tahini-yogurt dressing over the vegetables and toss gently to coat evenly. Adjust salt and pepper to taste.

Warm the pita or flatbreads: heat a dry skillet over medium heat and warm each pita 30–45 seconds per side until pliable, or wrap in foil and warm in a 300°F (150°C) oven for 5–7 minutes.

Assemble gyros: open each warm pita and spread about 2–3 tbs of harissa yogurt sauce on the base. Add a generous handful (about 1 cup) of tahini-dressed lettuce salad, then top with flaked spicy salmon (about 3–4 oz / 85–115 g per pita). Drizzle additional harissa sauce if desired and sprinkle with 1/2 tbs chopped parsley. Serve with a lemon wedge on the side to squeeze over the fish.

Serve immediately so the pitas remain warm and the salad stays crisp. Leftover salmon can be refrigerated up to 2 days; keep sauces separately.