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Herbed Salmon Pita Pockets

Each bite is bursting with fresh, herby flavor. These little herbed salmon patties taste fabulous tucked into a sandwich but they’d also be great on a big salad, too.
Prep Time15 mins
Cook Time16 mins
Total Time31 mins
Course: lunch, Main Course
Cuisine: American, greek
Keyword: herbed salmon, salmon pita pockets, salmon wraps
Servings: 4 servings
Calories: 283kcal


Herbed Salmon Patties:

  • 2 5- ounce packages Chicken of the Sea Boneless Skinless Pink Salmon
  • cup plain panko bread crumbs or ¼ cup plain traditional bread crumbs
  • ¼ cup chopped fresh parsley leaves
  • 2 tablespoons chopped fresh dill
  • 2 scallions finely chopped
  • 2 garlic cloves minced
  • Juice of 1 lemon
  • 3 tablespoons plain 2% Greek yogurt
  • 1 large egg
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 6- inch pita pockets white or whole wheat, cut in half
  • 2 cups mixed greens or any lettuce you like
  • ½ medium cucumber very thinly sliced
  • 1 medium tomato thinly sliced
  • ½ cup crumbled feta cheese

Yogurt Dill Sauce:

  • ½ cup plain 2% Greek yogurt
  • ½ teaspoon garlic powder
  • ¼ teaspoon salt
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon finely chopped fresh dill
  • 1 tablespoon finely chopped fresh flat-leaf parsley


  • Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper or aluminum foil.
  • In a large bowl, combine the salmon, panko bread crumbs, parsley, dill, garlic, lemon juice, Greek yogurt, egg, salt, and pepper. Mix well. Form the mixture into 12 small patties (scoop ¼ cup salmon mixture into your hands, form a ball, and then slightly flatten into a patty shape). Place on the prepared baking sheet and bake until they appear dry on the outside and slightly puffed, 16 to 18 minutes.
  • While the salmon patties cook, make the yogurt dill sauce. In a small bowl, stir together the Greek yogurt, garlic powder, salt, lemon juice, dill, and parsley.
  • Assemble the pita pockets: spread some of the yogurt dill sauce inside each of the 4 pita pocket halves then stuff each half with lettuce, tomato, sliced cucumber, 3 salmon patties, and 2 tablespoons crumbled feta cheese. Serve!


Calories: 283kcal | Carbohydrates: 29g | Protein: 24g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 101mg | Sodium: 915mg | Potassium: 536mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1110IU | Vitamin C: 30.1mg | Calcium: 346mg | Iron: 2.2mg