Best 6 Salmon Salad Pitas Recipes

Salmon salad pitas are a delicious and healthy lunch or dinner option that can be made in just a few minutes. With a few simple ingredients, you can create a flavorful and satisfying meal that is perfect for busy weeknights. Salmon salad pitas are also a great way to use up leftover salmon, making them a budget-friendly option as well. Whether you're looking for a quick and easy weeknight meal or a healthy and delicious lunch, salmon salad pitas are the perfect choice.

Check out the recipes below so you can choose the best recipe for yourself!

SALMON SALAD PITAS

Salmon Salad Pitas image

From Bloomington, Indiana, Cheryl Bainbridge promises, "Stuffed in whole wheat pitas, these salmon sandwiches make a healthy lunch. My husband and sons love them as leftovers."

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 12

Ingredients

1 salmon fillet (1 pound)
1/4 cup chopped celery
1/4 cup chopped seeded peeled cucumber
1/4 cup reduced-fat sour cream
1/4 cup fat-free mayonnaise
1 tablespoon minced chives
1 tablespoon minced fresh dill
1 teaspoon Italian seasoning
1/4 teaspoon salt
1/8 teaspoon white pepper
4 romaine leaves
4 whole wheat pita pocket halves

Steps:

Place 2 in. of water in a large skillet; bring to a boil. Reduce heat; carefully add salmon. Poach, uncovered, for 6-12 minutes or until fish is firm and flakes easily with a fork. Remove salmon with a slotted spatula. Cool., In a large bowl, combine the celery, cucumber, sour cream, mayonnaise and seasonings. Flake the salmon; stir into salad mixture. Cover and refrigerate for at least 1 hour. Serve in lettuce-lined pita breads.

Nutrition Facts : Calories 331 calories, Fat 15g fat (4g saturated fat), Cholesterol 74mg cholesterol, Sodium 522mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 3g fiber), Protein 27g protein. Diabetic Exchanges

SALMON SALAD SANDWICHES

Salmon Salad Sandwiches image

These are perfect to pack in your kids' lunch boxes when they can't face another boring sandwich. We love the salmon, cream cheese and dill tucked inside a crusty roll. The carrots and celery add a nice crunch. -Yvonne Shust, Shoal Lake, Manitoba

Provided by Taste of Home

Categories Lunch

Time 10m

Yield 2 servings.

Number Of Ingredients 12

Ingredients

3 ounces cream cheese, softened
1 tablespoon mayonnaise
1 tablespoon lemon juice
1 teaspoon dill weed
1/4 to 1/2 teaspoon salt
1/8 teaspoon pepper
1 can (6 ounces) pink salmon, drained, bones and skin removed
1/2 cup shredded carrot
1/2 cup chopped celery
Lettuce leaves
2 whole wheat buns, split
Sliced tomatoes

Steps:

In a large bowl, beat the cream cheese, mayonnaise, lemon juice, dill, salt and pepper until smooth. Add the salmon, carrot and celery and mix well. Place a lettuce leaf and about 1/2 cup salmon salad on each bun and top with tomato.

Nutrition Facts : Calories 463 calories, Fat 29g fat (12g saturated fat), Cholesterol 87mg cholesterol, Sodium 1158mg sodium, Carbohydrate 28g carbohydrate (5g sugars, Fiber 5g fiber), Protein 25g protein.

SALMON SALAD

Salmon Salad image

Try this salmon salad in place of the standard tuna salad.

Provided by Jessica

Categories Salad Seafood Salad Recipes Salmon Salad Recipes

Time 5m

Yield 4

Number Of Ingredients 7

Ingredients

2 (7 ounce) cans salmon, drained
2 tablespoons fat-free mayonnaise
2 tablespoons plain low-fat yogurt
1 cup chopped celery
2 tablespoons capers
⅛ teaspoon ground black pepper
8 leaves lettuce

Steps:

Crumble the salmon into a 1 quart bowl, removing any bones or skin.
In a small bowl combine the mayonnaise, yogurt, celery, capers and pepper. Mix well and then add to salmon and toss. Serve on a bed of lettuce leaves.

Nutrition Facts : Calories 181.5 calories, Carbohydrate 3.7 g, Cholesterol 43.6 mg, Fat 7.4 g, Fiber 0.8 g, Protein 23.9 g, SaturatedFat 1.6 g, Sodium 567.8 mg, Sugar 2.2 g

SALMON SALAD PITA POCKETS

Salmon Salad Pita Pockets image

Make and share this Salmon Salad Pita Pockets recipe from Food.com.

Provided by Derf2440

Categories Lunch/Snacks

Time 10m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

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.

SALMON-EGG SALAD STUFFED PITAS

Salmon-Egg Salad Stuffed Pitas image

Salmon is high in protein and Omega-3 fatty acids content and to its overall low fat levels making it a healthier alternative as a sandwich filling. These are delicious alone or served with fresh vegetable sticks and dip.

Provided by PaulaG

Categories Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 (3 ounce) flavor fresh pouch salmon
2 hard-boiled eggs, chopped fine
1/4 cup mayonnaise
2 green onions, sliced
2 tablespoons fresh dill, chopped
1 teaspoon lemon zest
fresh ground black pepper
2 pita bread rounds
1 large roma tomato, sliced thin
3 -4 leaves romaine lettuce
12 slices seedless cucumber (thin slices)

Steps:

In a small bowl, mix together the eggs, mayonnaise, green onions, dill and lemon zest.
Cut pita rounds in half and divide the salmon-egg mixture evenly between the 4 pockets.
Stuff with lettuce leaves, tomatoes and cucumber.
Top with some fresh ground black pepper and enjoy!

Nutrition Facts : Calories 212.4, Fat 8.9, SaturatedFat 1.8, Cholesterol 106.8, Sodium 314.9, Carbohydrate 22, Fiber 1.2, Sugar 2.4, Protein 10.7

GRILLED SALMON PITA SANDWICHES

Grilled Salmon Pita Sandwiches image

When cooking fish, I like to season simply and focus on the cooking method to yield moist and delicious results with flavor that speaks for itself. This recipe focuses on that, using lots of lemon zest to enhance the fresh flavor of salmon. Served on grilled pita brushed with garlic butter and topped with a crunchy Asian-inspired broccoli and carrot slaw, I hope it becomes one your favorite fish sandwiches.

Provided by Food Network

Categories main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 20

Ingredients

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
1 tablespoon toasted sesame seeds
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
Pitas:
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 seeds, sesame oil and salt together in a medium bowl. Add the carrots, broccoli and scallions 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.

Tips:

Choose the Right Kind of Salmon:

Use fresh or frozen salmon fillets.
Fresh salmon should be firm and have a bright pink color.
Frozen salmon should be thawed overnight in the refrigerator.

Cook the Salmon Properly:

Bake or grill the salmon until it is cooked through.
Do not overcook the salmon, or it will become dry and tough.

Make the Salmon Salad:

Flake the cooked salmon into small pieces.
Combine the salmon with mayonnaise, celery, onion, and dill.
Season the salad with salt and pepper to taste.

Assemble the Pitas:

Spread some of the salmon salad onto each pita bread.
Top with lettuce, tomato, and cucumber.
Drizzle with a little olive oil and vinegar.

Conclusion:

Salmon salad pitas are a delicious and easy-to-make lunch or dinner option. They are packed with protein and healthy fats, and they are also a good source of fiber. The tips and steps provided in this article will help you make the perfect salmon salad pitas. Experiment with different ingredients and flavors to find your favorite combination.