Halibut topped with salmoriglio sauce
Region or stateSouthern Italy
Main ingredientsLemon juice, olive oil, garlic, salt, and herbs

Salmoriglio is a southern Italian condiment made of lemon juice, olive oil, garlic, salt, and herbs (such as oregano and parsley).[1] It is common in Sicily[2] and Calabria[1][3] as an accompaniment to seafoods or meats,[2] especially swordfish.[3]

Salmoriglio shares the same etymology as Spanish salmorejo (from Latin salimuria meaning "brine"). However, they are two entirely different dishes, salmoriglio being a sauce or condiment based on lemon, herbs and oil, whereas salmorejo is a Spanish soup consisting of tomatoes and bread.

See also


  1. ^ a b Rosetta Costantino with Janet Fletcher, My Calabria: Rustic Family Cooking from Italy's Undiscovered South (W.W. Norton, 2010), p. 172.
  2. ^ a b Anna Muffoletto, The Art of Sicilian Cooking (Doubleday, 1971), p. 161.
  3. ^ a b Gillian Riley, "Calabria" in The Oxford Companion to Italian Food (Oxford University Press, 2007), pp. 86-89.