Salmoriglio – Sicilian Lemon and Herb Sauce
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Salmoriglio is a zesty Sicilian lemon, oregano, and garlic sauce that adds bold flavor to fish, chicken, steak, or grilled vegetables. This incredibly versatile and delicious condiment works as a marinade, basting sauce, or dressing all year long.
For my family, it is more than just a condiment; it’s tradition. My dad used Salmoriglio to baste everything on the grill, and I do too. That bright herbal flavor it adds to my Grilled Spatchcocked Chicken or Grilled Lamb Lollipop Lambchops still reminds me of him.
Origins of Salmoriglio
Salmoriglio is an ancient Southern Italian condiment, pronounced sahl-moh-ree-lyoh. Sometimes called salmurigghiu in Sicilian. The name has its roots in the Latin word salimuria, which means ” salt brine”.
It originated in the areas of Calabria and Sicily, which were once occupied by the Greeks. In fact, Greece has a sauce called Ladolemono, made with olive oil and lemon juice, which is the base for the southern Italian sauce.
The key ingredients in an authentic Salmoriglio sauce are olive oil, lemon juice, and oregano, and it is mainly used to baste or serve over warm fish, meats, or vegetables. Over the years, other ingredients such as warm water, garlic, and sometimes parsley have been added to the sauce.
My father’s recipe includes olive oil, lemon juice, oregano, and garlic, and then he would use a couple of sprigs of fresh mint as his basting brush for a hint of added flavor. I have veered from this slightly by adding fresh parsley, mainly because I grow so much of it in my garden.
Salmoriglio Ingredients and Notes
Extra Virgin Olive Oil: Use a good quality olive oil whose flavor you enjoy.
Lemon Juice: This needs to be fresh-squeezed lemon juice for the best, brightest flavor. Don’t use bottled lemon juice in this recipe. The preservatives and additives in the bottled juice alter the taste of the lemons, making it flat and overly acidic.
Oregano: You can use fresh or dried Oregano. I used fresh for this recipe because it is summer and I have a lot of it in my garden, but dried Oregano is very good. Dried herbs have more concentrated flavor than fresh herbs, so if you use dried Oregano, reduce the amount in the recipe to 2 tablespoons.
Variations
- Adding red pepper flakes will give the sauce a little heat.
- Some versions of the sauce replace the lemon juice with the pulp of fresh tomatoes or white wine.
- For a looser sauce, you can whisk in a little warm water. I have seen some recipes call for heating the sauce until it is warmed through to bring out more of the herbal flavors. We have never done this.
- Feel free to add any other fresh herbs you have on hand.
Tip
Roll your lemons firmly on the counter to release more juice from the pulp. Then use a juicer or a fork to press as much juice out as possible.
Step-By-Step Instructions
Step 1: Add all of the ingredients to a bowl.
Step 2: Whisk briskly to blend thoroughly. Let the sauce sit at room temperature while you prepare your food for grilling.
Tip
Using a food processor to blend your ingredients can result in a bitter sauce. To avoid this, it is best to whisk the oil into the other ingredients until just blended.
Make Ahead and Storage
Salmoriglio can be made several days ahead and stored in a glass jar or an airtight container in the refrigerator. The flavors will remain bright and herby for about 6-7 days.
Take it out of the refrigerator about 30 minutes before you are ready to use it and let it come to room temperature. You will need to give it a quick whisk before using it.
You can also freeze Salmoriglio for up to 3 months. I recommend freezing it in small containers so that you can pull out just what you need for a specific meal.
Salmoriglio Serving Suggestions
In Sicily, salmoriglio is often served with swordfish, and it is a delicious combination. I find that it goes well with any grilled or baked fish or seafood. We love it on Roasted Branzino or even Grilled Shrimp.
Of course, salmoriglio is fantastic on chicken. I love to serve it as an accompaniment to whole chicken such as Roasted Garlic and Herb Chicken or Lemon and Rosemary Chicken. We also think it is perfect for drizzling over dry rubbed Easy Grilled Chicken Legs, Lemon and Herb Grilled Chicken Legs, or even Nonna’s Chicken Cutlets.
If you are looking for a vegetarian option, this Sicilian sauce is also a perfect dressing over vegetables like Grilled Eggplant. Try it on asparagus, green beans, zucchini…the sky is the limit when it comes to pairing it with vegetables or to serve it as a dipping sauce for your bread.
Salmoriglio FAQs
There are definite similarities between Salmoriglio sauce from southern Italy and Chimichurri, which originates from Argentina and Uruguay. In fact, there is some thought that chimichurri may have originated from the Italian immigrants who made their way to Argentina in the 18th century. Both are herbal olive oil-based sauces made with oregano and parsley that are commonly served with grilled foods. But there are differences:
Salmoriglio is typically made with oregano, parsley, garlic, and lemon juice to create a bright, tangy herbal flavor. On the other hand, chimichurri relies on oregano, parsley, garlic, red pepper flakes, and red wine vinegar for an herbal, tangy, and somewhat spicy flavor.
Both sauces are delicious served with grilled fish, meats, and vegetables, but salmoriglio is most associated with fish and poultry, while chimichurri is traditionally served with grilled meats.
The best way to keep your salmoriglio fresh is to store it in an airtight container in the refrigerator.
When exposed to air, the cut herbs can begin to oxidize and lose their bright green color. Adding a layer of olive oil to the top of the sauce will keep the herbs from making contact with air. You can also lay plastic wrap directly on the surface of the sauce before placing the lid on your container.
I love to get your feedback, so if you try this Salmoriglio sauce or any other recipe on this website, please leave me a comment below. I hope you enjoy my recipes, and I look forward to hearing from you!
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About the Author
Enza is a first-generation Sicilian-American home cook sharing her family recipes from Valledolmo, Sicily, and her own kitchen in Western New York. With a deep love for traditional Italian cooking and a modern approachable style, she shares tested, authentic recipes passed down through generations and new recipes for today’s home cook.
Salmoriglio – Sicilian Lemon and Herb Sauce
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Equipment
- 1 whisk
Ingredients
- ½ cup Extra Virgin Olive Oil
- 4 tbsp Lemon Juice fresh squeezed
- 2 cloves Garlic minced
- ¼ cup Oregano fresh, chopped
- ¼ cup Parsley fresh, chopped, optional
- 1 tsp Sea Salt
- ½ tsp Black Pepper ground
Instructions
- Combine all of the ingredients in a bowl and whisk until just blended. Adjust seasoning to taste.Let the sauce sit at room temperature for up to two hours. Use to baste fish or meats while grilling or to drizzle over cooked fish, meats, or vegetables.
Video
Excellent recipe.
Thank you Joe! I am so glad you liked it!