Treat yourself to a delicious twist on grilled salmon from a Primo Ceramic Grill! Enjoy the succulent Shawarma marinated salmon cooked to perfection over lump charcoal and wrapped in pita with fresh veggies and creamy Tzatziki.
WHAT YOU'LL LOVE
- A long overnight marinade gives the salmon real depth. Letting it sit in the tomato-paste-and-spice marinade for 18-24 hours, rather than a quick soak, lets the flavors fully penetrate the fish instead of just coating the surface.
- Skin-side-down first renders the fat and crisps the skin before the flip. Starting the salmon skin-down over direct heat gives the skin time to char and crisp, which becomes a crunchy topping later rather than something discarded.
- The crispy salmon skin gets crumbled back onto the wrap. Instead of throwing it away, breaking it up and sprinkling it over the flaked salmon adds a textural crunch that a plain fillet wouldn't have.
- Tearing the pita instead of cutting it creates a natural pocket. Opening it halfway around the edge, rather than slicing it open, keeps the filling contained inside the bread's own layers without needing to fold or wrap anything extra.
Grilled Salmon Shawarma Wrap
Tom Jackson
Rated 3.8 stars by 8 users
Category
Entree
Cuisine
Mediterranean
Servings
8
Prep Time
20 minutes
Cook Time
14 minutes
Calories
440
Chef Tom fires up the Primo Ceramic Grill for a Grilled Salmon Shawarma Wrap featuring scratch-made shawarma marinated salmon cooked over lump charcoal and stuffed into pita with fresh veggies and creamy Tzatziki!
Ingredients
- 4 each 8 oz portions (2 lb total) salmon filets, skin on, descaled
- 2-3 cups red leaf lettuce, shredded
- 2 dozen slices Campari tomatoes
- 2 dozen slices small cucumbers
- 1 cup red onion, small dice
- 8 spinach wraps
- 1/2 cup tomato paste
- 1/2 cup minced garlic
-
3/4 cup extra virgin olive oil
- 1/4 cup white wine vinegar
-
1/4 cup Cattleman’s Grill Lone Star Brisket Rub
- 2 tbsp smoked paprika
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tbsp dried oregano
- Juice and zest of 1 lemon
- 1/2 cup plain yogurt
- 1/2 cup cucumber, peeled, small dice
- 2 tbsp fresh mint, chopped
-
1 tbsp extra virgin olive oil
- 1 tsp garlic, minced
-
Jacobsen Salt Co. Black Garlic Infused Sea Salt, to taste
For the marinade:
For the Tzatziki:
Directions
- To make the shawarma marinade, combine all ingredients in a bowl and whisk to combine.
- Place your salmon portions in a gallon zip top bag. Add the Shawarma marinade and fully coat the salmon. Marinate in the refrigerator overnight, ideally 18-24 hours.
- Build a small hot coal bed in one half of the Primo Ceramic Grill, using lump charcoal. Stabilize the temperature at 400ºF, set up for direct grilling.
- Remover the salmon from the marinade. Wipe off excess marinade. Place on the grill, skin side down, over direct heat.
- While the salmon cooks, make the Tzatziki. Combine all ingredients and mix well. Taste and adjust salt level as necessary.
- Grill the salmon until the skin begins to char, then flip to the flesh side and continue cooking until the internal temperature reaches 135ºF-140ºF, about 12-15 minutes. Remove from the grill.
- Tear open the pita halfway around the flatbread. Stuff the filling of the wrap inside the layers of the pita. Start with sliced cucumber and tomato. Top with shredded lettuce and red onion. Break up the filets of salmon and place on the lettuce. Crumble the crunchy skin over the salmon and top with the Tzatziki. Close the pita around the filling and roll into a wrap. No need to fold the ends, as the filling is already incased in the pita layers.
- Finish the wrap with a quick crisp on the grill. Serve warm or cold with extra Tzatziki for dipping.
Recipe Note
Recipe FAQ
Why marinate the salmon overnight instead of just an hour or two?
A full 18-24 hours lets the tomato paste, garlic, and spice marinade fully penetrate the fish, rather than just flavoring the surface the way a quick soak would.
Why start the salmon skin-side down?
Beginning over direct heat with the skin facing the coals renders the fat and chars the skin, which becomes a crunchy topping later instead of something you'd normally discard.
Why crumble the crispy skin back onto the wrap?
Breaking it up and sprinkling it over the flaked salmon adds a textural crunch that a plain, skinless fillet wouldn't provide.
Why tear the pita instead of cutting it open?
Tearing halfway around the edge creates a natural pocket within the bread's own layers, which holds the filling without needing extra folding or wrapping.
What internal temperature should the salmon actually reach?
This recipe lists 135-140°F, but the FDA's minimum safe internal temperature for finfish is 145°F. Cook to at least 145°F to make sure the salmon is fully safe before serving.
How indoor-friendly is this recipe?
3 out of 5 — the marinade and tzatziki come together in any kitchen, and a hot cast iron skillet or broiler can approximate the char on the salmon skin; live charcoal is what gives this dish its full smoky character.
Recipe Highlights
The overnight marinade: A full day of soaking lets the spice blend penetrate the fish fully, not just its surface.
Skin-first grilling: Starting skin-side down renders fat and crisps the skin into a usable topping.
Repurposed crispy skin: Crumbling it over the salmon adds crunch that a plain fillet wouldn't have.
The torn-pita technique: This creates a natural pocket that holds the filling without extra folding.
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Nutrition
Nutrition
- Nutrition Serving Size
- 11.8 oz
- per serving
- Calories
- 440
- Carbs
- 40 grams
- Protein
- 28 grams
- Fat
- 16 grams
- Sodium
- 1069 milligrams
