Shawarma Spiced Salmon Pita Pockets

Name: Shawarma Spiced Salmon Pita Pockets
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 1¼ lb (570 g) skinless salmon fillets, patted dry; 2 tbsp (30 ml) extra-virgin olive oil; 1½ tsp (3 g) ground cumin; 1 tsp (2 g) ground coriander; 1 tsp (2 g) sweet paprika; ¾ tsp (2 g) garlic powder; ½ tsp (1 g) onion powder; ¼ tsp (½ g) cayenne pepper (optional); ¾ tsp (4 g) kosher salt; ¼ tsp (½ g) freshly ground black pepper; ¾ cup (180 ml) plain Greek yogurt; 2 cloves (10 g) garlic cloves, minced; 2 tbsp (30 ml) fresh lemon juice; 1 whole (350 g) English cucumber, cut into thin ribbons or sliced; 8 oz (225 g) cherry tomatoes, halved; ¼ whole (50 g) red onion, thinly sliced (optional); 4 pockets (240 g) whole wheat or white pita bread, warmed; ¼ cup (15 g) fresh flat-leaf parsley, roughly chopped (optional)

From the MyKitchenBank Kitchen

Pan-seared salmon fillets seasoned with warm shawarma spices, served in soft pita pockets with cucumber ribbons, tomato, and a creamy garlic-yogurt sauce. Ready in under 30 minutes, this dish delivers the bold, aromatic flavors of Middle Eastern shawarma in a quick, weeknight-friendly format.

Prep: 15 min
Cook: 12 min
Wait: 3 min
Total: 30 min
Makes: 4 pita pockets (2 per person)

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Ingredients

4 servings

1¼ lb (570 g) skinless salmon fillets, patted dry
2 tbsp (30 ml) extra-virgin olive oil
1½ tsp (3 g) ground cumin
1 tsp (2 g) ground coriander
1 tsp (2 g) sweet paprika
¾ tsp (2 g) garlic powder
½ tsp (1 g) onion powder
¼ tsp (0.5 g) cayenne pepper (optional)
¾ tsp (4 g) kosher salt
¼ tsp (0.5 g) freshly ground black pepper
¾ cup (180 ml) plain Greek yogurt
2 cloves (10 g) garlic cloves, minced
2 tbsp (30 ml) fresh lemon juice
1 whole (350 g) English cucumber, cut into thin ribbons or sliced
8 oz (225 g) cherry tomatoes, halved
¼ whole (50 g) red onion, thinly sliced (optional)
4 pockets (240 g) whole wheat or white pita bread, warmed
¼ cup (15 g) fresh flat-leaf parsley, roughly chopped (optional)

Equipment (6)

Large nonstick skillet or stainless steel skillet (12 inches / 30 cm)
Small bowl for mixing spices
Small bowl for yogurt sauce
Cutting board
Sharp knife
Vegetable peeler or mandoline (optional, for cucumber ribbons)

Steps

Before you start

Pat salmon dry with paper towels so the spice coating adheres properly
Make the yogurt sauce while the salmon cooks
Have all vegetables prepped before you start cooking the fish

1
Mix shawarma spice blend
- In a small bowl, combine cumin, coriander, paprika, garlic powder, onion powder, cayenne (if using), salt, and black pepper.
- Mix until uniform.
- This is your shawarma spice blend.
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Ready when: Spices evenly combined
Tip: Toast the spices in a dry pan for 30 seconds for deeper flavor, if you have time.
2
Make yogurt sauce
- In another small bowl, stir together Greek yogurt, minced fresh garlic, and lemon juice.
- Season with a pinch of salt and pepper.
- Set aside.
- The sauce can be made ahead and chilled.
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Ready when: Sauce is smooth and well combined
Tip: Make this while the salmon cooks so everything comes together at once.
3
Season salmon fillets
- Place salmon fillets on a cutting board (make sure they're patted dry).
- Brush or rub 1 tablespoon of olive oil over both sides of the fillets, then sprinkle the shawarma spice blend evenly over all sides of the salmon, pressing gently so it adheres.
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Ready when: Salmon is evenly coated with spices
Tip: Don't skip patting the salmon dry—moisture prevents the spice coating from sticking.
4
Heat skillet and sear salmon
- Heat a large nonstick or stainless steel skillet over medium-high heat.
- Add the remaining 1 tablespoon of olive oil.
- Once the oil is shimmering, carefully place the seasoned salmon fillets skin-side up in the pan.
- Sear for 4–5 minutes without moving them, until the underside is golden brown and caramelized.
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Ready when: Golden brown crust forms on the bottom; salmon releases easily from the pan
Tip: Don't flip too early—let the crust develop. A nonstick or well-seasoned skillet helps the spiced coating stay intact.
5
Flip and finish cooking
- Flip the salmon fillets gently using a thin spatula.
- Cook for another 3–4 minutes on the second side, until the salmon is cooked through and flakes easily with a fork.
- The internal temperature should reach 145°F (63°C).
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Ready when: Salmon is opaque throughout and flakes with a fork; internal temperature is 145°F (63°C)
Tip: Thicker fillets may need an extra minute. A meat thermometer takes the guesswork out.
6
Rest and flake salmon
- Remove the pan from heat and let the salmon rest for 2–3 minutes.
- Using a fork, gently break the cooked salmon into bite-sized flakes, being careful to remove any small bones.
- You want pieces roughly ½ to ¾ inch.
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Ready when: Salmon flakes easily into tender, uniform pieces
Tip: Flaking rather than dicing gives the shawarma texture. The warm fish is easier to work with than cooled fish.
7
Warm pita bread
- While the salmon rests, warm the pita bread.
- You can wrap them in a damp paper towel and microwave for 30 seconds, toast them lightly in a dry skillet for 20–30 seconds per side, or warm them briefly over a gas flame.
- The goal is to make them soft and pliable.
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Ready when: Pita is warm and soft, not crispy
Tip: Warm pita is more flexible and less likely to tear when you fill it.
8
Assemble pita pockets
- Carefully open each warm pita pocket.
- Spread about 2–3 tablespoons of the garlic-yogurt sauce on the inside of each pocket.
- Add a generous handful of flaked salmon (about 3–4 ounces per pita).
- Layer in cucumber ribbons, cherry tomato halves, and red onion slices if using.
- Top with a sprinkle of fresh parsley.
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Ready when: All pita pockets are filled and ready to serve
Tip: Don't overfill or the pita will tear. Build each pocket just before serving so the bread stays warm and the vegetables stay crisp.
9
Serve immediately
- Transfer the filled pita pockets to a serving platter or plate.
- Serve right away while the salmon is still warm and the pita is soft.
- Have extra yogurt sauce on the side for drizzling.
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Ready when: Pitas are ready to eat
Tip: These are best enjoyed fresh and warm, but any leftover flaked salmon can be refrigerated and reheated for a quick lunch the next day.

Good to know

Tips

For deeper spice flavor without extra heat, toast the dry spices in a small skillet for 30 seconds over medium heat before mixing, stirring constantly.
If your salmon fillets are very thick (over 1 inch), cook them at medium instead of medium-high heat to avoid burning the spice coating before the inside cooks through.
Prepare all vegetables before you start cooking the fish so assembly is quick and the warm salmon and pita don't cool down while you're chopping.
For a crisper exterior on the salmon, make sure the skillet is fully preheated and the oil is shimmering; a cool pan will stick and won't develop that appetizing golden crust.

Make ahead

The garlic-yogurt sauce can be made up to 2 days ahead and stored in the refrigerator. The spice blend can be mixed and stored in an airtight container for up to 2 months. Prep vegetables (slice cucumber, halve tomatoes, slice onion) a few hours ahead.

Storage & reheating

Leftover cooked salmon can be refrigerated in an airtight container for up to 3 days. Store the yogurt sauce separately for the same duration. Reheat salmon gently in a 300°F (150°C) oven for 8–10 minutes until warmed through, or enjoy it cold in a fresh pita. Do not freeze the assembled pita pockets; freeze only the cooked salmon in an airtight container for up to 2 months, then thaw in the refrigerator overnight before reheating.

Substitutions

plain Greek yogurt → labneh or sour cream. Labneh (strained yogurt) is thicker and more traditional in Middle Eastern shawarma; sour cream works but is more tangy.
skinless salmon fillets → firm white fish (halibut or cod) or chicken breast. White fish will cook slightly faster (3–4 minutes per side); chicken breast should be pounded thin and cooked 5–6 minutes per side until internal temperature reaches 165°F (74°C).
English cucumber → regular slicing cucumber or bell peppers. Regular cucumbers have more seeds and water; seed them before slicing. Bell peppers add a sweet crunch.
whole wheat or white pita bread → naan, flatbread, or large flour tortillas. Naan is thicker and richer; flatbread or tortillas work well for a more casual wrap-style presentation.