In a small bowl, combine olive oil, paprika, cumin, salt, black pepper, and 1 tablespoon of lemon juice. This spice blend will give the salmon a wonderful flavor.

Pat the salmon fillets dry and rub the spice mixture evenly over them. Allow the salmon to marinate for 15–20 minutes to let those flavors soak in.

In another bowl, mix Greek yogurt, chopped dill, minced garlic, 1 tablespoon of lemon juice, and a pinch of salt. Refrigerate it while the salmon rests for a cool and creamy sauce.

Preheat your grill or grill pan to medium-high. Place the salmon skin-side down and grill for 4–5 minutes per side, or until it flakes easily with a fork.

Carefully place the pita breads on the grill and warm them for about 30 seconds per side until soft and slightly charred.

Flake the salmon into large chunks and layer it onto the pitas with diced cucumber and sliced red onion. Drizzle generously with the dill yogurt sauce.

Serve immediately for a truly delightful meal!