5 ratings

Mediterranean Salmon-Burger Pitas

Bring this pita pocket to lunch, or serve for dinner

Recipe Courtesy of Ryan and Sara Hall and Alaska Seafood

Mediterranean ingredients like Greek yogurt, Kalamata olives, and olive oil come together in this playful interpretation of a pita sandwich. Using salmon instead of chicken shawarma, or lamb adds omega-3 fatty acids without the saturated fat and oil.   


For the Mediterranean Salmon-Burger Pitas

  • 1 Cup Greek yogurt
  • 3/4 Cups Roma tomatoes, chopped
  • 3/4 Cups English cucumber
  • 1 Garlic clove, chopped
  • 1 Tablespoon fresh dill
  • Salt and pepper, to taste
  • 1 Egg
  • 1/4 Cup low-fat sour cream
  • 1 Teaspoon lemon-pepper seasoning
  • 1/2 Cup Kalamata olives, chopped
  • 15 Ounces canned salmon, skinless, boneless, drained, such as traditional-pack Alaska salmon
  • 1/4 Cup garlic-and-herbs dry breadcrumbs
  • 2 Tablespoons olive oil
  • 2 Cups fresh spinach
  • 4 Pita bread, halved, kept warm


For the Mediterranean Salmon-Burger Pitas

In a small bowl, stir together the yogurt, tomatoes, cucumber, garlic and dill.  Season with salt and pepper, if desired, to taste.  Cover and refrigerate.

 In a medium bowl, whisk egg.  Add sour cream, lemon pepper and olives; mix well.  Mix in drained salmon, then breadcrumbs.  Shape into four patties.  Add olive oil to a nonstick skillet, then heat over medium-high heat.  Gently add salmon patties; cook about 3 minutes per side until crisp and deep golden brown.

To serve, add a half cup greens, a salmon burger and a half cup sauce into each warm pita half.