Salmon Fillet Recipe

Prepare and chill sauce

Grate the cucumber on the large holes of a box grater, then place the grated cucumber in a clean kitchen towel or several layers of paper towel and squeeze out as much liquid as possible (about 2–3 tablespoons). In a bowl combine the Greek yogurt, drained grated cucumber, 1 tsp minced garlic, 1 tablespoon lemon juice, 1 tsp olive oil, 1 tbsp chopped dill, 1/2 tsp kosher salt and 1/4 tsp black pepper. Mix until smooth. Taste and adjust salt/lemon as needed. Cover and refrigerate for at least 15 minutes (or up to 2 hours) to let flavors meld.

Marinate salmon

Pat the salmon fillets dry with paper towels. In a small bowl whisk together 2 tablespoons olive oil, 1 teaspoon minced garlic, 1 tablespoon lemon juice, 1 teaspoon lemon zest, 1/2 teaspoon smoked paprika, 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper. Brush or rub the mixture evenly over both sides of the salmon fillets. Let sit at room temperature for 10–15 minutes while you heat the pan or oven.

Cook salmon (pan-sear method)

Heat a large nonstick or stainless-steel skillet over medium-high heat until hot (about 2 minutes). Add 1 teaspoon oil if needed to coat. Place the salmon fillets in the skillet and cook undisturbed 3–4 minutes until the bottom develops a golden crust. Carefully flip and cook 2–4 more minutes until the salmon is opaque through most of the fillet and reaches an internal temperature of 125–130°F (52–54°C) for medium (residual heat will carry it a few degrees). Total cook time will be about 6–8 minutes depending on thickness. Remove from heat and let rest 2 minutes.

Alternate: oven method

Preheat oven to 400°F (200°C). Place marinated fillets on a parchment-lined baking sheet and roast for 8–12 minutes depending on thickness, until opaque and flaky. Broil 1–2 minutes at the end for extra color if desired.

Flake or slice salmon

Using a fork or a knife, flake or slice each cooked fillet into 1/2–inch wide pieces suitable for stuffing into pitas. Keep warm.

Warm pitas

Warm the pita pockets for 30–60 seconds per side in a dry skillet over medium heat, or wrap in foil and warm in a 350°F (175°C) oven for 5–7 minutes. This makes them more pliable and prevents splitting.

Assemble pitas

Slice the warmed pitas open to create pockets. Spread about 2 tablespoons of the chilled tzatziki-style sauce inside each pita pocket. Layer 1 cup of mixed greens evenly across the four pitas (about 1/4 cup per pita), then divide the cucumber, red onion and cherry tomatoes among the pitas. Add the warm flaked salmon (~1 fillet per pita) on top of the vegetables. Spoon any remaining sauce over the salmon and garnish with additional chopped dill and a squeeze of fresh lemon if desired.

Serve

Serve immediately while the salmon is still slightly warm. Offer extra sauce and lemon wedges on the side.