Grilled Salmon Fillet Recipe

Prepare the marinade

In a medium bowl whisk together olive oil, lemon juice, minced garlic, dijon mustard, honey (or maple), smoked paprika, sea salt and black pepper until emulsified.

Place salmon fillets skin-side down in a shallow dish or on a rimmed baking sheet. Spoon or brush half of the marinade over the top of the fillets, saving the remainder for basting or for brushing on pitas. Let marinate at room temperature for 15–20 minutes (or refrigerate up to 1 hour).

Preheat grill or grill pan to medium-high heat (about 400°F / 200°C). Oil the grates or brush the salmon lightly with oil to prevent sticking.

Grill the salmon skin-side down for 4–6 minutes. Flip gently and grill for another 2–4 minutes, or until salmon reaches desired doneness (internal temperature 125–135°F / 52–57°C for medium). Baste with reserved marinade once after flipping if desired. Remove salmon from grill and let rest 3–4 minutes. Break into large flakes suitable for stuffing into pitas.

While salmon rests, lightly brush pita pockets with 1 tbs olive oil and warm them on the grill or in a dry skillet for 1–2 minutes per side until just puffed and char marks appear. Keep warm wrapped in a clean towel.

If desired, cut open the top edge of each pita to form a pocket for easier filling.

Combine mixed salad greens, sliced cucumber, halved cherry tomatoes, and thinly sliced red onion in a large bowl. Sprinkle chopped dill or parsley and crumbled feta over the top. Toss gently to combine only after dressing is added (see next section).

In a small bowl whisk together Greek yogurt, lemon juice, olive oil, minced garlic, salt and pepper. If the dressing is too thick, add up to 1 teaspoon water and whisk until desired consistency is reached.

Taste and adjust seasoning with additional salt, pepper or lemon juice as needed. Reserve about 2 tablespoons of dressing to spoon into each pita and toss the remaining dressing with the salad filling if you prefer the salad dressed.

Open a warm pita pocket. Spoon about 1/2 cup (or desired amount) of the dressed salad into each pocket.

Add a portion of flaked grilled salmon (about one fillet per two pitas or adjust) into each pita on top of the salad. Drizzle an extra teaspoon or two of the reserved yogurt dressing over the salmon and garnish with a lemon wedge and extra herbs or chili flakes if desired.

Serve immediately while salmon and pitas are warm.