Grilled Salmon Flatbread With Yogurt and Herby Green Sauce
June 11th, 2024A Grilled Seafood Appetizer for Sharing
This grilled salmon flatbread is a fresh, vibrant option for summer grilling — an easy dish to share with friends as a snack or as a casual lunch. You’ll grill store-bought flatbreads or pitas for the base of this recipe, enhancing them with a layer of garlic butter. From there, it’s all about the toppings: grilled salmon flaked atop creamy Greek yogurt, drizzled with an herbaceous chermoula. Chermoula is a North African sauce that goes perfectly with seafood, so consider making a double batch to enjoy throughout the week as a delicious condiment on everything!
Sockeye salmon is ideal for grilling, since the fillet has a firm texture that holds up well to high heat, and the fatty skin keeps the fillets juicy as they cook. However, coho salmon is a good option as well, if you prefer something that is more delicate in texture in flavor.
Grilled Salmon Flatbread With Yogurt and Herby Green Sauce
By Wild Alaskan Company
Prep time
25 minutes
Cook Time
10 minutes
Total time
35 minutes
Yield
2-4 servings
Ingredients
- 2 (6 oz.) portions sockeye salmon or coho salmon
- 2 tablespoons butter, melted
- 1 garlic clove, finely grated
- 2 store-bought 8” to 10” flatbreads, or pitas
- Salt and pepper
- 1 tablespoon high-heat cooking oil
- ½ small red onion, thinly sliced
- ½ cup full-fat Greek yogurt
- Flaky salt, for garnish
- Cilantro, for garnish
- For the green sauce:
- 1 packed cup cilantro with stems
- 1 packed cup parsley leaves with tender stems
- ¾ teaspoon cumin seeds, or ½ teaspoon ground cumin
- ¾ teaspoon coriander seeds, or ½ teaspoon ground coriander
- 1 teaspoon red pepper flakes
- ¾ teaspoon salt, plus more to taste
- 1 garlic clove
- 2 tablespoons lemon juice
- ½ cup extra-virgin olive oil
Instructions
1. Prepare a hot grill or grill pan (medium-high heat). Make sure the grates are clean and lightly oiled.
2. Make the green sauce: In a blender, process cilantro, parsley, cumin, coriander, red pepper flakes, salt, garlic, lemon juice, and olive oil until mostly smooth. Set aside.
3. Meanwhile, mix melted butter and grated garlic in a small bowl. Brush garlic butter onto the flatbreads.
4. Using a clean kitchen towel or paper towels, gently pat dry and season with salt and pepper. Brush both sides with oil and carefully place salmon skin-side down onto grill. Cook for 3 minutes or until fillet releases easily from the grates with the help of a fish spatula.
5. Flip and grill the other side for another minute or two depending on thickness of fillet. Salmon is medium-rare when the thickest part of the fillets register at 125F on an instant-read thermometer. Leave on the grill for longer until fish reaches desired doneness and allow to rest.
6. Grill flatbreads directly on grates, flipping once or twice until lightly charred on both sides, 1 to 2 minutes total. Transfer flatbread to serving platter and allow to cool briefly. Meanwhile, flake salmon into a medium bowl or plate. Skin can be discarded or enjoyed as a snack.
7. Spread yogurt onto warm flatbreads. Arrange salmon pieces on top, then drizzle generously with chermoula. Garnish with cilantro, red onion, and flaky salt. Cut into pieces for serving.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.
