Salmoriglio Sauce is a traditional Sicilian condiment made with fresh parsley, fresh oregano, lemon zest, and extra virgin olive oil. This zesty, herbaceous sauce is perfect for drizzling over grilled meats, fish fillets, or roasted vegetables. With its bright and aromatic flavors, Salmoriglio Sauce brings a touch of elegance to any meal. Ready to enhance your dishes? Let’s get started!
What is Salmoriglio Sauce?
Salmoriglio Sauce is a traditional Italian condiment known for its fresh, vibrant flavors and versatile use. Originating from Sicily, this sauce is a staple in Italian cuisine and adds a zesty, herbaceous touch to a variety of dishes.
Try some of my other conidments like Mint Gremolata and Pistachio Pesto.
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🌟 Why You'll Love this Recipe
- Bright and Fresh Flavors: This Ω combines fresh parsley, fresh oregano, and lemon zest for a bright and refreshing burst of flavor. The combination of fresh herbs and tangy lemon juice creates a zesty, vibrant sauce that enhances any dish.
- Versatile and Easy to Make: This versatile sauce is perfect for drizzling over grilled meats like swordfish steak or chicken breasts, or even vegetables. With just a few simple steps and minimal prep time, you can create a delicious condiment that works with a variety of dishes.
- High-Quality Ingredients: Made with extra virgin olive oil and fresh ingredients, this Salmoriglio Sauce delivers a high-quality taste. The use of high-quality olive oil and fresh herbs ensures a rich and aromatic flavor that adds a touch of elegance to your meals.
🥘 Ingredients
- Fresh Parsley: Use 1 cup of fresh parsley leaves for a vibrant and herbaceous flavor. Substitute with fresh cilantro for a different fresh herb taste or dried parsley if fresh is unavailable.
- Fresh Oregano: Use ¼ cup of fresh oregano leaves for a robust, aromatic flavor. Substitute with 1 tablespoon of dried oregano for a more intense flavor, or use fresh thyme leaves for a different herbal note.
- Garlic Clove: Mince 1 small garlic clove to add a sharp and savory flavor. Substitute with ¼ teaspoon of garlic powder for a milder garlic flavor, or use a few dashes of garlic salt if you prefer a less intense garlic taste.
- Lemon Zest: Use the zest from 1 lemon to add a bright, citrusy aroma. Substitute with 1 tablespoon of lemon juice for a tangy flavor, or use lime zest for a different citrus twist.
- Fresh Lemon Juice: Add the juice of 1 lemon for a fresh and tangy acidity. Substitute with white wine vinegar for a similar tangy effect, or use lime juice for a different citrus flavor.
- Kosher Salt: Use ½ teaspoon of kosher salt for seasoning. Substitute with sea salt or table salt, but adjust the amount as table salt is finer and more concentrated.
- Extra Virgin Olive Oil: Drizzle ¼ cup of extra virgin olive oil for a rich, fruity flavor. Substitute with a high-quality olive oil or a neutral oil like canola oil if extra virgin olive oil is unavailable.
See recipe card for quantities.
🔪 Instructions
Step 1: Combine Ingredients
Finely chop 1 cup fresh parsley leaves and ¼ cup fresh oregano leaves. Mince 1 small clove garlic and add it to a small bowl along with the zest and juice of 1 lemon, and ½ teaspoon kosher salt.
Step 2: Add Olive Oil
Slowly drizzle ¼ cup extra virgin olive oil into the mixture in a constant stream while stirring until well combined. Taste and adjust seasoning if needed, then serve fresh over grilled meats, fish fillets, or chicken breasts.
👩🏼🍳 Chef's Tip
- When adding the extra virgin olive oil to the Salmoriglio Sauce, drizzle it in a constant stream while stirring. This technique helps to emulsify the oil with the lemon juice and herbs, creating a smooth and well-blended sauce.
📖 Substitutions & Variations
Add Black Pepper for Extra Kick: Add ¼ teaspoon of freshly ground black pepper to the Salmoriglio Sauce for a subtle spicy kick. Mix it in with the fresh lemon juice and lemon zest for extra flavor.
Use Thyme Leaves Instead of Oregano: Replace ¼ cup of fresh oregano leaves with ¼ cup of fresh thyme leaves for a different herbal flavor. Thyme adds an earthy and aromatic note to the sauce.
Incorporate a Little Vinegar for Extra Tang: Add 1 teaspoon of white wine vinegar to the Salmoriglio Sauce along with the fresh lemon juice. This adds a bit of extra tanginess and a Sicilian-style flavor to the sauce.
🍴 Equipment
- Mini food processor
- Small bowl
- Paper towel
- Spoon for stirring
- Zester or grater for lemon zest
- Knife for chopping
- Cutting board
💭 Recipe FAQs
Yes, you can make Salmoriglio Sauce ahead of time! Prepare the sauce according to the recipe and store it in a small bowl covered tightly with plastic wrap or in an airtight container in the refrigerator for up to 3 days. For best results, use the sauce fresh for its bright flavors, but you can also freeze it in a freezer-safe container for up to 2-3 months. Thaw it in the refrigerator overnight before serving.
Salmoriglio Sauce is a versatile condiment that pairs beautifully with grilled meats like swordfish steak, chicken breasts, or fish fillets. You can also drizzle it over fresh vegetables like green beans or serve it alongside crusty bread for a simple appetizer. For a complete meal, try using the sauce as a topping for grilled chicken pieces or fish fillets, and add a side of fresh lemon juice for extra zing.
While fresh oregano is preferred for its bright flavors, you can substitute dried oregano if needed. Use about 1 tablespoon of dried oregano instead of ¼ cup of fresh oregano leaves. Keep in mind that dried oregano has a more intense flavor, so adjust the amount to taste. If using dried oregano, make sure to rehydrate it a bit by mixing it with the lemon zest and olive oil to bring out its best flavor in the sauce.
🥣 Storage & Reheating
Refrigeration: Store any leftover Salmoriglio Sauce in a small bowl covered tightly with plastic wrap or in an airtight container. Keep in the refrigerator for up to 3 days.
Freezing: Transfer the Salmoriglio Sauce to a freezer-safe container or wrap it tightly in plastic wrap, then cover with aluminum foil. Freeze for up to 2-3 months. To use, thaw the sauce in the refrigerator overnight before serving.
👩🏼🍳 Top Tips
- Use Fresh Herbs for Maximum Flavor: Use 1 cup of fresh parsley leaves and ¼ cup of fresh oregano leaves for the best taste. Fresh herbs provide a vibrant, aromatic flavor that dried herbs can’t match. If fresh herbs aren’t available, substitute with dried oregano or fresh thyme for a slightly different flavor.
- Grate the Lemon Zest Finely: Use a fine grater or zester to finely grate the zest from 1 lemon. This ensures you get the most flavorful lemon oils, which add a bright, citrusy kick to the sauce. Avoid using a coarse grater as it can produce bitter zest.
- Drizzle Olive Oil in a Constant Stream: Add ¼ cup of extra virgin olive oil to the mixture in a constant stream while stirring. This technique helps emulsify the sauce, creating a smooth, well-blended texture.
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🥗 Pairing Recommendations
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📋 Recipe
Salmoriglio Sauce
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Equipment
- Mini food processor optional
- Small bowl
- Paper towel
- Spoon for stirring
- Zester or grater for lemon zest
- Knife for chopping
- Cutting board
Ingredients
- 1 cup parsley leaves
- ¼ cup oregano leaves
- 1 small clove garlic
- 1 lemon zested and juiced
- ½ teaspoon kosher salt
- ¼ cup extra virgin olive oil
Instructions
- Finely chop 1 cup parsley leaves, ¼ cup oregano leaves, and mince 1 small clove of garlic. In a medium bowl, combine the chopped parsley, oregano, minced garlic, zest and juice of 1 lemon, and ½ teaspoon kosher salt. You can also add all of this to a food processor to a fine chop.
- Slowly drizzle ¼ cup extra virgin olive oil into the mixture while stirring continuously until well combined. Taste and adjust seasoning if needed. Serve fresh over grilled meats, fish, or vegetables.
Notes
🌡️ Food safety
See more guidelines at USDA.gov.
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