Salmoriglio is a bit like a variation of Salsa Verde from Sicily. Like Salsa Verde , it goes very well with plain grilled fish. The eminent Mr. Stein does it with swordfish, which I am sure is very good. I’ve tried it with grey mullet which was also very good.

The original recipe says that the addition of celery herb/celery leaves is optional but I rather think it would miss something without it. I’ve increased the lemon juice a tad in place of a splash or two more of water.


serves: 4
preparation time: 10 mins
cooking time: n/a


  • 6 tbs olive oil
  • 2 tbs water
  • 2 tbs lemon juice
  • 1 garlic clove, finely chopped
  • 1 tbs chopped oregano
  • 1 tbs chopped celery herb/leaves
  • 1 tbs chopped flat-leaf parsley
  • Salt


Whisk together the oil and water until emulsified. Stir in the lemnon juice and a pinch of salt to taste. Add the garlic and chopped herbs and stir well.

Reserve until you’ve grilled your fish and serve with it.

Get a pdf version of this recipe

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