Salmoriglio (Sicilian Lemon, Oregano and Olive Oil Sauce)

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.

It reminds me of 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 my Vinagrete Português (recipe on the site), salmoriglio is the Italian cousin you will want to invite over. The magic 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. Sofia says it is lemon salad dressing for grown-ups. Lucas just dips his bread and says nothing, which from him is applause.

Salmoriglio Recipe

Prep time: 10 minutes · Cook time: 0 minutes · Total: 10 minutes · Servings: 6 (about ¾ cup) · Calories: ~155 per serving

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

1. 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.
2. Slowly drizzle in the olive oil while whisking vigorously until the sauce turns cloudy and slightly emulsified.
3. Stir in the parsley and season with pepper. Taste and adjust the lemon or salt.
4. 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.

Recipe Notes

• Sicilian oregano, sold on the stem or in small bags, is much more aromatic than the standard jar. Look for it in Italian groceries or online.
• Authentic salmoriglio is sometimes whisked over a pot of hot water (a bain-marie) until warm and creamy. A warm sauce over grilled fish is lovely if you have the patience.
• Use really good olive oil; with so few ingredients, it matters. A mild, fruity Sicilian or Spanish oil works best.
• Store in a jar in the refrigerator for up to 3 days. Bring to room temperature and shake before using, since the oil will solidify when cold.