Salmoriglio is an ancient, Italian marinade and dressing. Thanks to its sour, lemony flavor it helps to tenderize fish, meats, and vegetables giving them a delicious taste! Here, the history and the recipe.
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ORIGIN OF SALMORIGLIO
Like many Italian recipes, the origin of this marinade is so ancient to be uncertain. In different ages, Grecian and Spanish has conquered a large part Sicily and Calabria, the areas where Salmoriglio is traditional. Their cultures have got a big influence into the cuisines of these regions.
As proof of their mutual impact, Spain, and Greece, and Italian cuisines have several recipes. For instance, the Grecian “Lemonolado”, a dressing for meats and fish composed by lemon juice, olive oil, and fresh oregano; besides the garlic, it has the same ingredients of the Italian dressing. Furthermore, the Southern Spanish “Salmorejo” is a recipe that brings Salmoriglio closer to the Iberian Peninsula. This appetizer is more a soup than a dressing, composed by tomatoes, bread, eggs and Iberian prosciutto. But, the common origin of both names it can be translated in English with brine (Salamoia in Italian, Salmuera in Spanish).
BETWEEN SICILY AND CALABRIA
Salmoriglio is named Salmurigghiu in Sicilan dialect, and Salamarigghiu in Calabria. In both regions, the main ingredients are lemon juice, olive oil, warm water, garlic, and oregano. In Calabria, fresh parsley is added in case of fish marination, whereas in Sicily parsley is not traditional.
OTHER TRADITIONAL VARIATIONS
Some tasting Salmoriglio variations are typical in Sicily. The first one originates in Eolie Islands and provides for replacing the lemon juice with the same amount of white wine. Another Sicilian variation prefer fresh tomatoes pulp in substitution of the water. Concerning the herbs, in several recipes, fresh mint is added in substitution or addition of oregano.
IS SALMORIGLIO A MARINADE OR A DRESSING?
Marinade or dressing? The answer is easy: both of them! Traditionally there is not a different amount of ingredients between Salmoriglio like a marinade or a dressing. Personally, I prefer to use the traditional recipe to marinate and reduce or eliminate the water in case of dressing.
A FEW TIPS!
The oregano can be fresh or dried, depending on your taste. In case you choose the dried one, use only trusted and prime quality oregano.
In case of mint or parsley variation, the herbs must be excursively fresh.
Even if, originally the herbs has been mashed in a pestle, it is possible to blend them with the other ingredients. The results will be more consistent and dense.
The marinade can be heated at the lowest temperature for 5 to 10 minutes, depending on your taste.
HOW TO USE SALMORIGLIO
Whether as a marinade or a dressing, Salmoriglio pairs perfectly with fish, vegetables or meats.
Swordfish, seared or grilled, is the most traditional fish marinate and seasoned with this dressing. Tuna and Salmon steaks are perfect as well!
Among the vegetables you want to try grilled eggplants or zucchini, or boiled potatoes, or sauteed mushrooms, seasoned with Salmoriglio.
Eventually, marinated and seared chicken, or lamb, or beef steaks are delicious!
TRADITIONAL SALMORIGLIO RECIPE
- 10 oz (280 g) olive oil
- 10 oz (280g) water
- 5 oz (140 g) lemon juice
- 8 tbsp (20 g) fresh oregano
- 2 cloves of garlic
- to taste coarse salt
- First of all, rinse the herbs, and dry them with paper towels. Now, pour the leaves into a pestle and mash along with a pinch of coarse salt and 2 cloves of garlic until smooth and consistent. At this time, pour the olive oil and the lemon juice into a bowl. Eventually, whisk adding the herbs cream.
- Alternatively, blend all the ingredients until consistent. In this case, the marinade will be a bit more dense.
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TAKE A LOOK AT THIS
SAUSAGE SKEWERS with baby potatoes and blue cheese
Kathy says
06/18/2017 at 11:15 amI have eaten this Salmoriglio sauce since my childhood. I’m 77 now. My mom was Calabrian my dad Sicilian. I’ve heard the term forever. This is the first time I have seen it written. My family loves salmoriglio. They call it ” liquid gold!”
Thank you.
Filippo Trapella says
06/18/2017 at 12:37 pmHi Kathy,
thank you for sharing your story! I love hearing family memories
Ariel says
11/27/2017 at 11:10 pmIs this the same thing as amoygu? I’m not sure if I spelled it right. When I was little my first step-moms Italian grandma always made this lemon sauce that we used for almost anything including bread dipping and I have been trying to find it everywhere, I loved it!
Filippo Trapella says
11/28/2017 at 10:33 amHi Ariel, thanks for sharing your memories 🙂
There were tomatoes in your Grandma’s sauce? I found an Italian-american sauce called Amogio: this originates in Detroit area and made by Sicilian immigrants.
CHRIS WETHERALL says
10/06/2017 at 3:14 pmDelicious sauce recently discovered in mashed potato served with Octopus in Hotel Giardinetto on Lake Orta near Milan.
Filippo Trapella says
10/06/2017 at 4:50 pmTrue, that pairs greatly with potatoes as well 🙂
Nancy Ruggeri says
12/29/2017 at 8:39 pmI LOVE everything about this site! love food history and its a great way to connect with my Italian Heritage from Annone Veneto, Venice, Veneto, Italy ! Wonderful and great recipes , stories and history. God Bless, Ciao!
Filippo Trapella says
12/30/2017 at 2:43 pmThanks so much for your words Nancy! 🙂
Chris says
01/28/2018 at 10:20 amSuper recipes, we are vegan, but many of these recipes are naturally so, or can be adapted to be vegan. Lovely photos, and nice website. Nice philosophy, love the purple soup with wild veggies also 🙂 Thank you for sharing.
Filippo Trapella says
01/28/2018 at 11:53 amThanks Chris!
Even if I’m not vegan, I think a balanced and varied diet should include vegan and vegetarian dishes as well.
Happy cooking 🙂
Colin Cote says
01/29/2018 at 3:56 pmI love the recipe and I love the historical conversation about the cultural origins of the different variations. Cooking and eating is not complete without that intellectual and emotional stimulation.
molte grazie amico mio!
Filippo Trapella says
01/29/2018 at 7:46 pmThanks for your words Colin, I really appreciated 🙂
Bee says
02/08/2018 at 3:33 pmThank you so much for sharing this recipe and for all the tips and history
Filippo Trapella says
02/09/2018 at 12:31 amThanks for your comment Bee, you are welcome!
Carole Sommovigo says
03/02/2018 at 11:24 pmThank you so much for sharing. I didn’t know that there was a name for the marinade/dressing I have known since I was a child.
Filippo Trapella says
03/03/2018 at 3:49 pmI’m glad of this Carole!
Sergio says
04/28/2018 at 12:45 pmWe will try this tonight. looking forward to it since we had dinner as Filippo’s home several years ago.
Filippo Trapella says
04/29/2018 at 2:31 pmThanks Sergio, say hi to Columbus for me 🙂
Giovanna Taormina says
07/11/2018 at 11:37 pmWell, I finally found the correct spelling for this family favorite. I never saw it spelled , but phonetically we pronounced it like “salamolia.” Thank you so much.
My mother was from Naples and my father was second generation Sicilian. We have had this with our meals on chicken, at barbecues, on steak, pork ribs, and fish. We have always loved it and so has everybody that my family has served it to.
My parents are now deceased and recently my cousin brought me a bottle of “salamoia” from Rome. I was confused when I read the ingredients because it had rosemary in it, not oregano, and no lemon! I then realized it it wasn’t the same. And then I Googled “salamoia with lemon” and your blog and recipe came up! I never really knew how it was spelled; I had only heard it since I was a child.
This means so much to me to learn this history, thank you so much for sharing and we will continue on with a salmoriglio tradition and pass it on to many others. Giovanna
Filippo Trapella says
07/12/2018 at 4:49 amHi Giovanna,
I’m sorry for your loss…
I love to read family memories, so thanks so much for your comment!
Salamoia is the generic name of the Italian salty wet brine. In Italy, any region has its particular variation. The Salmoriglio is typical of Sicily, but several local cuisines of other regions require other ingredients to prepare their salamoia, including sometimes the rosemary.
Happy cooking 🙂
F.
Charlie says
07/21/2018 at 10:13 pmI only recently learned that this sauce is called salmoiglio. I grew up in an Italian American family in NJ, USA and we had it as a condiment, usually on chicken. I’ve actually never had it in Sicily, but I’ll look for it when I’m there next.
Filippo Trapella says
07/21/2018 at 10:17 pmYou need to try this your next trip in Sicily 🙂
Cheryl says
07/29/2018 at 3:22 pmYummy! A must try. Thank you for sharing.
Filippo Trapella says
07/29/2018 at 3:32 pmThank you Cheryl 🙂
Linda says
08/12/2018 at 5:48 pmMy second generation Sicilian mother made this wonderful sauce as a marinade for steak and lamb chops on the grill. i would eat it with a spoon as soon as my mother finished preparing it, She never put water in it but always, always used fresh mint and oregano. She also made sure she had the lemon pulp in it. My parents called it “gaunza” which I have no idea how to spell …. Thank you for a trip down memory lane.
Filippo Trapella says
08/12/2018 at 7:32 pmHl Linda,
thanks for sharing your amazing family memories!
Happy cooking 🙂
F.
Mario Adriani says
06/13/2019 at 5:50 pmGreat suggestion tks
Mario
Filippo Trapella says
06/13/2019 at 6:07 pmThank you Mario!
happy cooking 🙂
F.