Best Salmon Salad Pitas Recipes

Salmon Salad Pita Pockets image

Provided by Derf2440

Time 10m

Yield 4 serving(s)

Number Of Ingredients 10

2 (7 1/4 ounce) cans salmon, drained
2 tablespoons light mayonnaise
2 tablespoons light sour cream
4 teaspoons chopped fresh dill or 1/4 teaspoon dried dill weed
1 tablespoon lemon juice
1 pinch cayenne pepper
2 pita breads
4 lettuce leaves
1 (3 inch) English cucumbers, sliced
1 cup alfalfa sprout (optional)

Steps:

In bowl, stir together, salmon, mayonnaise, sour cream, dill, lemon juice and pepper Cut each pita in half and open to form pocket, line with 1 lettuce leaf and stuff with in a quarter of the salmon mixture, cucumber and sprouts, if using.

Grilled Salmon Pita Sandwiches image

Provided by Food Network

Categories main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 19

2 tablespoons vegetable oil
2 teaspoons lemon zest (about 4 lemons)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 pounds center-cut skinless salmon fillet, cut into 1 1/2-inch cubes
1/3 cup mayonnaise
2 tablespoons orange juice
1 tablespoon unseasoned rice vinegar
1 tablespoon gochujang
2 teaspoons toasted sesame oil
1 teaspoon kosher salt
1 1/2 cups julienned carrots (from about 1 large carrot)
1 1/2 cups thinly sliced broccoli florets (from about 5 ounces)
3 scallions, thinly sliced on the bias
1 tablespoon toasted sesame seeds
4 tablespoons unsalted butter
2 garlic cloves, grated or minced
4 to 6 pitas
1 lemon, cut into wedges, for serving

Steps:

For the salmon: Combine the oil, lemon zest, salt and pepper in a large bowl. Add the salmon cubes and toss to coat. Marinate at room temperature for 15 to 20 minutes.
To make the slaw: Whisk the mayonnaise, orange juice, vinegar, gochujang, sesame oil and salt together in a medium bowl. Add the carrots, broccoli, scallions and sesame seeds and toss to combine. Set aside while you grill the salmon, or refrigerate the slaw for up to 3 hours before serving.
Preheat a grill pan over medium heat. Divide the salmon between 4 to 6 metal skewers (or wooden skewers soaked in water for 1 hour). Place the skewers on the pan and grill, turning to get grill marks on all four sides, until the salmon is cooked to the desired doneness, about 6 minutes for medium-rare salmon. Transfer to a plate and let rest a few minutes.
For the pitas: Place the butter and garlic in a small microwave-safe bowl and microwave until the butter is melted and the garlic becomes very fragrant, about 30 seconds. Brush the pitas with the garlic butter and place on the grill pan until lightly toasted and warmed through, about 1 minute per side.
Place a pita on a plate, top with the broccoli slaw and then the grilled salmon from 1 skewer. Serve immediately with lemon wedges.

Smoked Salmon (Or Trout) Salad in Pita Pockets image

Provided by twissis

Time 20m

Yield 6 2 Pita Pocket Sandwiches, 6 serving(s)

Number Of Ingredients 8

12 ounces smoked salmon (or trout)
3 cups bibb lettuce (or iceberg variety, shredded)
6 ounces alfalfa sprouts
1 medium carrot (grated)
3 green onions (finely chopped)
6 marinated artichokes (jar variety in pieces, chopped)
6 pita pockets (sml size)
1/4 cup mayonnaise

Steps:

Remove any skin or bones from salmon (or trout) & flake or chop the flesh.
Combine salmon (or trout) w/lettuce, sprouts, carrot, shallots & artichokes in a lrg bowl.
Cut pita pockets in half, spread ea half w/1 tsp mayo & stuff w/equal amts of the salmon (or trout) mixture. Done!
NOTE: Salmon (or trout) mixture can be made several hrs b4 filling pita pockets & kept stored in refrigerator (covered).