A deliciously simple and versatile condiment. Salmoriglio is an Italian lemon olive oil sauce that is the perfect marinade for fish, meat or vegetables as well as a great salad dressing or serving sauce.
What is Salmoriglio
Salmoriglio sauce, pronounced (sahl-moh-REE-lyee-o), is a condiment sauce (or dressing) made with lemon, water, herbs and olive oil.
It is very simple to make and tastes so damn good. Use it to marinate your favourite protein and/or serve it over fresh barbecue or grilled meats.
It is similar to chimichurri but salmoriglio has no vinegar and is much better tasting with fresh oregano.
Salmoriglio Sauce Ingredients
Scroll to the bottom of this post for the quantity of each ingredient used and how to make salmoriglio dressing from scratch.
Oregano – I use fresh oregano. You can substitute 1 tablespoon dried oregano in its place, but it does change the flavour.
Olive Oil – I use a good quality extra virgin olive oil. If you have no olive oil try Avocado Oil.
Parsley – use fresh flat leaf parsley. I use fresh as dried is just overpowering. You could add chopped spinach in its place in a pinch.
How To Make It
Step 1. Add garlic and salt flakes to a mortar and pestle, and grind into a paste.
Step 2. Add oregano and mash into a paste.
Step 3. Add the remaining ingredients and mix until combined. The sauce serves 4 people.
How to Use Salmoriglio
This salmoriglio sauce recipe is super versatile. As you can see from our salmoriglio chicken above.
Marinades – Use it to marinate Oven Baked Salmon, or serve it over grilled fish or lamb cutlets.
I would love to hear your uses for salmoriglio and how you choose to serve it! Let us know in the comments. Happy cooking x.
It is an Italian lemon olive oil dressing / marinade. It is super popular in Sicily and Calabria Italy.
Commonly used as a marinade or sauce for fish like Swordfish. It is perfect accompaniment for grilled or barbecued meat or vegetables.
Yes, you can. Best to use as a marinade or tossed into a stew after freezing. Make a fresh batch if using as a dressing.
Salmoriglio Lemon Olive Oil Dressing
- Moljacete (mortar & pestle)
- MASH – Add garlic and salt flakes to a mortar and pestle, and grind into a paste.
- MIX – Add oregano and mash into a paste. Add the remaining ingredients and mix until combined.
- STORE – Keep in a jar in the fridge for up to 1 week.
- USE – A single batch is enough to marinate up to 1 kg of protein. Can also be served as a dressing or sauce for up to 4 meals or dressing for 3 cups of leafy greens.
- MIX _ Place all ingredients into mixer; chop 10 sec/speed 7. Scrape down sides of bowl and repeat until smooth.
Your Own Notes
23 responses to “Salmoriglio Lemon Olive Oil Dressing”
I love this recipe. I made to dress grilled mahi mahi and it was simply perfect. The lemon notes, garlic, and EVOO are a match made in heaven. Very fresh and flavorful. Thanks for the recipe and inspiration.
This Italian sauce is simply awesome! I’m loved it with the fresh oregano.
I love dressings like this…perfect for dips, drizzles, or marinades too. Love how fresh and zesty it is..perfect for the warmed days ahead!
It looks like an easy and delicious sauce to make.
I am so excited to make this at home.
OMG that sauce was sooo good! I used it on grilled chicken thighs, and everyone said it was the best chicken I ever made!
Wow! This sauce looks kinda amazing! It boosts the flavor and taste of our dish, especially our chicken dish! Loved it!
This sauce was delicious over chicken and rice. I only use fresh herbs in sauces like this, and they turn out beautifully.
This was delicious. We served it over grilled steak and boiled potatoes to make a lighter potato salad. Very good!
My Sicilian husband always makes salmoriglio to use as a dressing when we have grilled fish. So delicious!
I made this tonight and used it as a sauce for some seafood mix sauteed with some red onion, zucchini and tomato. Absolutely brilliant! Will definitely be putting this sauce into my regular dinner repertoire.
This marinade is perfect. I can’t wait to make it with my garden oregano. I know I’ll be making it all summer long!