Grilled Salmon Gyros Recipes

GRILLED SALMON I

Steps:

• Season salmon fillets with lemon pepper, garlic powder, and salt.
• In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours.
• Preheat grill for medium heat.
• Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.

GRILLED SALMON WRAP WITH TZATZIKI SAUCE

Steps:

• In a medium bowl, combine all ingredients for Tzatziki sauce until thoroughly mixed. Sauce may be made up to 2 hours in advance. Cover and refrigerate until serving.
• Cook Gorton's Grilled Salmon Fillets according to package instructions. Slice cooked fish into bite size, set aside.
• Warm pitas in microwave oven. Place one pita on a plate and spread 1/2 cup of the lettuce and sliced salmon on top. Sprinkle each of a little chopped tomato, onion, Feta cheese and olives. Spoon about 3 Tbsp of the tzatziki sauce and fold in edges of pita.
• Wrap sandwich in parchment paper for serving. Repeat with remaining pitas. Serve immediately.

SIMPLE GRILLED SALMON

Steps:

• Prepare the grill. If you have a gas grill, turn it to high heat. If you have a charcoal grill, set it up for partial direct high heat.
• When the grill is hot, clean the grates and wipe with cooking oil to prevent the fish from sticking.
• Prepare the salmon by drizzling olive oil on each filet.
• Add the salt, pepper and garlic. Squeeze lemon over each filet.
• Start with the skin side up (flesh side down) and sear on direct high heat for 1-2 minutes.
• Use a spatula to turn the fish and place over indirect medium heat for 5-7 minutes.
• Cook until the fish reaches 145 degrees F in the thickest part of the filet. The salmon should be opaque and flake easily with a fork.

GRILLED SALMON GREEK PITAS

Steps:

• Thaw fish if frozen. Rinse and pat dry with paper towels. Preheat grill to medium-high.
• Tear off an 18x18-inch sheet of Reynolds Wrap® Heavy Duty Aluminum Foil. Place onion in the center of the sheet. Top with salmon. Drizzle with the olive oil and sprinkle with the salt and black pepper. Top with lemon slices. Bring up foil sides. Double-fold top and ends to seal packet, leaving room for heat circulation inside.
• Stack flatbreads; wrap tightly in heavy duty aluminum foil.
• Grill salmon packet over medium-high heat in covered grill 12 to 14 minutes or until fish begins to flake when tested with a fork and vegetables are tender.
• Add the flatbread packet to the grill for the last 5 minutes of cooking to warm through, turning once. Remove all from grill.
• Open packets carefully by cutting along top folds with a sharp knife, allowing steam to escape. Then open top of foil. Discard lemon slices. Use two forks to pull the salmon apart into chunks.
• Assemble sandwiches by topping pita with the salmon, onions, lettuce, and tomatoes. Fold in half to serve. In a small bowl, mix together the yogurt, basil, and dill. Serve over pita sandwiches.

GRILLED SALMON GYROS

Steps:

• Combine all of the marinade ingredients in a resealable plastic bag. Add the salmon, seal the bag and refrigerate for at least 30 minutes, or up to 1 hour.
• Preheat the grill if using outdoors, or preheat indoor stovetop grill pan over medium-low heat.
• Remove salmon from the marinade and grill until cooked through, about 3 to 4 minutes per side. Remove from the grill to a plate and keep warm.
• Put the pita bread on grill to heat through.
• Serve by cutting pitas in half, filling them with salmon, and topping them with the tomato mixture and the cucumber dill sauce. Add iceberg lettuce, if desired, and serve.
• Combine all of the ingredients in a large bowl and set aside until ready to assemble the gyros.
• Combine all of the ingredients in a small bowl. Cover and refrigerate until ready to serve, at least 30 minutes, or up to 12 hours.

SALMON GYRO WITH TOMATO-RED PEPPER RELISH AND SPICY HERBED TZATZIKI

Steps:

• For the Tomato-Red Pepper Relish: Combine the tomatoes, red pepper, onion, vinegar, oil and salt and pepper to taste in a medium bowl. Cover and let sit at room temperature while you prepare the rest of the recipe.
• For the Spicy Herbed Tzatziki: Smash the garlic cloves, remove the skins and sprinkle with salt. Work the garlic into a paste by chopping and smearing it into the cutting board with your knife blade. Put into a medium bowl along with the yogurt, cucumber, feta if using, scallion, Serrano chile, parsley, mint and lemon zest. Cover and refrigerate until ready to use.
• For the Grilled Salmon: Combine the oil oregano, garlic, salt and pepper in a blender and blend until smooth. Pour the mixture over the salmon in a baking dish and turn to coat. Cover and marinate for 15 minutes.
• Heat a grill pan over high heat. Remove the salmon from the marinade and season with salt and pepper. Grill, skin-side down, until golden brown and crisp on the first side, about 5 minutes. Turn and cook until opaque three-quarters of the way through (medium-well done), about 5 more minutes. Remove to a cutting board and let cool to room temperature. Peel off the skin and discard. Using a fork, break into bite-size pieces.
• Put some of the flaked salmon in the lettuce leaves, top with some of the relish and drizzle with the tzatziki.