Salmon Salad Pita Pockets

  • Prep Time: 10 mins
  • Total Time: 10 mins
  • Servings: 4
  • About This Recipe

    “Love pita fillings for lunchbox, this is a good one! from Canadian Living mag.”


  • 2 (7 1/4 ounce) cans salmon, drained
  • 2tablespoonslight mayonnaise
  • 2tablespoonslight sour cream
  • 4teaspoonschopped fresh dill or 1/4 teaspoondried dill weed
  • 1tablespoonlemon juice
  • 1pinchcayenne pepper
  • 2pita breads
  • 4lettuce leaves
  • 1 (3inch)English cucumbers, sliced
  • 1cupalfalfa sprout(optional)
  • Directions

  • 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.
  • Reviews

  • “I don’t like salmon, so I used canned crab meat. Very nice taste.”

  • “This was really yummy!! I had to add an extra tbsp og mayo, but other than that, I didnt change a thing!! Thanks, I’ll make this often”

  • “This was a very good recipe, had it for lunch today. It was quite easy and quick to make. I did have to increase the lemon juce, dill, and a tbsp. of mayo in the salad, as well as add a bit of salt and white pepper, because it had seemed a bit dry and less flavorful than I wanted and the fishiness was coming through a bit strong. But the additions did a lot for it and it tasted very good after that. I liked how the cucumber and lettuce tasted with the salad in the pita- it was very cooling- I think this would be a great lunch idea for hot summer days with a nice cold drink and some fresh fruit to boot. Good recipe! :)”

  • “The tiny bones in the salmon bothered me with this one. Maybe I would make it with tuna.”

  • “These were so yummy! They’ll be a staple around here in the summer. 😉 I doubled the sour cream, mayo, dill, and lemon juice… I also threw in a bit of garlic powder, black pepper, and a chopped green onion. My new favorite sandwich!!”

  • “Yummy!! And extremely convenient — I was able to keep this in the fridge for a few days and fill the pitas on-the-fly, for a quick snack or lunch. I’ll be making this again!”

  • “I loved this. I didn’t change a thing about the salad, but left out the cucumbers for personal taste. I added some red onion and tomato to the pita and loaded it with alfalfa sprouts. Delicious!”