Grilled swordfish with salmoriglio sauce

Grilled swordfish with salmoriglio sauce is a typical Italian dish – very popular especially in Sicily – healthy, tasty and very easy. Salmoriglio is a very popular dressing in Sicily and it is widely used to flavor both meat and fish; it is a combination of minced garlic, origan, parsley, oil, salt, pepper and an acid component, such as lemon or vinegar. In this recipe salmoriglio can be used for marinating swordfish and/or for dress it, giving it a unique taste.

Grilled swordfish with salmoriglio sauce is a quick and easy recipe: it takes a few minutes for preparing salmoriglio sauce. The swordfish must be cooked only for 2 minutes for each sides too, just the time to form a delicious crust on the surface. It would be best if you can cook it on the barbecue, but the grill is ok, too.

Grilled swordfish with salmoriglio sauce is an healthy and tasty dish, perfect even in summer, when it is very warm and you want light and delicious meals.

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Video recipe of the day

  • DifficultyVery easy
  • CostMedium
  • Preparation time10 Minutes
  • Cooking time4 Minutes
  • Cooking methodGrid
  • CuisineItalian regional
  • SeasonalityEvergreen

Ingredients for grilled swordfish with salmoriglio sauce

4 slices swordfish (about 7 oz each)
1/3 cup extra-virgin olive oil
2 cloves garlic
1 spoon parsley
1/3 teaspoon oregano
2 pinches salt
q.s. pepper
q.s. chili pepper (fresh or dried – optional)


1 Chopping Board
1 Knife
1 Bowl
1 Fork
1 Grill pan, non-stick
or Barbecue

How to make grilled swordfish with salmoriglio sauce

The secret for a perfect grilled swordfish with salmoriglio sauce is starting from the salmoriglio: the longer it is allowed to rest the stronger the flavor. You can prepare it even one or two days in advance. Wash and dry the parsley, then chop it finely with a knife.

Peel the garlic cloves and cut in half. Then remove with the tip of a knife the heart of the clove, which is the indigestible part. Finely mince the garlic with a knife.

removing the heart of the garlic for the salmoriglio sauce

If you like a spicy note you can add some chopped chili pepper (fresh or dried) to salmoriglio sauce . Add chili pepper to your taste, especially according to its spiciness.

Put chopped parsley, chili pepper and garlic in a bowl. Squeeze the lemon juice and strain it through a sieve to remove seeds and pulp.

Pour the juice in the bowl and add a generous pinch of salt, a grinding of pepper and oil. Beat vigorously with a fork to dissolve salt. Salmoriglio sauce is ready!

italian salmoriglio sauce is ready to season grilled fish steak or vegetables

Just before serving, cook the swordfish: put a non-stick grill pan on the stove and let it heat well. Meanwhile brush with salmoriglio sauce every slice of swordfish on both sides.

Place the swordfish on the grill pan once hot, and let them cook for 2 minutes. Then gently remove the slices from the grill, flip them and let them cook for 2 minutes also on the other side.

how to grill swordfish in a non-stick pan

Once formed a nice crust, turn off the heat and sprinkle each slice of swordfish with a spoon (or two) of salmoriglio sauce.

Serve grilled swordfish immediately, with the salmoriglio sauce on the side, so that each one may season the swordfish to taste.

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How to store grilled swordfish with salmoriglio sauce

Grilled swordfish must be eaten immediately. You can store salmoriglio sauce in the fridge for 4-5 days.

Tips and variation

You can season any grilled or steamed fish or crustacean with salmoriglio sauce: tuna steak, halibut, cod, shrimps, lobster… Salmoriglio sauce is perfect to season grilled meat and vegetables too.

Translation by Giacomo Meucci

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