Oil & Lemon Sauce

(“Salmoriglio” – “Sarsa Salimurigghiu”)


This condiment is mostly used as a garnish for grilled, baked, barbequed or boiled fish in place of salt. It contains little more than salt: in fact it is made with fresh olive oil, lemon, oregano, black pepper, parsley, a light touch of garlic and finally some salt.
In making grilled swordfish this condiment is used to drizzle abundantly on the fresh fish, in order to blend “il sapore di mare” – the taste of the sea – and the smell of this dressing full of Mediterranean flavors.
Drizzle fish with this sauce when baking, barbecuing or grilling it to add flavors and to prevent the fish from drying out.  
If using this sauce to marinate, soak fish for 1 or 2 minutes, in fact if kept longer, the marinade will cook the fish (seviche) and take away savor and flavor.
Use a plastic container, a ceramic bowl or a stainless pot in the preparation of this condiment because the acid content of this marinade will react with any other material.



  • ¼ cup of boiling water
  • 2 cloves of garlic, whole
  • ½ cup of olive oil
  • 3 large lemons squeezed, seeds removed
  • ½ teaspoon of oregano
  • 1 tablespoon of chopped fresh parsley
  • Salt and pepper to taste


Place boiling water in a bowl, add garlic. 
After 2 minutes add oil whipping it in a little at a time. Continue whipping for 4 minutes, as you add the lemon juice, oregano, parsley, salt and fresh milled pepper. 
Remove garlic, taste for salt and the salmoriglio is ready to use.