Salmoriglio
Salmoriglio is a Sicilian condiment made from fresh herbs, garlic, lemon and olive oil. It's bright, zingy and goes with just about anything!
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On our recent trip to Sicily, I fell in love with this vibrant sauce known as salmoriglio. It's a versatile condiment that's typically served with simple grilled meats, seafood and vegetables.
It has a zesty flavor that wakes up just about anything you serve it with. You'll often find salmoriglio sauce served with swordfish throughout Sicily, but it's also used as a dressing, marinade, drizzle and dip.
What is Salmoriglio Sauce?
Salmoriglio (pronounced sal-mor-eee-yo) is a traditional Sicilian sauce that's popular throughout southern Italy. Sometimes spelled salmorigano or salmurigghiu, it's a simple, bright, herb-based condiment typically made with fresh parsley and oregano, lemon zest, fresh lemon juice or vinegar, garlic and extra virgin olive oil. But like other Italian dishes, it varies depending on the region and cook.
Sicilian salmurigghiu shares similar aromatic flavors with Northern Italian salsa verde, Gremolata, Argentinian Chimichurri, and Middle Eastern Zhug, but maintains its own unique characteristics.
For more classic Sicilian recipes, try my Pesto alla Trapanese, a tomato almond pesto from Trapani, the iconic sweet and sour eggplant Caponata, or this raw Tuna Crudo with Sicilian inspired ingredients.
Why This Recipe Works
- Made in 5 minutes with simple ingredients.
- Super versatile - serve it with meat, seafood, or vegetables.
Ingredient Notes
Lemon - You will need to use the lemon zest and juice, so a fresh lemon is essential. You can also use a splash of vinegar for added acidity and brightness.
Parsley - Fresh parsley only. Look for Italian flat leaf parsley, which has more flavor.
Oregano - I use fresh oregano when it’s available in my garden, otherwise I use dried oregano. Either one works, but you will use less dried oregano because it has a stronger flavor.
Garlic - Fresh garlic cloves only. Use as much or as little as you prefer.
Olive Oil - Use a high-quality extra-virgin olive oil for the best flavor. Look for an oil that’s as fresh as possible by locating the date on the bottle.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
- Sharp knife
- Blender, food processor or mortar and pestle
- Microplane grater or zester
How to make salmoriglio: Step by Step Instructions
- 1. Add the lemon zest, lemon juice, water, parsley, oregano leaves, and garlic clove to a blender.
- 2. Pulse the herbs and garlic a few times to roughly chop and combine.
- 3. With the blender running on low speed, slowly stream in the olive oil until the mixture becomes a smooth, vibrant green sauce. Be careful not to over-blend.
- 4. Season with a little salt and black pepper, then pulse to combine.
- 5. Taste and adjust seasoning as needed. Transfer to a small bowl and let sit for at least 10 minutes to let the flavors meld.
Tips for Success
- Use good quality fresh ingredients for the best results.
- Avoid over-blending to maintain the color and texture.
- If you don't have a blender, just finely chop all the ingredients and mix together.
- Serve at room temperature for the best flavor.
- This is a very forgiving and adaptable sauce - taste, adjust and make it your own!
What to serve with salmoriglio
In Sicily, this lemony olive oil sauce is typically served alongside simply prepared meat, fish and vegetables.
Serve it as a delicious condiment with these simple seared scallops, pan seared tuna, a swordfish steak or other fish fillets, or with grilled shrimp or grilled meat like these lamb chops. It's also wonderful with steak or roasted beef tenderloin.
Drizzle it over roasted potatoes and onions, serve it as a dipping sauce for crusty bread or use it as a vinaigrette for salads, like this one with Italian tuna and green beans.
FAQ
This versatile sauce is best consumed the day it's made, however you can keep any leftover sauce in an airtight container in the refrigerator for 1-2 days. Let it come to room temperature and give it a stir before serving.
Not recommended. The herbs lose their vibrancy and texture when frozen. This condiment is best enjoyed fresh.
How is salmoriglio different from chimichurri and salsa verde?
All are herb-based sauces, but Salmoriglio is Sicilian, chimichurri is Argentinian, and salsa verde is Northern Italian. Salmoriglio uses different herb ratios and sometimes replaces vinegar with lemon, while chimichuri typically includes shallots and salsa verde has capers and sometimes anchovies.
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Salmoriglio Sauce
Ingredients
- ½ teaspoon lemon zest packed
- 3 tablespoons fresh lemon juice
- 1 cup fresh parsley leaves packed
- ¼ cup fresh oregano leaves or 1 tablespoon dried oregano
- 2 cloves garlic
- 2 tablespoons water
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ½ cup extra virgin olive oil
Instructions
- Add the lemon zest, lemon juice, parsley, oregano, and garlic to a blender.
- Pulse the herbs and garlic a few times to roughly chop and combine.
- With the blender running on low speed, slowly stream in the olive oil until the mixture becomes a smooth, vibrant green sauce. Be careful not to over-blend to retain a bright green color.
- Add salt and pepper, and pulse briefly to incorporate.
- Taste and adjust seasoning as needed, then let sit for at least 10 minutes so the flavor can meld.
Notes
- Use good quality fresh ingredients for the best results.
- Avoid over-blending to maintain the color and texture.
- If you don't have a blender, just finely chop all the ingredients and mix together.
- Serve at room temperature for the best flavor.
- This is a very forgiving and adaptable sauce - taste, adjust and make it your own!
