If there is a sauce that tastes like Sicilian sunshine, it is salmoriglio. Five ingredients, no cooking, and ten minutes of work: olive oil, lemon, garlic, oregano, and a little hot water whisked until it turns cloudy and glossy. Sicilians spoon it over grilled swordfish, tuna, lamb, and vegetables, and once you taste it you will understand why they never bother with fancy marinades.
Salmoriglio has a lot in common with the Portuguese way with grilled fish: simple, bright and generous with olive oil. If you love Sardinhas Assadas (recipe on the site), Lulas Grelhadas (recipe on the site), or our Vinagrete Português (recipe on the site), salmoriglio is the Italian cousin. The secret is the warm water, which gently emulsifies the oil and softens the raw garlic.
Keep a jar in the fridge and you will find yourself spooning it onto everything: roasted potatoes, grilled chicken, steamed green beans, even a slice of toast.
Salmoriglio Recipe
Ingredients
- ½ cup (120 ml) extra-virgin olive oil
- 3 tablespoons fresh lemon juice (from 1 large lemon)
- 2 tablespoons very hot (not boiling) water
- 1 small garlic clove, grated or finely minced
- 1 tablespoon dried Sicilian oregano, crushed (or 2 tablespoons fresh oregano leaves, chopped)
- 2 tablespoons finely chopped fresh flat-leaf parsley
- ½ teaspoon fine sea salt, or to taste
- Freshly ground black pepper
Instructions
- In a small heatproof bowl, combine the lemon juice, hot water, garlic, oregano, and salt. Stir and let sit for 3 minutes so the garlic softens.
- Slowly drizzle in the olive oil while whisking vigorously until the sauce turns cloudy and slightly emulsified.
- Stir in the parsley and season with pepper. Taste and adjust the lemon or salt.
- Spoon over grilled fish, chicken, lamb, or vegetables while they are hot, or let the sauce rest at room temperature for 15 minutes first for deeper flavor.
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