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Salmoriglio: Southern Italian Herb and Citrus Sauce Recipe

Salmoriglio is a bright and fragrant Southern Italian herb sauce made from oregano, parsley, garlic and lemon. Zesty and full of flavor, it’s perfect for drizzling over grilled vegetables, fish or meat to add an immediate lift.

Grilled chicken and vegetables on a platter with Salmoriglio sauce over the top.

Salmoriglio (pronounced sal-mor-EEL-ee-yo) is a traditional sauce from southern Italy, particularly Sicily and Calabria. In Sicilian dialect it may be called Salmorigano or Salamarigghiu.

The name comes from the Italian salamoia, meaning “brine.” Salmoriglio works both as a marinade and as a finishing condiment or dressing.

Similar in purpose to salsa verde or gremolata, salmoriglio comes together in minutes and adds a punch of herb and citrus to fish, seafood, meat, roasted vegetables and salads.

Below you’ll find the recipe, serving suggestions and practical tips to get the best results.

Ingredient notes

Dried oregano, parsley, olive oil, lemon, garlic, and water laying on a wooden surface.
  • Parsley – use fresh flat-leaf parsley for best flavor and texture.
  • Oregano – dried oregano is traditional, but fresh works if you prefer a greener herb note.
  • Olive oil – choose a good-quality extra virgin olive oil for the best taste.
  • Garlic – use a fresh clove, crushed or finely minced. Adjust the amount to taste.

Visual walk-through of the recipe

Step 1 – finely chop the parsley. A mezzaluna or a sharp knife works well (photo 1).

Four photos in a collage showing how to make Salmoriglio sauce.

Step 2 – whisk together olive oil, warm water and lemon juice until slightly emulsified. Stir in the parsley, oregano, crushed garlic, salt and pepper, then serve (photos 2–4).

Ways to use Salmoriglio

  • Marinade – drizzle over meat or fish before grilling or baking to infuse flavor.
  • Condiment – in Sicily it’s commonly served with grilled swordfish or tuna, but it pairs beautifully with virtually any fish, shrimp, grilled vegetables (zucchini, eggplant) and grilled chicken.
  • Salad dressing – toss with warm potato salad or a peppery green salad such as arugula and Parmigiano for a bright finish.
Salmoriglio sauce in a green splatter pattern bowl with a spoon.

Recipe tips

  • Make it in advance – prepare the sauce a few hours or even a day ahead. This gives the flavors time to meld and softens dried oregano for a better texture.
  • Texture – the traditional version is a bit chunky, but you can blend it for a smooth sauce if you prefer.
  • Extra lemon – add lemon zest or extra juice for more citrus brightness.
  • Make it spicy – if you like heat, add chili flakes or fresh chili to taste.
  • Adjust to taste – adapt the amounts of garlic, herbs and seasoning to suit your preferences.
Why add warm water?

Warm water helps emulsify the lemon juice with the olive oil and adjusts the sauce’s consistency.

Salmoriglio vs chimichurri

Chimichurri is an Argentine green sauce that typically uses red wine vinegar, more garlic and often fresh red chili. Salmoriglio uses lemon instead of vinegar, usually less garlic and typically no chili.

More Italian sauces to try

An overhead shot of pasta with pesto alla trapanese

Dips & Pestos

Pesto alla Trapanese (Sicilian Pesto)

Salsa verde drizzled on top of steak

Sauces & Dressings

Italian Salsa Verde (Green Sauce)

Gremolata on a small plate with wedges of lemon and parsley in the background

Sauces & Dressings

Gremolata (Italian Herb Condiment)

An overhead shot of arugula pesto in a blue and white patterned bowl with a spoon at the side.

Dips & Pestos

Arugula Pesto

If you try this Salmoriglio recipe, please rate it and share a comment — feedback is always appreciated.

Step By Step Photos Above

Photos and tips help make the recipe successful on the first try.

Salmoriglio (Southern Italian Herb Sauce)

3.50 from 2 votes

By Emily

Prep: 5 mins
Total: 5 mins
Servings: 4 – 6 servings
A close up of grilled chicken and veg on a plate topped with Salmoriglio herb sauce.
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Salmoriglio is a vibrant Italian herb sauce made from oregano, parsley, garlic and lemon — perfect for adding bright flavor to grilled dishes and salads.

Ingredients

  • ⅓ cup (80ml) extra virgin olive oil
  • 3 tablespoons hot water
  • Juice of 1 lemon
  • 1 tablespoon dried oregano
  • ¾ cup (15g) fresh flat-leaf parsley, finely chopped
  • 1 clove garlic, crushed or finely minced
  • Salt and pepper, to taste

Instructions

  • Finely chop the parsley and set aside.
  • Whisk together the olive oil, warm water and lemon juice until slightly emulsified.
  • Season with salt and pepper, then stir in the chopped parsley, dried oregano and minced garlic.
  • Mix well and serve immediately, or chill for a few hours to deepen the flavors.

Notes

Prep in advance – the sauce benefits from resting a few hours or overnight; the flavor improves as the herbs hydrate and meld.

Storage – keep covered in the refrigerator for up to 5 days.

Helpful Info for All Recipes

  • I use extra virgin olive oil in these recipes unless noted otherwise.
  • All vegetables are medium-sized unless stated otherwise.
  • Recipes are tested using a fan (convection) oven.

Nutrition

Calories: 194kcal
|
Carbohydrates: 4 g
|
Fat: 20 g

Nutrition info is an approximation.


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