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Blackened Salmon Pita

Have you experimented with slicing pitas in half and enjoying them more like a flatbread? While we love filling pockets, this can be a delicious way to get your pita fix in.


  • 2 salmon fillets

  • 2 teaspoons paprika

  • 1 teaspoon garlic powder

  • 1 teaspoon onion powder

  • 1 teaspoon thyme

  • 1 teaspoon oregano

  • 1/2 teaspoon cayenne pepper (adjust to taste)

  • Salt and black pepper to taste

  • 2 tablespoons olive oil

  • 2 Angel bakeries pitas, cut in half and lightly toasted

For the Cabbage Cucumber Slaw:

  • 1 cup shredded cabbage

  • 1/2 cup sliced cucumber

  • 2 tablespoons chopped cilantro

  • 1 tablespoon lime juice

  • Salt and black pepper to taste

For the Avocado Cilantro Sauce:

  • 1 ripe avocado

  • 1/4 cup fresh cilantro leaves

  • 1 clove garlic

  • 1 tablespoon lime juice

  • Salt and black pepper to taste

  • Water (as needed to adjust consistency)


  1. Prepare the Blackened Salmon:

  • In a small bowl, mix paprika, garlic powder, onion powder, thyme, oregano, cayenne pepper, salt, and black pepper.

  • Rub the spice mixture evenly over both sides of the salmon fillets.

  • Heat olive oil in a skillet over medium-high heat.

  • Once hot, add the salmon fillets and cook for 3-4 minutes on each side, or until the salmon is cooked through and blackened on the outside. Remove from heat and set aside.

  1. Make the Cabbage Cucumber Slaw:

  • In a mixing bowl, combine shredded cabbage, sliced cucumber, chopped cilantro, lime juice, salt, and black pepper. Toss until well mixed. Set aside.

  1. Prepare the Avocado Cilantro Sauce:

  • In a blender or food processor, combine avocado, cilantro, garlic, lime juice, salt, and black pepper.

  • Blend until smooth, adding water gradually as needed to reach the desired consistency. Adjust seasoning to taste.

  1. Assemble the Open-Faced Pitas:

  • Take a toasted pita half and spread a generous amount of the avocado cilantro sauce on the inner surface.

  • Place a portion of the cabbage cucumber slaw on top of the sauce.

  • Carefully place a blackened salmon fillet on the slaw.

  • Optionally, drizzle a little more avocado cilantro sauce over the salmon.

  • Repeat with the remaining pitas and ingredients.


  • Adjust the level of cayenne pepper in the blackening seasoning to suit your spice preference.

  • Ensure the salmon is cooked through but still moist to maintain its tenderness.

  • You can customize the slaw by adding other vegetables like bell peppers or carrots for extra crunch and flavor.

  • The avocado cilantro sauce can be made ahead of time and stored in an airtight container in the refrigerator for up to 2 days.

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